Recipes

Steak Tartare

By
Teo Paul

Published: 

Excerpted from Done Right by Teo Paul. Copyright © 2026 Teo Paul. Photography by Daniel Neuhaus. Photograph on page 25 (top right corner) by Barbara Allain. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Steak Tartare (Daniel Neuhaus)

Ingredients

  • 10½ oz (300 g) finely chopped beef (sirloin, eye of round, or tenderloin), cleaned of fat and sinew (ask your local butcher to do this)
  • 1 tsp chopped curly parsley
  • ½ tsp ground black pepper (use Brasserie Lipp pepper if you’ve got it)
  • 3 Tbsp finely chopped shallot
  • 3 Tbsp finely chopped cornichons
  • 2 Tbsp French Dijon mustard
  • 1½ Tbsp truffle paste (I prefer Menu brand)
  • 4 tsp olive oil
  • 2 tsp soy sauce topping
  • 1 free-range egg yolk (optional)
  • Pinch of ground black pepper
  • Maldon salt
  • 12 green peppercorns in brine

Directions

  1. In a large bowl, combine the beef with the parsley, pepper, shallot, cornichons, mustard, truffle paste, olive oil, and soy sauce.
  2. Fold the mixture over itself repeatedly until fully combined.
  3. Gently press the tartare meat into a ring mold.
  4. Remove the mold and top with the egg yolk, if desired, pepper, a sprinkle of salt, and the green peppercorns.