Name: Elegant Beef Tartare with Truffle and Caper
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 cup beef tenderloin, finely diced brunoise cut; 1 large egg yolk; 1 tsp Dijon mustard; 1 tbsp olive oil; 1 tbsp truffle oil; 1 tsp lemon juice, plus more to taste; ¼ tsp salt, plus more to taste; pinch Freshly ground black pepper, to taste; 1 tbsp pickles, finely chopped; 1 tbsp capers, finely chopped; 1 tbsp shallot, finely chopped; 1 tsp fermented lemon, finely chopped. If unavailable, use a little lemon zest and a few drops of lemon juice.; ½ tsp Grand Marnier; 3 Tabasco; 2 tbsp sour cream; ½ tsp Grand Marnier; ½ tsp Dijon mustard; ½ tsp lemon juice; 1 pinch salt; 2 slices toasted bread, or crispy crackers; 4 Edible flowers, optional; Extra truffle oil, optional

Elegant Beef Tartare with Truffle and Caper

A sophisticated French appetizer featuring finely diced beef tenderloin, a creamy truffle oil emulsion, and zesty capers. This dish is surprisingly quick to prepare and perfect for special occasions.

Prep20 min

Total20 min

DifficultyEasy

Servings1

Steak tartare is a classic French delicacy that showcases the quality of the beef. Traditionally served raw, it's a dish that relies on fresh ingredients and precise preparation.

This recipe offers a restaurant-quality version you can easily recreate at home, featuring a luxurious truffle oil emulsion and a bright, briny mix of capers and pickles, all balanced by a creamy sour cream dressing.

Method

In a bowl, whisk the egg yolk and Dijon mustard until combined. Gradually stream in the truffle oil while continuously whisking until the mixture emulsifies into a creamy, slightly thickened sauce.
Slowly incorporate the lemon juice, a little at a time, to help the emulsion stabilize. Season with salt and freshly ground black pepper to taste.
In a separate small bowl, combine the Grand Marnier and Tabasco. Add this mixture to the emulsified base and whisk thoroughly.
In another small bowl, mix together the finely chopped pickles, capers, shallot, and fermented lemon.
Gently fold the chopped mixture into the truffle-Dijon emulsion until evenly distributed.
Finely dice the beef tenderloin into a small brunoise cut.
Add the diced beef to the emulsion and toss gently to ensure the meat is evenly coated.
Prepare the Sour Cream Dijon Dressing: In a small bowl, whisk together the sour cream, Dijon mustard, Grand Marnier, lemon juice, and salt until smooth and creamy. The consistency should be thick enough to hold its shape.
To plate, arrange the tartare mixture. Dollop small amounts of the sour cream dressing around the tartare. Serve immediately with toasted bread or crackers on the side. Drizzle with a little extra truffle oil if desired.

💡 Tips

Ensure your beef tenderloin is very fresh and of high quality, as it will be served raw.
For the best texture, dice the beef and other ingredients very finely and uniformly.
Taste and adjust seasoning before serving, as the saltiness of capers and pickles can vary.

Inspired by a recipe from Cafe Delites

Elegant Beef Tartare with Truffle and Caper

Ingredients

Sour Cream Dijon Dressing

For Serving

Method

💡 Tips

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