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Origins in Artisanal Fire: Delancey and its Elegant Steak Tartare Tartine
Imagine walking through a bustling Seattle neighborhood, the tantalizing aroma of wood smoke and baking dough drawing you towards a warmly lit space that feels both rustic and vibrantly alive. The story of Delancey unfolds as a heartfelt homage to the craft of wood-fired cooking and the power of exceptional ingredients, perfectly embodied by refined starters like their delicate Steak Tartare Tartine.
Delancey isn’t just a pizza place; it’s a testament to a singular passion for artisanal food, born from the vision of owners Brandon Pettit and Molly Wizenberg (who has since moved on from active ownership but whose influence remains). Named after a street in New York, Delancey quickly became a Seattle sensation, celebrated for its unwavering commitment to baking authentic Neapolitan-style pizzas in its custom-built, wood-fired oven. Beyond the pizzas, the restaurant’s philosophy extends to simple, ingredient-driven dishes that highlight seasonality and quality. The ambiance is inviting and often bustling—a cozy, unpretentious space where the glow of the oven adds to the warmth, encouraging communal dining and a relaxed appreciation for good food.
During my visit to Delancey, amidst the lively atmosphere and the comforting warmth radiating from the oven, I had the distinct pleasure of experiencing their Steak Tartare Tartine. This wasn’t merely a starter; it was a revelation of fresh, vibrant flavors and textures. The finely minced, perfectly seasoned beef tartare, boasting a rich, clean taste, was elegantly spread atop a slice of their house-made, crusty bread (likely baked in that very wood-fired oven). Accompanied perhaps by subtle condiments or a hint of acidity, each bite was a harmonious blend of tender meat, crunchy bread, and bright, complementary notes.
Savoring that Steak Tartare Tartine at Delancey, I understood that this establishment is more than just a place to eat; it’s a place to experience the profound impact of simple ingredients handled with care and skill. It’s about respecting culinary fundamentals, elevating classic flavors through meticulous preparation, and creating a dining experience that is both deeply satisfying and genuinely authentic.
If you’re looking for an authentic and incredibly flavorful dining experience in Seattle, a place to savor expertly crafted, wood-fired dishes and refined starters in a warm, inviting setting, Delancey is a destination that should be at the very top of your list. It’s a place to experience the genuine tastes of artisanal passion and discover delightful creations like their exquisite Steak Tartare Tartine. Whether you’re exploring new flavors or returning for a familiar favorite, Delancey offers an experience that’s both grounded and elevated—a culinary anchor in Seattle’s ever-evolving food scene.
Delancey continues to embody everything that makes thoughtful, wood-fired cuisine so enduring: honest ingredients, intentional technique, and a warm, glowing sense of place.
A Celebration of Artisanal Fire: Crafting Your Own Elegant Steak Tartare Tartine
To capture the elegant, vibrant essence of Delancey’s celebrated Steak Tartare Tartine in your own kitchen, begin with high-quality beef and crusty bread, and a touch of artisanal inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the ingredient-focused ethos at Delancey.
Embarking on this endeavor is a lesson in appreciating the inherent freshness of raw beef and the subtle, piquant notes of classic tartare seasonings. Focus on finely mincing the beef to achieve the perfect texture and preparing vibrant, complementary flavors. Start by selecting pristine beef (tenderloin or top sirloin) and crusty bread, the foundation of this delightful dish.
Consider incorporating elements that reflect Delancey’s focus on highlighting the best of seasonal and well-sourced ingredients. A simple drizzle of good quality olive oil and a touch of Dijon mustard will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the beef and its fresh seasonings be the star, perhaps with finely chopped capers and shallots.
Pay close attention to finely mincing the beef by hand or carefully with a food processor, ensuring it retains texture. Keep all ingredients very cold until just before serving. The aroma of fresh beef mingled with sharp, savory notes will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artisanal artistry of Delancey.
Chef’s Notes: Classic Beef Tartare
• Trim and chill like a pro – Use a razor-sharp knife to remove sinew and fat, and keep everything ice-cold to preserve that tender, silky texture.
• Cut don’t grind – Hand-dicing ensures texture, while grinding can leave the beef pasty and overworked.
• Balance is built, not guessed – Capers, pickles, and hot sauce offer acid and salt—adjust precisely for boldness without overwhelm.
• Respect the egg yolk throne – Nestle it gently into a well on top, like a golden crown—it brings richness and ties every element together.
• Plate it with punch – Chilled plates, crisp Melba toast, or salty fries give the raw delicacy contrast and crunch.
• Swap with confidence – Use sirloin for budget-friendliness, or cold-smoked salmon for a pescatarian riff.
• Garnish smart – Microgreens, edible flowers, or even mustard caviar give you that sommelier-sidekick glow.
• Serve immediately, never later – Beef tartare waits for no one; the texture and temperature must shine from the first bite.
• Keep your mise en place tight – Having everything prepped and chilled keeps the flow clean and the plating restaurant-worthy.
• Taste, adjust, finesse – Just like a proper sauce, don’t be afraid to fine-tune. A few dashes of hot sauce or a little more pepper can make it perfect.
Classic Beef Tartare
Channeling the bold flair of a star chef, this Classic Beef Tartare dazzles with tender chilled beef morsels, tangy pickles, and an indulgent egg yolk crown. Perfect for dinner parties or a sophisticated date-night bite, you’ll savor each spicy, herb-kissed forkful. Ready in just 20 minutes, it brings fine-dining excitement straight to your kitchen—no stove required!
4
servings15
minutes5
minutes230
kcal20
minutesKeep the screen of your device on
Ingredients
beef tenderloin
1¼ pounds center-cut beef tenderloin trimmed of all sinew and chilled
2 large egg yolks cold from the fridge
- Flavor Builders
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped capers drained
2 tablespoons minced red onion about half a small onion
3 tablespoons chopped fresh parsley leaves
- Zing Season
¼ cup finely diced dill pickles or substitute cornichons
4 dashes Tabasco or hot sauce you prefer
¾ teaspoon sea salt flakes
20 twists freshly ground black pepper
- Alternative Ingredients
Beef tenderloin: replace with top sirloin or grass-fed ground beef for budget-friendly option.
Capers: swap for chopped green olives if capers are unavailable.
Red onion: use shallots or chives for a milder bite.
Parsley: interchange with fresh cilantro or tarragon for herbal variation.
Olive oil: substitute avocado oil or light vegetable oil.
Dill pickles: use chopped cornichons or chopped gherkins.
Tabasco: replace with sriracha or your favorite chili sauce.
Sea salt: kosher salt works equally well.
Black pepper: use crushed pink peppercorns for a fruity note.
Egg yolks: vegan mayo or cashew cream for an egg-free alternative.
Directions
- Preparation Chilling – Begin by trimming all fat and sinew from your tenderloin (about 5 minutes). Always use a very sharp chef’s knife for a clean cut; this helps the meat remain silky rather than mushy. Keep your beef cold throughout this step—temperature control is crucial for food safety.
- Seasoning Assembly – In a chilled mixing bowl, combine the chilled beef cubes with olive oil, capers, red onion, parsley, and dill pickles (around 5 minutes). The acid and salt in the capers and pickles cook the meat slightly and build complex flavor layers. If you like heat, add an extra dash of the hot sauce here as an optional twist.
- Final Seasoning Shaping – Sprinkle in sea salt and crack in black pepper; stir gently with two forks until evenly distributed (about 2 minutes). Taste a small sample to ensure balance—adjust salt or hot sauce if needed. Transfer the mix to four chilled plates, forming neat mounds.
- Egg Yolk Nest Serving – Create a shallow well atop each mound and gently place one egg yolk in each (1 minute). Serve immediately alongside crisp Melba toast or shoestring fries to complement the creamy richness. For an extra gourmet flourish, garnish with microgreens or edible flowers (optional).
Equipment
- Chef’s Knife
- Cutting Board
- Food Processor
- Mixing Bowls
- measuring cups and spoons
Notes
- Always keep your meat and yolks as cold as possible; this prevents bacterial growth and keeps texture firm. Serve with crispy bread, homemade potato chips, or steak fries to cut through the richness. Add finely chopped cornichons or a few drops of Worcestershire sauce for a tangier profile. For a lighter twist, mix in diced avocado or swap in finely chopped smoked salmon for a fish tartare version.
Nutrition Facts
- Calories: 230kcal
- Fat: 15g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 1.2g
- Monounsaturated Fat: 7g
- Cholesterol: 185mg
- Sodium: 400mg
- Potassium: 350mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 23g
- Vitamin A: 80IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 4mg
FAQs: Classic Beef Tartare
Can I make beef tartare ahead of time?
You can dice and chill the ingredients 2–3 hours in advance, but mix and plate just before serving to preserve texture and flavor.
Do I need to use beef tenderloin?
It’s preferred for tenderness, but trimmed top sirloin or very fresh grass-fed ground beef are acceptable alternatives.
How do I know if my beef is safe to eat raw?
Buy from a trusted butcher and ask for beef meant for raw preparations. Always keep meat cold and use the same day.
What can I serve with beef tartare?
Toasts, fries, or potato chips are classic. Add a leafy green salad or crisp white wine for full effect.
Can I use quail egg yolks instead?
Yes—they’re delicate and elegant, perfect for single-bite tartare portions or amuse-bouches.
What if I don’t have capers?
Finely chopped green olives or cornichons offer a similar tangy salinity.
Can I make this spicy?
Definitely. Add extra Tabasco or a minced chili for more heat, or blend in a touch of Dijon mustard.
Is this dish keto or paleo-friendly?
Yes, it’s low-carb and high-protein. Just skip the toast if you’re avoiding grains.
Can I use food processor to chop the meat?
It’s not recommended. A sharp knife gives you control over size and preserves a tender texture.
How do I make it egg-free?
Substitute the yolk with a dollop of vegan mayo, cashew cream, or skip it entirely and dress with extra olive oil.
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