- 8 to 10 ounces highest-quality beef tenderloin, trimmed of all silver skin, fat, and gristle (you want nothing but dark, rich red beef)
- 2 tablespoons capers, drained, with a bit of their brine
- 2 tablespoons minced red onion
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 raw egg yolks
- Lightly salted Ruffle chips, for serving
Step 1: Chill the Beef
Place the trimmed beef tenderloin in the freezer for about 20 minutes. Chilling the beef firms it up, making it easier to slice cleanly and evenly.
Step 2: Hand-Chop the Beef
Remove the beef from the freezer and, using your sharpest knife, slice it into thin, ⅛-inch slices. Shingle the slices slightly and cut them into matchsticks. Turn the cutting board 90 degrees and dice the matchsticks into a fine ⅛-inch cube (brunoise). Work quickly to keep the meat cold.
Step 3: Season the Beef
Place the hand-chopped beef into a stainless steel or ceramic bowl. Add the capers, minced red onion, Worcestershire sauce, Dijon mustard, olive oil, kosher salt, and a few grinds of black pepper. Gently toss the mixture with a fork to evenly combine without compacting the beef—light and delicate is the goal.
Step 4: Adjust and Taste
Taste the tartare and adjust the seasoning if needed—add a little more salt, pepper, or a touch of caper brine to balance the flavours.
Step 5: Serve with Style
Spoon the seasoned tartare into a small serving bowl or onto a chilled platter, shaping it neatly with the back of a spoon. Nestle the raw egg yolks in their half-shells into the centre of the tartare for a dramatic presentation! Serve immediately with a generous pile of lightly salted Ruffle chips for dipping!
- The Beef: Use the best quality beef tenderloin you can find—your butcher is your best friend here. Quality meat makes all the difference.
- The Chips: Ruffle chips are perfect for this dish—the ridges hold up beautifully to the tartare and provide just the right salty crunch, but feel free to serve this with crackers or toasted bread of your choice!
- The Egg Yolk: A raw yolk adds creaminess and luxury, but if raw eggs aren’t your preference, finely microplaned cooked yolk delivers a beautiful finish.
“This beef tartare is all about balance—tender, hand-chopped meat, bright capers, and the crunch of Ruffle chips. It’s the kind of dish that feels like a little celebration every time you serve it. And really, what could be easier?”
Pair this with a glass of chilled Champagne or a crisp Sauvignon Blanc, and you’ll have an effortlessly elegant dish your guests will be talking about for weeks and will be begging for more!!!
