Tenderloin Steak Tartare from The Capital Grille features finely chopped premium tenderloin blended with capers, Dijon mustard, and fresh herbs, topped with a raw egg yolk and served alongside toasted crostini, presenting a vibrant and elegant appetizer with a rich, savory flavor and a smooth, melt-in-your-mouth texture.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon
- Small bowl (for egg yolk)
- Whisk or fork (for blending ingredients)
- Serving plate
- Ring mold (optional, for plating)
- Baking sheet (for crostini)
- Oven or toaster (for crostini)
- Tongs (for handling crostini)
Ingredients
- 8 oz (225g) beef tenderloin
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 1 large egg yolk
- 1 small baguette (for crostini)
- 2 tablespoons unsalted butter (for crostini)
Using premium beef tenderloin is essential for achieving the authentic melt-in-your-mouth texture in Tenderloin Steak Tartare. Fresh herbs like chives, parsley, and shallots add vibrant flavors that enhance the dish's elegance, while capers and Dijon mustard contribute subtle tanginess and depth. Make sure to use a fresh, high-quality egg yolk as it serves as a rich, creamy topping that binds the ingredients smoothly. When preparing crostini, lightly toasting the small baguette with unsalted butter ensures a perfect balance of crispness and richness. You can recreate the Tenderloin Steak Tartare from The Capital Grille copycat menu by carefully following these ingredient selections and preparation methods.
Instructions
- Place beef tenderloin in the freezer for 20–30 minutes to firm up.
- Preheat oven or toaster to 375°F (190°C).
- Slice the baguette into thin rounds.
- Spread unsalted butter on baguette slices.
- Arrange baguette slices on a baking sheet.
- Toast baguette slices in oven until golden and crisp; set aside.
- Finely dice the chilled beef tenderloin using a chef’s knife on a cutting board.
- In a mixing bowl, combine diced beef, capers, Dijon mustard, shallots, chives, parsley, extra virgin olive oil, Worcestershire sauce, kosher salt, and black pepper.
- Gently mix all the ingredients with a spoon until well combined.
- Taste and adjust seasoning if needed.
- Place a ring mold on a serving plate (optional).
- Spoon the steak tartare mixture inside the mold, then gently press and remove the mold.
- Create a small well in the center and carefully place a raw egg yolk on top.
- Arrange toasted crostini around the tartare.
- Serve immediately.
Substitution
Tenderloin Steak Tartare from The Capital Grille copycat menu offers a luxurious blend of carefully chopped premium beef tenderloin mixed with capers, Dijon mustard, fresh herbs, and finished with a raw egg yolk for an authentic texture and flavor. When preparing this dish, ensure your beef is extremely fresh and sourced from a reputable supplier to minimize food safety risks associated with raw meat consumption. If you cannot find fresh egg yolks, consider using pasteurized egg yolks or omitting them to reduce health concerns while maintaining the dish's creamy consistency. Should you prefer a less pungent mustard flavor, substitute Dijon with whole grain mustard for a milder taste and added texture. Your toasted crostini can be customized by using gluten-free bread or crisp crackers to accommodate dietary restrictions without compromising the appetizer's crunch.
Tips
To ensure safety and optimal texture when preparing Tenderloin Steak Tartare, always use the freshest, high-quality beef and keep it refrigerated until just before chopping. Chilling the beef in the freezer for 20-30 minutes firms it up, making it easier to dice finely and uniformly with a sharp chef's knife. When mixing ingredients like capers, Dijon mustard, and fresh herbs, gently fold them to maintain the tender texture of the meat without overworking it. Serve your tartare promptly after plating with the raw egg yolk on top to preserve its vibrant flavor and freshness.
Nutritions
Tenderloin Steak Tartare from The Capital Grille is high in protein due to its premium beef tenderloin, providing essential amino acids to support muscle repair and growth. The raw egg yolk adds healthy fats and vitamins like B12 and choline, which benefit brain health. Capers, fresh herbs, and Dijon mustard contribute antioxidants and flavor without adding significant calories, while the toasted crostini offers carbohydrates for energy. When enjoying this dish, your intake is balanced with fats, proteins, and carbs, making it nutrient-rich but best consumed fresh to preserve quality.
Storage
Store Tenderloin Steak Tartare covered tightly in an airtight container and keep it refrigerated at or below 40degF (4degC) to maintain freshness and prevent bacterial growth. Ensure the raw egg yolk is added just before serving, as it should not be stored mixed with the beef to minimize food safety risks. Your crostini can be stored separately at room temperature in a sealed container to preserve crispiness until ready to serve.
Variation or Alternatives
You can substitute the tenderloin with high-quality sirloin or striploin for a slightly different texture without sacrificing flavor. Swap Dijon mustard with whole-grain mustard to add a subtle crunch and extra tanginess to the tartare. Instead of raw crostini, try garlic-rubbed toasted baguette slices to introduce a robust aroma that complements the savory beef. For an alternative presentation, mix the egg yolk into the beef blend rather than placing it on top, creating a creamier consistency throughout the tartare.
Allergies
Tenderloin Steak Tartare from The Capital Grille contains raw egg yolk, a common allergen that can cause reactions in sensitive individuals. The dish also includes mustard and Worcestershire sauce, both of which may contain allergens such as sulfites or gluten. If you have allergies to eggs, mustard, or gluten, it's essential to inform your server or avoid this appetizer to ensure your safety.
Why this recipe?
The Tenderloin Steak Tartare at The Capital Grille is renowned for its exceptional quality and flavor, crafted from prime beef tenderloin that ensures tenderness and rich taste. Expertly seasoned with fresh herbs, capers, and a hint of Dijon mustard, it delivers a perfect balance of savory and tangy notes. Guests appreciate the dish's elegant presentation and the restaurant's commitment to sourcing premium ingredients. Trying to make this copycat recipe allows you to recreate a gourmet experience at home, impressing your palate with a classic dish that highlights culinary expertise.