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.
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.