Beef tartare is the most under-appreciated delicious hors d’oeuvre! I think most people have long feared beef tartare…the raw beef and raw egg intimidate many, especially if served as a main course. But with all the right added flavors — capers, shallots, cornichons, egg yolk — it’s a perfect appetizer. And served on a nice, salty potato chip is a bite-sized treat.
Try this in a small quantity and see for yourself how delicious and under-appreciated beef tartare is!
Ingredients (makes approximately 1 cup):
6 oz filet mignon, cut into very small dice
1 small shallot, minced
1 Tbsp capers, minced
1-2 small cornichon, minced (enough to make 1 Tbsp)
salt & pepper to taste
1 egg yolk
TIP: Wrap the beef in plastic wrap and put it in the freezer for 20 minutes before chopping. It will make chopping the meat into small pieces much easier.
In a bowl, mix the beef, shallot, capers, cornichon and salt & pepper until well mixed. Put in a nicely shaped mound on a serving plate or bowl. Make a small well in the middle, and put the egg yolk in it. When you are ready to serve the tartare, mix in the egg yolk in front of your guests and place beside a bowl of potato chips for serving (salted waffle chips are the best in my opinion…they are sturdy enough to hold up well and add just the right amount of salt).
I think you’ll love beef tartare after this.