Recipes

Steak Tartare Recipe | Video

Nico Romo Beef tartare recipe

Chef Nico Romo, born and raised in Lyon, France, is the youngest member of the French Culinary Academy and is one of 66 French Master Chefs in the United States. He’s also the only one located in South Carolina. Following his training, he worked with Michelin Star chefs, such as the French Master Chef Patrick Henriroux, before bringing his background and expertise with him to Charleston. In the Lowcountry, he opened a French-style oyster bar called Nico in Mount Pleasant. This was later followed with Bistronomy by Nico in downtown Charleston and, in 2022, Laura in Summerville. 

His cozy bistros specialize in a range of modern, innovative dishes influenced by his classical French background paired with a little “Romo” flair. One favorite that has been on the Nico menu for five years is his beef tartare recipe. If you’re one of those people who dislikes the idea of uncooked meat, this recipe is for you. Romo understands that eating raw beef isn’t tempting to everyone, so he leans on the idea of a grilled cheese to make his tartare recipe more appetizing for American palates. 

Prepping all of the ingredients in advance helps this recipe come together in little, making it an elegant appetizer for entertaining or even a luxe dinner for one. Traditionally, Romo says, the cornichons and garnishes are served tableside so that guests can embellish the tartare to their liking, but at Nico, the chefs mix the cornichons and dress the tartare toast to create a perfect combination of flavors. Amounts for the brine and the relish aren’t provided in this recipe, as home cooks are encouraged to add amounts that season the meat to their own liking. As a final flourish, Romo spoons grated hard boiled egg (for zesty color) and dollops of caviar over the tartare (he uses Cajun Caviar), and he recommends getting a little bit of everything piled onto your fork for the first bite.

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yields

Serves 2 to 4

    House relish
  • Pickled cornichons, drained, liquid reserved
  • 1 shallot, minced
  • 3½ ounces capers, drained, liquid reserved
  • Dijon vinaigrette
  • ½ cup dijon mustard
  • ¼ cup red wine vinegar
  • ½ tablespoon salt
  • ¼ tablespoon white pepper
  • 1½ tablespoons lemon juice
  • ½ tablespoon extra virgin olive oil
  • 2 cups canola oil
  • For the brine:
  • Cornichon liquid
  • Caper liquid
  • Lemon juice
  • Beef tartare
  • 4 ounces ground steak (tenderloin or teres major, lean cut recommended)
  • ½ tablespoon house relish (recipe above)
  • 1 tablespoon of dijon vinaigrette (recipe above)
  • 1 tablespoon raw egg, beaten
  • 1 tablespoon of brine (recipe above)
  • Assembly
  • 2 slices French bread
  • Cream cheese
  • Pickled red onion
  • 2 to 3 egg yolks, boiled and mashed
  • Fried capers
  • Chives, chopped
  • Black caviar
  • Fennel sprig
steps

Make the house relish

In a small bowl, combine equal parts cornichon, shallot, and capers chopped very finely.

Make the dijon vinaigrette

Combine all ingredients and mix until well combined. Recipe yields 2½ cups, which can be saved for salads or marinades.

Make the brine

In a small bowl, combine equal parts cornichon liquid, caper liquid, and lemon juice and stir well to combine.

Make the tartare

In a shallow bowl, mash to combine all ingredients to form tartare mixture.

Assemble beef tartare

Spread cream cheese between two slices of bread. Toast until golden brown. Cut into desired portion for your tartare base. Top grilled cheese with desired amount of beef mixture. Drizzle with dijon vinaigrette. Top with pickled red onion, mashed egg yolk, fried capers, chives, black caviar, fennel sprig

Video by: Jonathan Boncek

Edits by: Jack McAlister

Production by: Maggie Ward

Location: Charleston Wine + Food

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Caviar

Original Cajun Caviar

Cajun Caviar is harvested from native, wild-caught bowfin from the fresh waters of the Atchafalaya basin in Louisiana. Known regionally as the Choupique, Cajun Caviar's premium bowfin produce caviar with a mild, delicate flavor and firm, black pearls. This distinct delicacy is packed with robust flavor in every bite. An affordable luxury, this caviar boasts great versatility. Serve Original Cajun Caviar as the perfect topper for canapés at your next cocktail party or enjoy it as a delicious treat right out of the jar. No artificial additives, colorings or preservatives. With less than 5% salt content, Cajun Caviar ranks among the finest Malossol caviars in the world. Once opened consume within 7-10 days for the freshest flavor. Note: Perishable item. Ships FedEx Overnight Monday-Thursday.

$100.00
Olive Oil

Extra Virgin Olive Oil

The first product in Jack Rudy’s Perfect Pantry collection, this fruity and versatile olive oil can be used for grilling, sauteing, salad dressings, or as a finishing oil.

$26.00
  • Recipe By
    Nico Romo of Nico in Mount Pleasant, South Carolina
  • Contributing City
    Charleston

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