Ingredients:

  • 8 oz (225g) lean beef tenderloin, finely minced
  • 4 oz (115g) smoked salmon, finely diced, skin removed
  • 1 small shallot, finely minced
  • 2 tbsp capers, drained and finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tsp olive oil, extra virgin
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • 4 slices toasted sourdough bread, baguette, or crostini (optional)
  • Lemon wedges (optional)
  • Microgreens or salad leaves for garnish (optional)

Instructions:

  1. Finely mince the beef tenderloin and dice the smoked salmon into very small, uniform pieces.
  2. In a mixing bowl, gently combine the minced beef, diced smoked salmon, shallot, capers, chives, and parsley.
  3. In a separate small bowl, whisk together the Dijon mustard, Worcestershire sauce, lemon juice, olive oil, salt, and pepper.
  4. Gently fold the dressing into the minced beef and smoked salmon mixture, being careful not to overmix.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Divide the tartare evenly among four plates or tartare rings (if using). Garnish with microgreens or salad leaves and serve immediately with toasted bread and lemon wedges.