Josh Watkins' Beef Tartare

Main Courses

From our COOKS! 2013 Issue


Josh Watkins' Beef Tartare


For 4 Person(s)


  • 12 ounces prime beef tenderloin
  • 1 1/2 teaspoons diced shallots
  • 1 teaspoons diced garlic
  • 2 teaspoons chopped parsley, divided
  • 1 1/2 teaspoons chopped capers
  • 1/2 teaspoons Worcestershire sauce
  • 1 teaspoons Dijon mustard
  • 1 egg yolk
  • 1 teaspoons white truffle oil
  • 2 tablespoons finely grated Parmigiano Reggiano, divided
  • Salt, to taste
  • 1 small loaf Italian-style bread
  • 2 tablespoons extra-virgin olive oil

Josh Watkins' Beef Tartare Directions

  1. Dice the beef into very small pieces, flatten them on a plate and place in the refrigerator for 30 minutes (the beef should become brighter red as it sits).
  2. After the beef has chilled, combine it in a bowl with the shallots, garlic, capers, 1 teaspoon of the parsley, Worcestershire sauce, Dijon mustard, egg yolk, the truffle oil and 1 tablespoon of the Parmesan. Mix well and salt to taste, then pack the tartare tightly into a ring mold and place on plate and chill until ready to serve.
  3. Cut the bread into quarter-inch-thick slices, lightly rub with the olive oil and season with salt. Grill the slices on both sides, then sprinkle the remaining parsley on top.
  4. Unmold the tartare, garnish with the remaining Parmesan and serve with the grilled bread.