There are few dishes more honest than a classic beef tartare. It relies on precision rather than complication, on balance rather than excess. When the ingredients are exceptional and treated with care, the result is something elegant, deeply savoury and quietly indulgent. Finished with a bold, high-polyphenol extra virgin olive oil and served with crisp herb-scented sourdough, this is a dish that celebrates simplicity at its finest.
Ingredients:
Serves 4 people as a starter
Tartare Mix:
- 150g of salt -aged beef filet, finely diced
- 15g lilliput caper (or chopped capers)
- 15g gherkins, finely diced
- 15g shallot, finely diced
- 2 teaspoons chopped parsley
- 1 tablespoon tomato ketchup
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- A few drops of Tabasco
- 4 egg yolks (quail’s eggs are good as they’re smaller)
For the croutons
- 4 thin slices sourdough
- Olive Oil (high polyphenol for pungency)
- A pinch of chopped rosemary
- A pinch of chopped thyme
- Sea salt flakes
Procedure:
Heat the oven to 180°C (160°C fan), 350°F, Gas Mark 4.
Place the sourdough slices on a baking tray and drizzle generously with good extra virgin olive oil. Sprinkle over chopped rosemary, thyme and a few salt flakes. Bake for about 15 minutes, until golden and crisp.
Using a sharp knife, finely dice the beef by hand. Take your time — the texture matters.
In a bowl, combine the beef with the remaining ingredients (except the egg yolks). Season carefully with salt and freshly ground black pepper, tasting as you go.
To serve, either shape the tartare using a metal ring or spoon it naturally onto the plate. It is best enjoyed at room temperature, when the flavours are at their fullest.
Make a small well in the centre and gently place the egg yolk inside. Finish with a light pinch of salt and serve with the warm croutons.
Simple ingredients. Careful preparation. Good olive oil at the heart of it all.
About the author
Nick Ednie is the founder and curator of The Olive Library, a personal journey into the world of high-quality extra virgin olive oil. With a deep love of food, Nick travels the Mediterranean to discover and share some of the finest olive oils available. He has also deepened his expertise through study at the prestigious EVOO School. Nick’s mission is to champion heritage, quality and education in every bottle he selects and to bring the stories behind exceptional producers to life. When he’s not tasting and sourcing oils, he writes about flavour, terroir and the art of olive oil appreciation.