| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 16 ounces top sirloin, cleaned and trimmed
- 2 teaspoons sherry vinegar
- 1/2 teaspoon dry mustard
- 2 large egg yolks
- 1/4 cup light olive oil
- 6 tablespoons finely diced shallots
- 2 tablespoons small, brined capers, drained and unrinsed
- 1 teaspoon kosher salt
- 1/4 cup celery leaves, finely chopped and divided
- 2 tablespoons fresh parsley, finely chopped and divided
- 1 teaspoon freshly grated lemon zest
Instructions
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 405 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 25 g |
| Cholesterol | 181 mg |
| Sodium | 378 mg |
Reviews
This was amazing! Hubby and I both felt that if we got this at a restaurant we would be thrilled, and it’s better than most we have had at restaurants. Served with cornichons and grilled baguette. Can’t wait to make this again! Thanks Alton!
Amazing, amazing, amazing. I live in Vegas and every bougie steakhouse serves their version of tartare. Hands down, this recipe beats them. I have friends that ask me to make this. You won’t be disappointed.
This is one of our favorites
I made this for an anniversary appetizer and it was fantastic! I did make two major changes. 1: I did NOT mix the egg yoke into the meat but rather put it on top after forming a small impression for it to sit in. 2: I kept the portion size very small, as this was an appetizer serving 9, and used a quail egg yoke in each serving. The consistency and taste were perfect! Everyone agreed that the portion size was more than enough for an appetizer. (I used a 1/4 cup measuring cup as my mold)
This recipe is absolutely the one. I subbed dijon for dry mustard and doubled the amount and I used a waygu NY strip for the beef cause I like to live a sexy life.
Wish I’d seen this recipe first. A bit more complicated but when compared to the other that I made it’s outstanding. The seasoning is spot on. I’m making this again.
Easy recipe and the finished product was amazing. I added some lemon juice and next time might add some Dijon mustard for a little more zip.
Excellent and very easy. I used filet tips and added more capers.
My wife and I love steak tartare, and have been ordering everywhere and anywhere we go for 20 years… But we’ve never tried to prepare it at home, mostly because it a bit intimidating. Will it taste the same? Will it be safe? Then Coronavirus hits, and the cravings begin…
I don’t think I’ve ever been let down by Alton, so to decided to give this a shot. Honestly, the best tartare I think either of us have ever had. Just… wow…
Couple of minor modifications/tips made it perfect to our taste/preferences. First, started with the best grass fed sirloin I could find. Second, bought a large enough cut that I could trim about a quarter of an inch off on all sides, cleaning the knife and board multiple times throughout to avoid contamination. Maybe it was overkill, but I didn’t want to risk anything. Third, used fresh eggs from a local farm stand since the egg is so prominent in this recipe that it’s worth it. Finally, and perhaps most importantly, I used half a teaspoon of kosher salt and half a teaspoon of truffle salt. The truffle salt was a really nice addition, and if you have it handy, I would highly highly recommend incorporating it in. That said, don’t use too much or it will overpower the flavor of the beef. Some sliced baguette and an arugula salad dressed with just lemon, olive oil and pepper, and we were in heaven.
Thanks Alton, I can’t wait to make this again!!
I used ground Kobe beef and I messed up a little bit on the vinegar. However, one of the best steak tartare I had