Chef Kathleen Crook executes Prime Steak Tartare with precision, turning it into a timeless steakhouse favorite. She combines fresh, finely chopped beef with tangy Dijon, brandy, ketchup, Worcestershire sauce, and just enough heat from hot sauce. Shallots, gherkin, and parsley add crunch and brightness. It is served cold, with the dish being a testament to letting quality ingredients speak for themselves.
The Art of Tartare
It is traditionally made from finely chopped or ground raw beef. The chefs season tartare with a variety of flavor-enhancing ingredients like mustard, herbs, onions, and capers. They carefully balance each component to highlight the meat’s natural flavor while adding depth and complexity. Tartare is as much about technique as taste. Proper chopping, seasoning, and chilling are key to achieving the perfect texture and flavor. Served cold and often accompanied by toast or crackers, it’s a dish that embodies refinement, restraint, and culinary artistry.
PrintPrime Steak Tartare
Description
Chef Kathleen Crook’s recipe for Prime Steak Tartare is a master class in restraint and a valuable reminder that the best ingredients are best handled simply. Her dish is a classic, beautifully executed interpretation of a perennial steakhouse favorite.
Ingredients
- 1 shallot, minced
- 2 tsp ketchup
- 1 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 dashes hot sauce
- 2 tsp brandy
- 1 gherkin, minced
- 1 tbsp flat-leaf parsley
- Sea salt as needed
- 3 oz beef filet
Instructions
- Mix all ingredients together. Toss with the meat and serve cold.
Story by Chef Kathleen Cook
Photography by Doug Merriam and Gabriella Marks
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