How to make steak tartare from tenderloin tips

raw beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey offers a leaner option, while ground beef is more accessible.

egg yolk

🥗Healthier: avocado

💰Cheaper: egg white

Avocado provides creaminess without cholesterol, while egg white is a cheaper alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer similar brininess, while pickles are often less expensive.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: balsamic vinegar

Soy sauce is lower in calories, and balsamic vinegar can be more affordable.

Trim all the extra sinew and fat away from the tenderloin tail.

Use a knife to cut the meat into very small pieces, hand dicing it instead of using a grinder.

Finely dice the cornichons.

Finely dice half a shallot.

Finely chop the capers.

Mix the diced meat with salt, Dijon mustard, and Worcestershire sauce.

Plate the tartare using a ring mold for presentation.

Serve with toast points and a fresh egg yolk on top.

Break the yolk and mash it around to mix with the tartare.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens