Classic Beef Tartare with Anchovy-Garlic Aioli

Instructions

1. 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. 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. 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. 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. 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. 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. 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.