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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wrap the filet in plastic wrap and freeze for 15 minutes until firm but not frozen through.
Place eggs in cold water, bring to a boil, cook for 9 minutes, then transfer to an ice bath for 5 minutes. Peel.
Remove the filet from the freezer. Slice against the grain into 1/4-inch slabs.
Cut the slabs into 1/4-inch matchsticks, then into 1/4-inch cubes. Transfer the diced beef to a chilled bowl and return to the refrigerator.
Finely chop the shallot, cornichons, and capers.
Add the shallot, cornichons, capers, Dijon, and Worcestershire to the chilled beef. Fold gently to coat. Season with flaky salt and pepper.
Separate the hard-boiled egg yolks from the whites. Finely chop each separately. Mince the chives.
Slice the baguette 1/2-inch thick on the bias. Butter both sides generously.
Heat a cast-iron skillet over medium-high. Toast the bread for 2 minutes per side until golden and crisp.
Mound the tartare in the center of a chilled plate, using a ring mold for a clean shape. Surround with small piles of chopped yolk, white, and chives.
Optional: top with a spoonful of caviar and crack a raw quail egg over the mound. Finish with flaky salt.
Serve immediately with the hot toasted bread alongside.
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Buy your filet from a butcher you trust and tell them it's for tartare so they cut from the cleanest part of the tenderloin.
Eat within 2 hours of mixing. Do not refrigerate leftovers - raw beef plus acid plus salt is a clock. Do not freeze or reheat.
Freeze the filet for 15-20 minutes before dicing. Cold beef cubes cleanly; warm beef tears and turns mushy.
Pregnant people, very young children, and immunocompromised people should skip raw beef dishes.
Can I use a different cut of beef?
It's best to use filet mignon for its tenderness and flavor, but you can use another tender cut if necessary.
How should I store leftovers?
It's recommended to consume the tartare within 2 hours and not to store leftovers due to safety concerns.
Can I prepare the tartare in advance?
It's best to prepare and serve the tartare fresh to maintain its texture and flavor.
What can I use instead of caviar?
You can skip the caviar or use finely chopped olives for a different flavor.
Is it safe to eat raw beef?
Ensure the beef is fresh and from a trusted source. Pregnant people, young children, and immunocompromised individuals should avoid raw beef.
