Appetizer: Canada – Alberta (Canadian Prairies) – Alberta Beef Tartare

Serving Size: 4

Approximate Time

Prep 25 min

Cook 0 min

Total 25 min

Ingredients

- 12 oz (340 g) Alberta beef tenderloin or top sirloin, trimmed and well-chilled
- 1 small shallot, finely minced, approx. 1 oz (30 g)
- 2 tbsp (30 g) capers, drained and coarsely chopped
- 1 tbsp (15 ml) Dijon or coarse-ground mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 2 tbsp (6 g) fresh chives, thinly sliced
- 3/4 tsp (4 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 1 large egg yolk, about 18 g (optional, for serving)
- 8–10 slices (approx. 6 oz / 170 g) toasted baguette or assorted crackers, for serving

Instructions

Short Description:
A classic raw-beef starter showcasing high-quality Alberta beef, finely diced and seasoned with mustard, capers, shallot, and herbs, served with toasted bread or crackers. Bright lemon and a raw egg yolk (optional) finish the dish for richness and balance.

Regional Notes:
This Prairie variation centers on premium Alberta beef and leans on local pantry staples—mustard and briny capers—for seasoning rather than heavy sauces. It is simpler and beef-forward compared with some continental versions, and is traditionally presented with toasted bread or crackers typical of Alberta starters.

1. Chill and prepare beef: Place the trimmed beef in the freezer for 10–15 minutes until very cold but not frozen; this firms the meat for easier fine dicing.
2. Dice the beef: Using a very sharp knife, cut the beef into 1/8–1/4 inch (3–6 mm) dice. Aim for uniform small pieces; place diced beef in a chilled bowl.
3. Combine aromatics: Add the minced shallot, chopped capers, parsley, and chives to the bowl with the beef.
4. Make dressing: In a small bowl, whisk together the mustard, Worcestershire sauce, olive oil, and lemon juice until smooth.
5. Season and mix: Pour the dressing over the diced beef and gently fold to combine. Season with sea salt and black pepper, tasting and adjusting seasoning as needed. Keep mixture cold.
6. Portion and plate: Divide the tartare into 4 portions. For a neat presentation, press each portion into a ring mold or form into rounds by hand on chilled plates.
7. Finish and serve: If using, create a small well atop each portion and place the egg yolk in the well just before serving. Garnish with an extra sprinkle of chives or a small parsley leaf. Serve immediately with toasted baguette slices or crackers.
8. Food safety note: Use the freshest, highest-quality beef purchased the same day or from a trusted source. Consume immediately and avoid serving raw beef to pregnant people, young children, elderly, or immunocompromised diners.