Steak Tartare
Chopped, raw meat — when combined with the right elements — is a beautiful and primal, yet also elegant dish, suitable for all occasions. I like to use a coulotte (top sirloin), a petite cut from the sirloin cap that has more flavor than tenderloin.
Ingredients
- 1.5 pounds top sirloin/coulotte, cut into cubes (slice when very cold)
- 1 cup gherkins, chopped
- ¼ cup salt-packed capers, drained and rinsed
- 1 quail egg per person
- 2 tablespoons chopped chives
- 2 tablespoons chopped chervil
- 2 tablespoons chopped parsley
- 2 medium shallots, finely diced
- 1 tablespoon mayonnaise
- 1 teaspoon freshly grated horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Cut the beef into small cubes while very cold for clean cuts.
- Combine all ingredients except the quail eggs in a large bowl.
- Mix well and taste. Adjust seasoning accordingly.
- Plate into neat mounds on chilled plates.
- Crack a quail egg on top of each mound.
- Serve immediately with toast points.
💡 James' Tip
Use a coulotte or top sirloin instead of the more expensive tenderloin — it has much more flavor. Keep the meat very cold while cutting for the cleanest cubes.
Love This Recipe? Book an Experience
Join James in his San Francisco home kitchen for a hands-on Italian cooking experience. Learn techniques, recipes, and the stories behind the dishes.
Book an Experience