Recipe courtesy of Michael Voltaggio

Beef Tartare, Endive and French Onion Dip

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling and drying time)
  • Active: 50 min
  • Yield: 4 to 6 servings
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Beef Tartare:

One 2-pound grass-fed hanger steak

2 tablespoons extra-virgin olive oil 

1 teaspoon piment d'Espelette 

1 bunch chives, minced 

Kosher salt and freshly ground black pepper 


1/2 pound Gruyere

French Onion Dip: 

1 tablespoon olive oil

3 medium yellow onions, thinly sliced 

1 cup sour cream 

Kosher salt and freshly ground black pepper

Crispy Onions:

2 quarts canola oil

2 medium yellow onions, thinly sliced 

2 cups buttermilk 

2 cups all-purpose flour 

Kosher salt 

2 heads Belgian endive 


Special equipment:
a deep-fry thermometer; a spider
  1. For the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside.
  2. For the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour.
  3. For the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely.
  4. Place the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside.
  5. For the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven.
  6. Add the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
  7. Place the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.