Georgetown butcher tartare: a rare treat


The Washington Post



Buy the best, most impeccably fresh beef you can find for this classic raw appetizer. 


Crackers would make a nice vehicle for the meat, or just eat it by itself. 


The recipe calls for raw egg yolks. If you are concerned about the risk of salmonella, buy pasteurized eggs, available in select supermarkets. This recipe is from Jamie Stachowski of Stachowski Market & Deli in Washington, D.C. 








Makes eight appetizer servings 




1 pound filet mignon, excess fat removed 


2 large egg yolks  


1 teaspoon freshly grated horseradish 


1 tablespoon coarse-grain mustard, such as Pommery 


1 tablespoon minced chives 


1 teaspoon freshly squeezed lemon juice 


1 teaspoon Worcestershire sauce 


1 teaspoon salt, or more to taste 


Extra-virgin olive oil, for drizzling 


Cornichons, sliced, for garnish 




  • Cut the filet into fine dice, first placing it in the freezer to chill for several minutes, if needed, to make slicing easier. Transfer the meat to a large bowl and add the egg yolks, horseradish, mustard, chives, lemon juice, Worcestershire sauce and salt. Mix until thoroughly combined. Taste, and add salt if needed. 


  • Spoon the tartare onto individual plates; or spoon it into small ring molds set on serving plates, press lightly and remove each mold to create a thick disk of the tartare. Drizzle with a little olive oil, garnish with the cornichons and serve. 


    NUTRITION Per serving: 100 calories, 13 g protein, 0 g carbohydrates, 5 g fat, 2 g saturated fat, 90 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 0 g sugar



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