The Recipe · No.756 · Beef Tartare

Beef Tartare, and Where to Source It

Hand-chop the beef with a sharp knife instead of a machine. A processor pulps it into paste; a knife keeps distinct little cubes with real bite, which is the whole texture of the dish. Fold in the dressing at the last minute so the meat stays red.

Ad-free · ingredients first · no 2,000-word story.

Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook0 min
Makes2 servings
CuisineFrench
Cook it with
No-cook
Can you make Beef Tartare in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Beef tenderloin
The freshest, cleanest cut you can buy, trimmed and chilled firm. A trusted grass-fed butcher matters most here.
300 g
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Egg yolk
Binds the dressing and enriches the meat. Use a very fresh yolk you trust.
1
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Dijon mustard
Sharp bite and a little emulsifying power. A real Dijon is worth it.
1 tsp
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Capers and cornichons
Chopped fine for briny, crisp accents. Good brined capers and crunchy cornichons.
1 tbsp each
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Shallot and Worcestershire
Minced shallot for sweetness and a dash of Worcestershire for savor. Fresh shallot.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Cut the beefSlice the chilled beef into thin sheets, then strips, then small even cubes by hand.
  2. Make the dressingWhisk the egg yolk, mustard, Worcestershire, and a little hot sauce in a cold bowl.
  3. Add the aromaticsStir the minced shallot, capers, cornichons, and parsley into the dressing.
  4. Fold and serveFold in the beef just before serving so it stays red, and season to taste.
Part Three
The Toolkit

Chef's knife · Mixing bowl · Whisk

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© 2026 5best2buy · Worth The Hunt · Recipe No.756