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Beef Tartare

Beef Tartare

Serves 4 to 6

Making beef tartare is fairly simple, and undoubtedly the most important ingredient is excellent, high-quality, lean beef tenderloin. Because the beef is raw, the essence of the beef’s flavor is on display and deliciously yet simply enhanced by the delicate combinations of flavors in the garnish.

  • 4 ounces Certified Piedmontese® Filet Mignon
  • 1 egg yolk
  • 1/2 teaspoon Tabasco sauce
  • 2 tablespoons “earthy mushrooms,” minced (such as white truffles, king trumpet, shiitake, porcini, or crimini)
  • 1 tablespoon spring onion, shallot, or leeks, minced
  • 1/2 teaspoon salted capers, rinsed and crushed with knife blade
  • 1 tablespoon blended mustard, containing black mustard seed if possible
  • 1/2 teaspoon good red wine vinegar
  • 1 teaspoon very young olive oil (olio nuovo)
  • 1 tablespoon Italian parsley, chopped (optional)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon sea salt
  • Thinly sliced toasted baguette

Mince beef tenderloin finely into 1/16-inch dice. If connective tissue is present, remove at this time. Add remaining ingredients and stir until smooth. Adjust seasonings to taste. Refrigerate until ready to plate.


Sabayon is a light, foamy, custard-like sauce. When made with marrow or clarified butter, it is the perfect accompaniment to beef tartare.

  • 3 egg yolks
  • 1 1/2 tablespoons hot water
  • 2 tablespoons rendered beef bone marrow or clarified butter
  • 1/8 teaspoon sea salt

Whisk egg yolks and hot water in bowl for 3 to 5 minutes over steam until thick. Slowly and gently whisk in slightly heated marrow or butter. Be careful to add slowly or the yolks will separate. Season with salt.

To serve:

Fill 3- to 4-inch ring mold with tartare. Place on plate and unmold. Top with sabayon and serve with toasted baguette slices.

Pairing: Barbera, a red wine with light berry quality.

NOTE: Consuming raw or undercooked meat, eggs, poultry, or seafood may increase your risk of food borne illness.