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.

428calper 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