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Beef Tartare

Beef Tartare

A classic preparation that works equally well as a plated starter for an elegant dinner party or arranged on a platter for party guests to enjoy garnished to their liking.

  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: About 8 appetizer servings


  • 2 anchovy fillets
  • 2 cloves garlic, chopped
  • 3/4 teaspoon salt
  • 1 teaspoon capers, drained
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup minced shallots
  • 1 pound freshly ground beef tenderloin
  • 16 slices white bread, crusts removed, cut into triangles, and toasted
  • 2 hard-boiled eggs, shelled, yolks and whites separated, and each finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley leaves


  • Put the anchovies, garlic, and 1/4 teaspoon of the salt in a chilled medium-size mixing bowl and, with a fork, mash to make a paste. Add the capers and mash them into the anchovy paste. Add the egg and whisk it into the anchovy paste with the fork. Whisk in the mustard. Slowly drizzle in the olive oil, whisking constantly until incorporated. Whisk in the remaining 1/2 teaspoon salt, the black pepper, and Worcestershire. Add the beef and mix well with a wooden spoon.

  • To serve, mound the beef tartare in the center of a large cold serving platter, arrange the toast points around it, and mound the garnishes around the rim of the platter.

  • Salmonella warning: Let’s talk about egg safety because I don’t want any of you out there to get sick. I personally love homemade fresh mayonnaise and I make it with fresh—and I mean FRESH—raw eggs. I’ve never had any trouble, but I want you to take some precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. Don’t use eggs after the expiration date on the carton. Don’t go leaving your eggs in the backseat of your car while you’re out and about, and once you get home, keep the eggs in the refrigerator. I use eggs pretty quickly, so I don’t have to worry about keeping them too long at home. But I suppose there’s a tiny risk some nasty old salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Okay?

Recipe Details