Beef tartare is a timeless and elegant dish that showcases the quality of fresh, high-quality beef. The dish consists of finely chopped raw beef, seasoned with a variety of condiments, and in this variation, we elevate the flavors with a splash of cognac. This gourmet experience is perfect for special occasions or a unique dinner party, and it's sure to leave a memorable impression on your guests.


Understanding Beef Tartare

Traditionally, beef tartare is made from raw ground or minced beef, often served with a variety of seasonings and accompaniments. The addition of cognac adds a complex depth of flavor that enriches the dish, making it sophisticated and delightful. It’s important to use very fresh and high-quality beef for this preparation.


Ingredients for Beef Tartare with Cognac

For the Tartare:

8 oz of high-quality beef tenderloin or sirloin, finely diced
1 egg yolk (farm-fresh if possible)
2 tbsp cognac
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp capers, finely chopped
1 small shallot, finely chopped
1 tbsp fresh parsley, finely chopped
Salt and freshly cracked black pepper, to taste
Hot sauce (optional, to taste)


For Serving:

Toasted bread slices or baguette (for serving)
Microgreens or fresh herbs (for garnish)
Additional condiments (optional: cornichons, extra Dijon mustard)


Preparing Beef Tartare with Cognac

Step 1: Prepare the Beef

Start by ensuring that your cutting board and knife are clean, as food safety is paramount when preparing raw dishes.

Finely dice the beef into small cubes. You want it to be small enough to be easily eaten but large enough to retain some texture. Place the beef in a mixing bowl.


Step 2: Mix the Ingredients

To the bowl with the diced beef, add the egg yolk, cognac, Dijon mustard, Worcestershire sauce, chopped capers, chopped shallot, and chopped parsley.

Gently fold the ingredients together using a fork. This careful mixing is essential to ensure all elements are well combined without overworking the meat.


Step 3: Season the Tartare

Season with salt and freshly cracked black pepper to taste. You can also add a dash of hot sauce if you desire a little bit of heat.

Give the mixture another gentle fold to incorporate the seasonings evenly.


Step 4: Plate and Serve

When ready to serve, use a mold or ring to shape the tartare on a plate. Gently press the mixture into the mold and then lift it off to create a nice presentation.

Garnish with microgreens or additional herbs for a touch of color.


Step 5: Accompaniments

Serve the beef tartare with toasted slices of bread or baguette. You can also provide some cornichons or extra Dijon mustard on the side for guests who desire a little extra flavor.


Pairing Suggestions

Beef tartare is traditionally enjoyed with a glass of red wine, but the presence of cognac opens up some luxurious pairing options:

Cognac: For an indulgent experience, serve a glass of cognac alongside the tartare—either neat or on the rocks.

Red Wine: If you prefer wine, opt for a full-bodied red such as a Cabernet Sauvignon or a Merlot, which will pair well with the richness of the beef.

Classic Cocktails: Consider pairing with cocktails that feature cognac, like a Sidecar or a Vesper, to maintain the thematic connection.


Final Thoughts

Beef tartare with cognac is a stunning and sophisticated dish that exemplifies culinary elegance. The combination of fresh, high-quality ingredients and the nuanced flavors from cognac make for an unforgettable dining experience. Whether served at a dinner party or a special occasion, this dish is sure to impress even the most discerning palates.

When preparing raw dishes, always ensure that you are sourcing the best possible ingredients and adhering to food safety practices. Enjoy crafting this classic dish, and savor every exquisite bite!