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holiday essentials: faux beef tartare

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is one of the starters I will be serving at my holiday get-togethers this year. Normally the beef is served uncooked, and uses a raw egg yolk… I figured not too many people on Just-a-Pinch would probably make a raw beef dish, with a raw egg, so I came up with what I call Faux Beef Tartare. In other words, the beef and the egg yolk are cooked. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For holiday essentials: faux beef tartare

  • PLAN/PURCHASE
  • THE BEEF
  • 1/4 lb
    beef filet
  • 1 Tbsp
    capers, drained and chopped
  • 1 Tbsp
    grapeseed oil
  • 2 tsp
    shallot, finely chopped
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 dash
    hot sauce, i prefer frank’s, or to taste
  • 1 dash
    worcestershire sauce, or to taste
  • ADDITIONAL SERVING ITEMS
  • 1 lg
    egg yolk
  • crusty rustic bread, toasted
  • bread and butter pickles, or dill
  • brown mustard, i prefer grey poupon

How To Make holiday essentials: faux beef tartare

  • 1
    PREP/PREPARE
  • 2
    I use Wagyu beef, and the freshest of eggs, when making these raw.
  • 3
    When you are cutting up the beef, do use a grinder or food processor… do it by hand with a really sharp knife.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Chop the filet into a small dice of 1/8-inch (.3cm).
  • 6
    Chef’s Tip: Place the filet into the freezer for about 15 – 20 minutes. That will firm it up, and make is easy to chop.
  • 7
    Add the chopped beef to a bowl, and combine with the grapeseed oil, shallot, salt and pepper.
  • 8
    Place a skillet over medium-high heat, and when the pan heats up, add the beef. Sauté the beef until rare to medium rare, about 60 seconds.
  • 9
    Chef’s Tip: This small-diced will cook in a hot pan, double-quick. Plus, it will continue to cook after it is taken off the heat. So, take if off heat, slightly before you think it is ready.
  • 10
    Chef’s Note: If you want it cooked more than medium rare, that is up to you.
  • 11
    Add a dash or more hot sauce, and Worcestershire, and allow to cool.
  • 12
    Take a small saucepan, add some water, and bring to the boil. Remove from the heat, and carefully add the egg yolk.
  • 13
    After 30 seconds remove from the hot water, and reserve.
  • 14
    PLATE/PRESENT
  • So yummy
    15
    Place the cooled beef in a pretty little mound, and place the egg yolk on top. Add some toasted rustic bread, the pickles, and a smear of brown mustard. Enjoy.
  • 16
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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