Lunch

Beef Tartare Tartine with Cornichons, Capers & Egg Yolk

Name: Beef Tartare Tartine with Cornichons, Capers & Egg Yolk
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2 servings
Ingredients: 10 oz beef sirloin, completely trimmed and cold; 1 large shallot, minced; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp lemon juice; 2 quail eggs or 1 large egg yolk; 4 slices dark rye bread (¾-inch thick); 2 tbsp anchovy butter (or 2 anchovy fillets + 2 tbsp soft butter); 1 garlic clove, halved; ⅓ cup brined cornichons, halved lengthwise; 2 tbsp nonpareille capers, drained; 1 tbsp fresh chives, minced; ½ tsp fleur de sel; ¼ tsp cracked black pepper

Raw beef sirloin tartare built tableside into an open-faced rye tartine: finely minced with shallots, Dijon, and Worcestershire; topped with a quail egg yolk in its shell, brined cornichons, nonpareille capers, and crispy rye toast rubbed with garlic and anchovy butter.

428cal per serving 41gprotein 38gcarbs 12gfat 30min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this