Beef Tartare
October 19, 2026 • 0 comments
Sophisticated yet simple, Beef Tartare is a timeless French dish that highlights the flavor and tenderness of Circle J top round steak. Finely chopped beef is mixed with capers, cornichons, shallots, Dijon mustard, and Worcestershire sauce, then topped with a fresh egg yolk for a silky finish. Serve it with toasted baguette slices or pickled vegetables for a refined appetizer or light entrée that impresses every time.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (8 ounces) Grass-fed Top Round Roast
- (2 tablespoons) Capers, drained and finely chopped
- (2 tablespoons) Cornichons or small dill pickles, finely chopped
- (2 tablespoons) Shallots, finely minced
- (2 tablespoons) Fresh parsley, finely chopped
- (2 tablespoons) Worcestershire sauce
- (1 1/2 tablespoons) Dijon mustard
- (1/2 teaspoon) Kosher salt, or to taste
- (2) Fresh egg yolks
Directions
- Prepare the Beef
Finely chop the Circle J steak by hand using a sharp knife. Avoid using a food processor — hand-chopping preserves the texture and quality of the meat. - Mix the Seasonings
In a large mixing bowl, combine the chopped capers, cornichons, shallots, parsley, Worcestershire sauce, Dijon mustard, and salt. Stir to blend evenly. - Combine with the Beef
Add the finely chopped beef to the bowl and gently mix until everything is evenly coated and well incorporated. Taste and adjust seasoning with more salt or mustard if needed. - Plate the Tartare
Divide the tartare mixture into portions and shape into small mounds or rounds using a ring mold. Make a small indentation on top of each serving and gently place an egg yolk in the center. - Serve Immediately
Serve the Beef Tartare chilled with toasted baguette slices, pickles, or a light salad on the side. Enjoy immediately to preserve the freshness and flavor.
