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1 ½ lbs. lean beef, tenderloin, filet, or eye of round, preferably grass-fed, small-farm, fresh
Salt and pepper
1 shallot
3 Tbsp. capers
7 cornichons
1 egg yolk
1 tsp. Dijon mustard
½ to ⅔ cup grapeseed or other mild vegetable oil (e.g., sunflower or peanut; not olive oil)
Vinegar or lemon juice, to taste

1. Place beef in the freezer for 30 minutes. This will stiffen the meat slightly, to facilitate cutting. Place a medium-sized mixing bowl and a sharpened knife in the freezer, too.

2. Cut meat across the grain into slices no more than quarter-inch thick. Freeze slices for 5 minutes. Re-sharpen your knife. Remove the meat and cut your slices into long strips, no more than a quarter inch wide. Freeze for another 5 minutes. Re-sharpen your knife. Cut your long strips into segments no more than a quarter-inch. Thoroughly season with salt and pepper. Place meat in your cold bowl inside a larger bowl filled with ice. Refrigerate.

3. Finely dice shallot, capers, and cornichons, keeping the ingredients separate. You want equal quantities of each.

4. Make mayonnaise. Put the egg yolk in the bottom of a glass bowl. Add mustard. Season with salt and pepper. Using two forks, mix thoroughly for a minute or two. When it begins to froth, and while still mixing, add a small dribble of oil. Mix vigorously to emulsify, then add another small dribble of oil. Repeat. Replace the forks with a whisk. (Many chefs like a loose mayonnaise, with not too much oil, in which case you can get away with using only a fork, though the mixture still needs to be thoroughly emulsified.) Carry on adding oil in a very small thread while whisking vigorously. Don’t add more until the ingredients appear fully emulsified. When the mayonnaise is complete, taste and adjust seasoning. Fold in the shallot, capers, and cornichons with a spatula. Taste. Add, if needed, another splash of acidity (vinegar or lemon juice). Mix sauce into your meat.

5. Using a fork, fashion the tartare into portions on plates.

6. Refrigerate if not eating immediately. Serve within 2 hours, preferably with ingredients of a contrasting texture: toast, oven-roasted slices of bread, French fries, a bitter green salad.

And to drink? My wife Jessica Green says, “For this classic dish, I recommend a classic wine—Bordeaux. It doesn’t have to be expensive. Try a Cru Bourgeois from the Médoc, like Chateau Greysac. The dark fruit pairs beautifully with beef, and the fresh acidity will balance the richness of the dish. Complex and savory meets complex and savory—you can’t lose.”

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