Classic Beef Tartare

Chez André’s rendition of the quintessential Tartare de bœuf is a masterclass in French bistro texture, avoiding the paste-like purée of machine-ground meat in favor of hand-diced, velvety beef tenderloin. Bound together with an emulsified yolk and sharp Dijon dressing, the richness is balanced by the sharp acidity of brined capers, cornichons, and pungent shallots. It is luxurious yet bracing, finished with an essential kick of Tabasco and Worcestershire that keeps every cold, glossy forkful electric.

The Bistro Recipe

An authentic recreation of Chez André's classic Tartare de Bœuf: meticulously hand-cut tenderloin suspended in a velvety Dijon-yolk emulsion with bracing capers, cornichons, and fresh shallots.

Prep Time 20 mins

Cook Time 0 mins

Total Time 20 mins

Servings 2

Method Hand-Cut & Emulsify

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Hand-Cut Beef

• 0.75 lb prime beef tenderloin or filet mignon, trimmed of silverskin

The Bistro Emulsion & Aromatics

• 1 piece large cold egg yolk (pasteurized)
• 1 tbsp smooth Dijon mustard
• 1 tbsp extra-virgin olive oil
• 1 tsp Worcestershire sauce
• 1 piece small French shallot, finely minced (brunoise)
• 2 tbsp cornichons, finely minced
• 1.5 tbsp nonpareil capers, drained and roughly chopped

Herbs & Plating

• 1 tbsp fresh flat-leaf parsley, finely minced
• 1 tsp fresh chives, finely minced
• 2 cups wild arugula or bistro mixed greens
• 4 dashes Tabasco sauce, to taste
• Flaky sea salt & freshly cracked black pepper, to taste

Instructions

1. 1
   Chill the Tenderloin

   Freeze beef for 15 minutes until firm to touch. A chilled cut prevents tearing and keeps edges crisp while slicing.

2. 2
   Hand-Dice Cleanly

   Slice beef into thin planks, cut into matchsticks, and dice cleanly into uniform 3mm pieces. Keep resting over an ice bowl.

3. 3
   Whisk Base Emulsion

   In a mixing bowl, whisk egg yolk, Dijon, and olive oil until pale, glossy, and emulsified into a loose mayonnaise.

4. 4
   Fold Aromatics

   Whisk Worcestershire, Tabasco, shallots, cornichons, and capers into the base. Season lightly with salt and pepper.

5. 5
   Bind the Meat

   Gently fold the diced beef, parsley, and chives into dressing using a spoon until each morsel is evenly coated and glossy.

6. 6
   Mold and Present

   Press beef gently into a ring mold on chilled plates. Lift ring cleanly; flank with dressed greens and serve immediately.

Bistro Technique: The Ice-Bowl Emulsion

Keep your cutting board, knife, and mixing bowl ice-cold throughout preparation. Whisking the yolk, mustard, and oil into an emulsion *before* introducing the beef prevents the meat from oxidizing or leaching juices, resulting in Chez André's signature glossy, velvety bite.

Sommelier Pairing

Domaine Marcel Lapierre Morgon (Beaujolais): Unfiltered Gamay brings high-toned red fruit, bright natural acidity, and supple tannins that slice right through the rich egg yolk and Dijon emulsion without overwhelming the raw beef.

Inspiration from Chez André

Chez André

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