Steak Tartare




  1. Chill the filet and serving bowl in the freezer
  2. While chilling, finely dice the shallot, capers, and pickles
  3. Remove the chilled filet from the freezer, and slice into fine cubes
  4. Return meat to freezer/ fridge
  5. Once meat is re-chilled and you are ready to eat, mix with the shallot, capers, pickles, a few drops of Worcester sauce, a drizzle of Cognac, and a dollop of mayo and Dijon mustard.
  6. Gently mix everything together, and season with salt and pepper to taste
  7. Use a mold to form the tartare on a plate if desired, and top with an egg yolk
  8. Serve and consume immediately


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