Beef Tenderloin Tartare Recipe

Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette

1 Review

Chill the beef two hours ahead for this easy, restaurant-quality appetizer from chef Daisy Ryan.

By Daisy Ryan

Updated on April 10, 2024

Tested by

Food & Wine Test Kitchen

Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette Recipe — Photo: Aubrie Pick

Active Time:

50 mins

Total Time:

2 hrs 5 mins

Yield:

6 servings

Notes from the Food & Wine Test Kitchen

Tenderloin is a lean piece of meat, without a lot of marbling and sinew, so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Freezing the beef before cutting it chills the fat, making it easier to make very thin, even cuts.

Make ahead

Pickled onions can be made 5 days ahead and refrigerated in an airtight container.

Suggested pairing

Beef Tenderloin Tartare stands up to a savory red Burgundy.

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Ingredients

Pickled Red Onions

1/4 cup water
1/4 cup granulated sugar
1/4 cup rice vinegar
1 1/2 teaspoons kosher salt
1 medium-size red onion, finely chopped

Vinaigrette

4 anchovy fillets, drained and finely chopped
1/4 cup drained chopped capers
1/4 cup finely chopped cornichons
1/4 cup drained pickled red onion
1/4 cup extra-virgin olive oil
1 tablespoon sriracha chile sauce
1 teaspoon Worcestershire sauce

Tartare

1 (1-pound) center-cut beef tenderloin, trimmed
3/4 teaspoon kosher salt
6 pasteurized large egg yolks
Chopped fresh flat-leaf parsley
Crostini or crisped bread of your choice, for serving

Directions

Make the pickled red onions

Stir together 1/4 cup water, sugar, vinegar, and salt in a small microwavable bowl. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Stir to dissolve sugar. Place onion in a small heatproof bowl. Pour vinegar mixture over onion mixture. Let stand at room temperature 1 hour; drain. Set aside 1/4 cup drained pickled red onion for vinaigrette; reserve any remaining pickled red onion for another use.

Make the vinaigrette

Stir together all ingredients in a small container with an airtight lid. Attach lid, and chill at least 8 hours or up to 12 hours.

Make the tartare

Wrap beef in plastic wrap, and chill in freezer 2 hours. Using a very sharp knife, cut chilled beef crosswise into 1/8-inch-thick slices (or as close to 1/8 inch as you can get). Stack beef slices, in batches, and cut into 1/8-inch-wide strips. Cut beef strips into 1/8-inch cubes. (Beef cubes can be wrapped in plastic wrap and chilled in an airtight container up to 2 hours.)
Place beef cubes, vinaigrette, and salt in a medium-size chilled bowl; gently fold together. Press plastic wrap directly on top of tartare mixture. Chill for 15 minutes to allow flavors to meld. Place a 3-inch metal ring mold on a chilled plate. Spoon a scant 1/2 cup beef mixture into ring mold; smooth top, and, using back of a spoon, make a small indentation in center of tartare. Remove ring. Carefully place 1 egg yolk in indentation. Repeat with remaining tartare mixture and 5 egg yolks. Sprinkle parsley evenly over tartare. Serve with crostini or crisped bread of your choice.