Entree: Canada – Montreal – Beef Tartare (Finely chopped raw beef seasoned and served with condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef tenderloin, trimmed and very cold
- 4 large egg yolks
- 2 tbsp (30 g) capers, drained and chopped
- 2 tbsp (30 g) cornichons, finely minced
- 1 small shallot, minced, approx. 1 oz (30 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 8 slices (approx. 8 oz (225 g)) toasted rye bread or baguette slices, for serving

Show original ingredient measurements

- 1 lb (454 g) beef tenderloin, trimmed and very cold
- 4 large egg yolks
- 2 tbsp (30 g) capers, drained and chopped
- 2 tbsp (30 g) cornichons, finely minced
- 1 small shallot, minced, approx. 1 oz (30 g)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 8 slices (approx. 8 oz / 225 g) toasted rye bread or baguette slices, for serving

Instructions

1. Keep the beef very cold; trim any fat or sinew and use a sharp knife to finely dice the tenderloin into small even pieces. Return to the refrigerator to stay chilled.
2. In a bowl combine shallot, capers, cornichons, Dijon, Worcestershire, lemon juice, olive oil and parsley; season with salt and pepper and mix until combined.
3. Gently fold the dressing into the diced beef, taste and adjust seasoning, then refrigerate for 10–15 minutes to meld flavors.
4. Divide the tartare into 4 portions on chilled plates, make a small well in each portion and place an egg yolk on top; serve immediately with toasted rye bread.