Steak Tartare
- Makes
- Serves 12 at a party, or 6 as a shared sit-down appetizer
- Prep
- 30 minutes
- Time
- 30 minutes
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Method
Amounts and times written inside the steps are for the original quantity.
- In a medium bowl, stir together the olive oil, capers, shallot, cornichons, lemon zest and juice, and 2 teaspoons of salt with a fork as you add it to the bowl. Add the steak, mixing and mashing until well blended. Taste for seasoning, adding more salt and/or lemon if necessary, then gently stir in the chives.
- To serve, form the meat into three football-shaped mounds (called quenelles) on one or more platters. Using the pointed end of an egg make an indentation in the top of each mound. Crack the eggs one at a time, discarding the white (keep it for pavlova later!) and carefully setting each yolk in the center of one mound. Garnish the yolks with sea salt, drizzle the meat and egg with olive oil, and serve immediately, with rye toasts.
Notes
Since you'll be eating the yolks raw, use the best eggs you can find. (Ditto for the meat.) Note that while you can prepare the meat mixture an hour or two ahead and refrigerate it, with a layer of plastic wrap pressed directly onto the meat's surface, it's crucial to add the egg yolks right before serving.