Steak Tartare
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Steak Tartare emerged in France during the early 20th century, though its origins can be traced to the Mongol tradition of raw meat tenderized beneath saddles. This elegant dish showcases impeccable raw beef finely chopped and seasoned with capers, onions, mustard, and egg yolk. Revered in Parisian bistros, it represents the absolute pinnacle of meat quality and freshness. The interplay of tender meat with sharp, piquant seasonings creates a sophisticated balance that exemplifies the French appreciation for pristine ingredients prepared with minimal intervention.
Method & Ingredients
Required Equipment: Sharp chef's knife, chilled plate or bowl, mixing bowls, metal ring mold (optional)
Cooking Method: No-Cook
Ingredients
- 10 oz fresh beef tenderloin (highest quality
- freshly ground or hand-chopped)
- 1 large egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp capers (drained and finely chopped)
- 2 tbsp shallots (very finely minced)
- 1 tbsp cornichons (finely chopped)
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp extra virgin olive oil
- 1 tsp Worcestershire sauce
- 3-4 dashes hot sauce (Tabasco)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- additional egg yolks for serving (optional)
Instructions
- Ask your butcher for freshly trimmed, highest-quality beef tenderloin. For safety, it's essential that the meat is extremely fresh and has been properly handled.
- Chill all ingredients and equipment beforehand. This isn't just fussy chef behavior - cold temperatures help preserve the quality and safety of the raw meat!
- If hand-chopping (preferred for texture), cut the beef into small cubes, then chop with a very sharp knife until finely minced but not puréed. Alternatively, use freshly ground beef.
- Place the meat in a chilled bowl and gently fold in the shallots, capers, cornichons, and parsley.
- In a separate small bowl, whisk together the egg yolk, Dijon mustard, olive oil, Worcestershire sauce, and hot sauce.
- Gently fold the sauce into the meat mixture, being careful not to overmix - you're making steak tartare, not meat paste!
- Season with salt and pepper, tasting carefully to adjust seasonings. Remember, you can always add more salt, but you can't take it away.
- For traditional presentation, use a ring mold to form the tartare into a neat circle on chilled plates. Make a small indentation in the top.
- If desired, place an additional egg yolk in the indentation, or serve egg yolks on the side.
- Serve immediately - the clock is ticking on this fresh delicacy!
Storage & Make-Ahead
Storage Advice: Not suitable for storage. Must be prepared and eaten immediately.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 25g
- Fat: 23g (Saturated: 6g)
- Carbohydrates: 3g (Fiber: 1g, Sugar: 1g)
- Vitamin A: 8% DV
- Vitamin C: 5% DV
- Calcium: 2% DV
- Iron: 15% DV
Allergen Information: Contains eggs (yolks), mustard, may contain traces of fish (in Worcestershire sauce)
Dietary Information: Contains raw meat and eggs; not recommended for pregnant women, young children, elderly, or immunocompromised individuals
Serving & Variations
Serving Suggestions: Serve on chilled plates with toast points or high-quality french fries. Traditional garnishes include capers, finely minced shallots, and chopped parsley arranged around the tartare.
Wine or Drink Pairing: A light-bodied red wine that won't overpower the delicate meat works welltry a Beaujolais Cru like Morgon or Fleurie. For white wine lovers, a crisp, unoaked Chablis provides a refreshing contrast.
Possible Recipe Variations: Classic version includes raw egg yolk on top. Belgian style adds mayonnaise for creaminess. Modern variations might include Asian influences like soy sauce and sesame oil, or Mediterranean elements like lemon zest and extra virgin olive oil, tabasco.
Additional Notes: Use only the highest quality, freshest beef from a trusted source. The dish should be made to order and consumed immediately.
Can’t wait to try! Love that it explains the importance of meat quality and temperature. Bookmarked for a special occasion.
Looks authentic. Saving this for when I can get really fresh beef from the farmers market.
Restaurant quality! I was intimidated but the instructions were clear. The hand-chopped texture makes all the difference.
That is true Amy! Thank you! 💖
Haven’t made it yet but the technique tips are really helpful. Need to find a trusted butcher first – that’s key with raw beef.
Exactly, but if you clearly inform that it’s for a Tartare preparation, they will pay extra attention to the freshness of the meat . Once, a pro butcher told me “not today, but if you come back tomorrow….” , beef meat was obviously available right away. You bet I was there next day! This kind of butcher is like a dentist, when you find the right one, you never change! 😄
Important note: don’t mix “freshness” with maturity, what you will want is 21 days matured well preserved meat. Too fresh meat is not 100% right, use the matured one.
This is now my go-to impressive dinner! Guests always think it’s so fancy but it’s actually easy once you have good beef.
Decent but I think I didn’t season enough. The meat quality was there but needed more punch. Will add extra capers and mustard next time.
Habe es für Silvester gemacht – alle waren begeistert! Das Fleisch muss wirklich gut gekühlt sein bevor man es schneidet. Mit Kapern und Schalotten einfach perfekt.
Was die Temperatur zum Schneiden angeht, hast du Recht, aber zum Essen darf es nicht zu kalt sein, sonst geht der Geschmack des Rindfleischs verloren. 💖
Solid recipe. I added a tiny bit of Worcestershire sauce which worked well. The texture when hand-chopped is so much better than ground.
Mi plato favorito! Lo preparé para una cena romántica y quedó espectacular. El secreto está en la calidad de la carne y cortarla a mano, no en procesador.
Was nervous about making raw beef at home but followed the recipe exactly. Came out great! Make sure your knife is super sharp for clean cuts.
Un vrai tartare comme au bistrot! J’ai utilisé du filet de boeuf bien frais. Le jaune d’oeuf cru sur le dessus c’est indispensable. Servi avec des frites maison – parfait!
Voilà un connaisseur! Merci Vincent 😋
This steak tartare recipe looks perfect! I love the classic presentation with the egg yolk on top. The tip about chilling the meat before chopping is really helpful – I wouldn’t have thought of that. Looking forward to trying this at home once I find a good butcher I trust.
I’ve been wanting to try making steak tartare at home. This looks authentic with the capers and cornichons. Any recommendations for where to source really fresh beef that’s safe for raw preparation?
I will say this: ask your butcher for fresh beef to prepare a tartare, raw meat recipe. he/she should use a medium grinder and you must prepare and eat your tartare within 24 hours. Keep in fridge till then, ground beef is fragile. Can you buy already packed ground beef? Yes, only if packed same day and if it looks great, natural red color with no brownish spots.