Name: Classic Beef Tartare with Anchovy-Garlic Aioli
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Yield: 2 servings
Ingredients: 10 oz (300 g) beef tenderloin or sirloin, very cold and trimmed of fat and sinew; 1 small shallot, finely minced; 2 tsp capers, rinsed and finely chopped; 1 tbsp cornichons, finely diced; 1 tbsp flat-leaf parsley, finely chopped; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 large egg yolk (very fresh) or 1 tbsp good-quality mayonnaise (if you prefer not to use raw egg); 1 tbsp extra-virgin olive oil; 1 tbsp finely chopped chives (plus extra for garnish); 0 Sea salt and freshly ground black pepper; 0 Lemon wedge, for finishing; 2 anchovies, finely minced (optional — I use them for depth); 0 For anchovy-garlic aioli:; 1 small garlic clove, mashed to a paste with salt; 2 anchovy fillets, mashed; 1 large egg yolk; 1 tsp Dijon mustard; 150 ml neutral oil (grape seed or light olive oil), slowly whisked in; 1 tsp lemon juice; 0 Salt & black pepper to taste; 0 To serve: grilled sourdough or toasted baguette slices, microgreens or baby leaves

1

Keep everything cold — chill your cutting board and knife if you can. This step matters. Place the trimmed beef in the freezer for 10–15 minutes so it firms up for a clean dice.

2

Make the anchovy-garlic aioli: in a bowl whisk the garlic paste, anchovies, egg yolk and Dijon. Slowly drizzle the oil while whisking vigorously until emulsified and thick. Finish with lemon juice, season to taste. Refrigerate.

3

Using a sharp chef’s knife, finely dice the beef into small, even cubes (about 3–4 mm). Do not use a food processor — texture is everything.

4

In a chilled bowl combine the minced shallot, chopped capers, cornichons, parsley, chives and minced anchovies (if using). Add Dijon, Worcestershire and olive oil. Stir to combine.

5

Add the diced beef to the seasoning mix. Fold in the egg yolk (or mayonnaise) — this binds and gives silkiness. Season aggressively with sea salt and plenty of freshly ground black pepper. Taste — you want a bright, balanced flavour: acid from lemon or capers, salt from capers/anchovy, heat from pepper.

6

Plate with intent: use a ring mold or shape by hand into a neat mound in the centre of chilled plates. Spoon a little anchovy-garlic aioli alongside or on top. Garnish with extra chives and microgreens. Finish with a quick squeeze of lemon and a crack of black pepper.

7

Serve immediately with toasted bread — crisp vehicle, no sog. Leftovers? Don’t. Eat fresh within 30 minutes of assembly for best texture and safety.

Classic Beef Tartare with Anchovy-Garlic Aioli

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