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Classic Steak Tartare Recipe (Beef Tartare)

May 21, 2020 · Modified: Jul 29, 2020 by Victoria · This post may contain affiliate/paid links. As an Amazon Associate, I earn from qualifying purchases. Read our full disclosure linked in the footer. · 10 Comments

A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points.

(This recipe was originally published in July 2019, but was updated with new photos and content in 2020).

Steak tartare, aka beef tartare, is a combination of hand-chopped raw beef, finely minced shallot/onion, capers, and cornichons, all tossed in a tangy and acidic Dijon mustard-based dressing. Recipes often include egg yolks in the dressing, or place whole egg yolks atop each serving.

There are many recipes for this dish throughout the internet, and in essentially every French cookbook. There are of course similarities and some differences, from the cut of beef to the slight variations in how the meat is seasoned.

For example, the late great Anthony Bourdain's recipe in the Les Halles Cookbook includes ketchup, anchovies, and Cognac, which I did not see in any other recipe I came across.

Ingredient notes

• Beef : Some folks use top round or sirloin for their tartare. You're best off using beef tenderloin if you can afford it. My local meat market sells this top cut at a reasonable price. Make sure your beef is as fresh as possible, since you will be consuming it raw.
• Cornichons : Cornichons are tiny pickled cucumbers commonly accompanying charcuterie. Use finely chopped cornichons or other small dill pickles in this beef tartare recipe.
• Dijon Mustard : Make sure you use classic French Dijon mustard and not another variety (like yellow or brown mustard) to get a truly authentic beef tartare. The Dijon adds some sharpness and great flavor.
• Egg Yolk : The egg yolk like the beef itself is consumed raw in French steak tartare. Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs and raw meat.

How to make classic steak tartare

After much research I put together my own formula using a more traditional approach. The first step for making this steak tartare recipe is to briefly freeze the beef tenderloin so it slightly firms up. This will make it much easier to hand chop the beef into small pieces.

Meanwhile, prepare the other ingredients for the tartare. Finely chop cornichons, capers, parsley, and some shallot.

In a small, separate mixing bowl whisk together the dressing. You'll need an egg yolk, red wine vinegar, Dijon mustard, oil, Worcestershire sauce, and a couple dashes of hot sauce.

Once the beef is relatively firm on the outside but still easily pierced with a knife, remove it from the freezer.

Slice the tenderloin against the grain, then cut into matchsticks, and finally into tiny cubes about ¼-inch across in each direction. Combine the hand-chopped beef with the cornichon-caper mixture and the dressing.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

How to serve beef tartare

Once the beef is evenly dressed, you may serve the tartare. Traditionally you can use a ring to shape the mixture into a patty. If you don't have a round cookie cutter or pastry ring, you can shape it free-form into a flat patty on a plate.

I find a 3 ¾-inch ring is a pretty good size for dividing the tartare into individual portions. Simply place the ring on your plate, pile a quarter of the mixture into the ring, and carefully press so it's even and flat on top. Then remove the ring. Voilà!

Serve your tartare with French fries, toast points (toasted crusty bread like a baguette is good here) and/or a light salad. I like slicing a baguette on the bias into ½-inch thick slices, lightly brushing or spraying with extra virgin olive oil, then toasting in a 375 degree F oven for about 10 minutes until crisp but not dried out.

Expert tips

This particular recipe is a bit more acidic than some others. I really wanted to replicate the highly acidic flavor of the steak tartare I enjoyed at Cafe Blanc in Paris . It definitely packs a punch, and that's what I like so much about it.

It's important to taste and adjust the seasoning to your liking once you combine everything. Of course as is the case with any raw preparation of meat, be sure to serve it cold and immediately.

If you don't have 3 other people to enjoy this tartare with you, you can definitely halve the recipe (I've done this). Use half an egg yolk (doesn't need to be super exact) or splurge a little and use the entire yolk for the 2 servings.

Do not plan to have leftovers. Steak tartare should be eaten immediately, not later or the following day.

Here's a fun idea for a variation. Add finely cubed gruyère cheese to your beef mixture! A friend of mine mentioned she enjoyed steak tartare at a restaurant with this unique twist, and tried it herself using my recipe and LOVED the version with cheese just as much as the original. I'm going to try it next time with cheese!

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also  follow me on social media  on  Facebook , Instagram , and  Pinterest !

Steak Tartare (Beef Tartare)

Ingredients.

• ▢ 1 pound beef tenderloin
• ▢ 1 shallot minced
• ▢ 2 tablespoons capers drained and chopped
• ▢ 2 tablespoons finely chopped cornichons or small dill pickles (not sweet pickles)
• ▢ 2 tablespoons finely chopped fresh parsley
• ▢ 1 egg yolk
• ▢ 3 tablespoons red wine vinegar
• ▢ 2 tablespoons Dijon mustard
• ▢ 1 tablespoon vegetable oil
• ▢ 1 tablespoon Worcestershire sauce
• ▢ A couple shakes of hot sauce
• ▢ Kosher salt and freshly ground black pepper

Instructions

• Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop.
• Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
• Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
• Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
• I have seen recipes that use sirloin–Anthony Bourdain’s does–and top round, but beef tenderloin should be your first choice if it’s affordable.
• If you don't have 3 other people to enjoy this tartare with you, you can definitely halve the recipe. Use half an egg yolk (doesn't need to be super exact) or splurge a little and use the entire yolk for the 2 servings. Do not plan to have leftovers. Steak tartare should be eaten immediately, not later or the following day.

*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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That sounds delicious! I need to make this recipe again soon. Maybe I will try it with some cheese 😀

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French Steak Tartare

• Post category: Main dishes
• Post author: Nassie Angadi

Tartare de filet de boeuf or tartare de boeuf is a French delicacy that spans the centuries. It is basically the raw version of steak ground into fine pieces.

The word comes from a caricature of the “Tartars” referencing the Mongols in the 13th century who were known to eat raw meat. Initially, it was believed to have horse meat, although these days the French stick to beef!

These days tartare is a French culinary term , referring to a number of dishes served raw, rather than cooked. A steak tartare is the raw meat served with the dish, topped off with egg yolk, fresh seasonings and herbs. It’s not only tasty but as you can imagine, high in protein and low in carbs. (And it has nothing to do with that sauce tartare .)

If you are not a fan of meat dishes with raw beef, this one may be difficult to appreciate. But with the right cut of meat and good toppings it can certainly a gastronomical delight.

Like with its cousin, the carpaccio it is its simplicity that makes it so well loved. So with that, let’s get to how the French serve and eat beef tartare, shall we? Allons-y!

How beef tartare is served

The traditional steak tartare is usually served in a round mold shape , as shown in the picture above. Often time there is a raw egg added to the top, but this is not always the case.

It can be served as an appetizer or starter, but in France it is usually considered a main dish, to be served with a side salad and fries, or potatoes. It is considered a lighter meal, and is often served at lunchtime in France .

A small assortment of capers, pickles, Worcestershire sauce, tabasco, and chopped up coriander (or parsley) is also usually served alongside for the diner to adjust the tartare to his/her personal taste.

Is it safe to eat?

Yes, beef tartare has been eaten in France for centuries, and it is a very popular dish in the country.

You should probably not eat it if you are pregnant however, as there is a risk of listeria with uncooked meat.

Can you get food poisoning?

Now even if you are not pregnant, you can get food poisoning from a beef tartare gone bad. Often time you may see a lightly cooked version called a tartare poele or tartare aller-retour on a restaurant menu, which may seem like a good idea since it is lightly cooked.

However, I have noticed that the risk of food poisoning may be higher because the tartare used may slightly older since it is no longer presented as red but a lightly cooked brown.

This of course doesn’t include all restaurants. But from personal experience (which lasted 24 hours), I now avoid tartare which is lightly cooked! Fresh or I’m ordering some other dish, is my motto.

Ordering at a restaurant

Beyond the tartare aller-retour (lightly cooked steak tartar), you can find many varieties of this classic dish on restaurant menus. And it doesn’t all have to be beef.

Tuna and salmon tartares have become very popular now, along with other seafood like coquilles st. jacques (scallops). These are usually served as starters however, not as the plat principal (main dish).

There are also vegetable and fruit based tartares that are popularly served as starters or desserts, if you don’t want beef.

If you are sticking to beef tartare, there are also many creative versions out there, made by the best French chefs in the world. Some popular recipes of steak tartare are:

• Tartare de boeuf à l’italienne – with basil leaves, capers and lemon
• Tartare de boeuf à la brousse – provençale recipe with brousse cheese
• Tartare de boeuf au basilic et au parmesan – with basil leaves and parmesan cheese
• Tartare de bœuf à la tomme de brebis – with goat cheese
• Steak tartare aux cornichons – with pickles

Because of its versatility, the tartare acts as a blank canvas where other ingredients are easily paired with it to create a unique concoction.

The classic tartare however, is still the one with the raw egg on it. When eating, mix the egg into the raw beef and add any condiments or sauces like Worcestershire or tabasco into the mix and eat.

Note, tartare is not meant to be eaten with any other carbohydrate like bread , in the way a pâté or foie gras might be. Each bite of tartare should only include the meat as it is presented. You can read more about French dining etiquette here.

Buying it at a butcher’s shop

You may think of a steak tartare as a dish exclusive to restaurants, but it’s actually a lot simpler to make at home than you might imagine. Many fine butchers will be able to provide you with the right type of beef, and there are several recipes online to follow.

Because a good boeuf tartare involves raw meat, you will want to make sure you are buying it at a reputable butcher shop that is going to provide a quality cut of meat.

A high-end food stores like Whole Foods may also be able to provide a beef tartare, ask the in-store butcher if this is something that is available for purchase.

What to eat with it?

Steak tartare is usually served with small potatoes or french fries, along with a small salad mixed with vinaigrette.

What drinks to have with it?

Steak tartare pairs well with red wine like a Côtes du Rhône Villages , a red from Burgundy , or a Beaujolais .

For white wine, try a Alsace Pinot Gris  or Bandol Blanc (Provence) .

Steak Tartare Recipe

• Evelots Cookie Cutter-Stainless Steel
• Durable Bamboo Over the Sink Chopping Board
• KitchenAid Classic 14 Piece Knife Set

Ingredients    1x 2x 3x

• 15 oz of fresh lean steak, like sirloin, beef tenderloin, or top round beef (450g)
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of chopped parsley
• 2 tablespoons of capers or chopped small pickles or cornichons
• kosher salt and freshly ground pepper to taste
• 1/2 tablespoon of dijon mustard
• 2 egg yolks
• 1/2 chopped shallot

Instructions  

• Chop the beef into thin slices lengthwise, and then crosswise into small cubes.
• In a bowl, combine the other ingredients for the flavoring sauce (worsterchire sauce, mustard, parsley, salt, pepper, chives, capers, etc.)
• Mix the beef, flavoring sauce, and optional shallots together.
• Place a cookie cutter about 7.5 cm (3 in) in diameter on a plate and fill with tartare. (Alternatively, you can serve it in a glass.)
• Press the tartare with the back of a spoon to even the surface.
• Unmold gently. Repeat to form the other portions.
• Put in the fridge for 10 minutes.
• Gently crack open the egg, and add the egg yolk into each portion.
• Serve when ready.

Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.

You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.

If you enjoyed that article, you may like to read more about other popular French dishes . A bientôt!

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Steak tartare by Tom Aikens

Its origins are lost in the mists of time, but this dish continues to be a fine dining favourite – in France and further afield. Michelin-starred British chef Tom Aikens brings us his version of steak tartare with all the trimmings…

Read: Tom Aiken’s chef highlight

Origins of the steak tartare

According to legend, the Tatar warriors of Mongolia used to tenderise meat by placing it beneath their saddles as they rode, later eating it raw. What’s more likely is that these horsemen used raw meat to protect their steeds from saddle sores while galloping across the Asian steppes.

The first version, though, makes for a far more dynamic story, as imagined in Libération newspaper: “If there’s one dish we can associate with the savagery and brutality of war, it must be steak tartare,” wrote Emmanuel Guillemain d’Echon in a recent article. “With this recipe, you can cook at the same time as waging war. The meat cooks (more or less) beneath the saddle. Crucial, because when you’re staging an invasion, there’s no time to lose.

“You arrive, you disembowel everyone and then you calmly savour your steak as you dismount from your horse. Steak tartare is the meat of barbarians, of savages, or prehistoric man. The exact opposite of civilised man’s pot-au-feu .”

Read: Veal pot-au-feu recipe

It seems the recipe for steak tartare first arrived in France during the second half of the 19th century, when raw horse meat became popular. No one knows when beef steak tartare first appeared on menus, although some historians believe the novelist Jules Verne had a role in its evolution. In his 1875 novel Michel Strogoff, set in Tsarist Russia, he described a Russian dish called koulbat or coulibiac . “ Pâté fait avec de la viande pilée et des œufs ” (a patty made of pounded meat and eggs). It’s possible that Parisian restaurateurs read this and came up with their own version.

Related recipes:

Recipe card

Ingredients

For the tartare.

• 38 g (1⅓ oz) banana shallots, finely chopped
• 60 g (2oz) cornichons chopped
• 60 g (2oz) capers
• ⅓ red chilli finely chopped
• 125 g (4½ oz) Heinz tomato ketchup
• 30 g (1oz) Dijon mustard
• 135 g (4¾ oz) mayonnaise
• A few drops of Tabasco
• A few drops of Worcestershire sauce
• 17 ml (½ fl oz) brandy
• 5 turns of freshly milled pepper
• 2g (⅓ tsp) salt
• About 350g (12½ oz) sirloin steak, trimmed and diced. You’ll need 80g (2¾ oz) per person
• Chopped chives and parsley
• 4 eggs

For the lemon vinaigrette

• 75 ml (2½ fl oz) lemon juice
• 25 ml (¾ fl oz) white wine vinegar
• A pinch of lemon zest
• 15 g (½ oz) sugar
• 6 g (1/5oz) Dijon mustard
• 200 ml (6¾ fl oz) vegetable oil
• 100 ml (3⅓ fl oz) olive oil
• 2 g (⅓ tsp) salt
• White pepper

Instructions

• Sear the beef on top of some oiled paper.
• Remove once the meat is golden brown and chill.
• Trim off all the seared beef, and cut into 10cm long pieces. Wrap and freeze.
• When semi-frozen, cut into 1cm-thick slices and then dice into 1cm-square pieces.
• Weigh out 80g (2¾ oz) and seal in plastic cling wrap bags. It‘s important to keep it for no more than one day before eating.
• When you come to make the beef tartare, mix the sauce ingredients together and use only enough sauce to bind the meat so it holds its shape. Add around 1 tsp of chives and parsley per tartare. Season well with salt and pepper.
• Take the eggs out of their shells carefully and remove all the white from the egg yolk. Soft steam them at 65°C (150°F) for 45 minutes.
• Serve with toasted juniper powder and some salt.
• Place the beef tartare in a large, flat, round ring, smoothing over the top so it‘s nice and flat.
• Toss some rocket salad with the lemon vinaigrette and place on the side of the plate.
• Place the slow-cooked egg on top of the beef. Serve with two pieces of sour dough toast.

Recipe courtesy of Tom Aikens

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In the last months, I’ve constantly found recipes here that have nothing to do with the original well-known versions. And now again, this time for a “Steak tartare by Tom Aikens”. Who “Tom Aikens” is, we’ll probably (hopefully) never know, but as a long-term gastronomic and culinary consultant in hotels in Europe and South Africa with initial management training at the Savoy Hotel, London to include a 2-year cooking “experience” in the Grill Kitchen with Chef Trompetto, I can assure you that “Steak Tatare,” has never, anywhere, ever been served with cooked meat.

If you don’t even know that, then you shouldn’t be producing a newsletter, making idiots out of persons who don’t know better and believe what you, obviously incompetent, write.

While we understand where you’re coming from, it’s worth noting that harmful bacterias such as E.Coli live on the surface of uncooked meat. Therefore it is advised that chefs use the “sear and shave” technique (please refer to : Food Standards Agency in the UK section 38) in order to prevent patrons from getting food poisoning in their establishments.

We hope you have a lovely day ahead.

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Steak tartare

Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine , a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century. This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as à la tartare , hence the name.

Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, and either Tabasco or mustard. The meat is combined with a raw egg yolk, capers, onions, parsley, and (sometimes) chopped gherkins.

When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine , a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

Pairing tips

Brouilly is the southernmost and the largest of all Beaujolais crus. The region is situated around Brouilly mountain and is known for light and approachable Gamay-based wines that tend to be fruit-driven, lively, and aromatic. The appellation spreads across different terroirs, which influences the final character of these wines, but most examples are deep ruby, fruity, and juicy with mellow tannins and medium body. They are packed with fruity aromas reminiscent of red berries, plums, and peaches, which are often complemented with a subtle mineral character. Brouilly wines are best enjoyed young, and they pair well with appetizers, white meat, poultry, pasta, and cheese. They can also be served as an aperitif. 

Saumur-Champigny

Located in the Loire Valley, Saumur-Champigny is a French appellation and the sub-region of Samur. The name is used only for the finest Saumur wines that are mainly based on Cabernet Franc, while other permitted varieties include Cabernet Sauvignon and Pineau d'Aunis. The wines produced in the region are straightforward reds characterized by their intense ruby color and notes of red and dark berries that are complemented by nuances of violets, iris, undergrowth, and spices. These full-bodied wines have supple and well-structured tannins. They are best enjoyed between five to ten years of vintage, and they pair well with hearty stews, lamb, sausages, and soft or aged cheese varieties. 

Recipe variations

Larousse Gastronomique's Steak Tartare

Tartare Aller-retour

Spicy Steak Tartare

Rabiff (Swedish Steak Tartare)

Steak tartare authentic recipe.

This recipe is adapted from the Larousse Gastronomique: Meat, Poultry and Game encyclopedia. A classic steak tartare is made with ground beef, salt, pepper, cayenne, and a few drops of Tabasco or Worcestershire sauce. Shaped into a ball, the meat is then topped with a raw egg yolk and served with chopped onion, shallot, parsley, and capers on the side.

WHERE TO EAT The best Steak tartare in the world (according to food experts)

Les Fines Gueules

"All the meats are from famed butcher Hugo Desnoyer. And because he supplies the beef, this is one of the few places I’ll order the excellent Steak Tartare, and carpaccio, with confidence."

"His steaks are superb, but his pride and joy is the steak tartare he hand-chops from premium French beef and then seasons with a light hand. It comes to the table with an avalanche of some of the city’s best frites."

Ma Bourgogne

"Ma Bourgogne is a really nice, simple steak tartare experience. The dish is prepared and plated without fuss. You’ll receive a scoop on a plate and then a side plate with a heap of French fries. I recommend this spot for seasoned tartare eaters; those who enjoy the dish at its most basic form."

Josephine Chez Dumonet

"Camille couldn’t resist the steak tartar, which is one of those dishes that I also like a lot, but tends to be served in too-large portions for me. Here, that’s no exception. But I was happy to help her finish off the tremendous portion."

Le Bon Georges

"Good steak tartare."

Balthazar New York

"Some goodies from the raw bar and the steak tartare is one of my go-to lunches whenever I’m back in my hometown."

Les Philosophes

"The steak tartare comes from local farms, and is the freshest of the fresh. They are well known for this dish, and if you are interested in trying one of the best in Paris, you’ll find it here."

Bistrot Paul Bert

"A perfectly seasoned steak tartare and chips with plenty of capers. And I’m difficult to please on the steak tartare front."

Le Train Bleu

"Decorated with gilt moldings, opulent chandeliers, and original frescoes, this iconic Belle Epoque brasserie, presided over by general manager Guillaume Pastori, is a feast for the eyes as well as being renowned for serving the best steak tartare in Paris—prepared tableside by highly skilled waiters."

Bistrot Victoires

"I think I had my best meal there during our trip back in June, which was the first time I had tried their beef tartar. It was utterly delicious, melt in the mouth and full of flavour."

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How to Make a French-Style Steak Tartare - The Secrets of French Cuisine

Save this content and enjoy it whenever you want

Our Secrets of French Cuisine series brings you incredible tips and tricks, straight from the chef’s kitchen. Master classic French recipes, updated with a modern twist. 

Steak tartare is a deceptively simple meat dish that is typical of French cuisine in that it allows the ingredient to reach its full potential. Watch chef Romain Avril make steak tartare and then take this classic French dish to a whole new level, substituting raw veal for beef, plus many more tips.

ingredients

Caper mayo:

In a stainless-steel bowl, whisk the egg yolk and mustard and emulsify with the oil. Season with salt and add the capers.

Cured egg yolk :

- Place the egg yolk on top of the salt and sugar mix and then cover it completely with the mixture. - Place in fridge for 2 days. - Rinse and pat dry the yolk. - Dehydrate for 12 hours.

Crispy tempura bits

Mix the tempura mix with the plankton.

Whisk the water into the tempura mix until you obtain the right consistency (thick slurry).

In a saucepan, bring the oil to 350F. Drop your hand in the tempura and let the mix drip from your fingers over the pot of hot oil.

Repeat the process. Let it cook for 1 minute and scoop the bits onto absorbing paper.

Season right away. Set aside.

Sherry dressing

In a stainless-steel bowl, whisk the mustard and sherry vinegar.  

Emulsify with olive oil.

Season with salt and reserve.

- In a saucepan, heat up the olive oil and add the onions, sweat them without colour. - Add the garlic and cook for another minute. - Add the tomato and cook for few minutes, sprinkle the brown sugar. - Cook for 10 minutes. - Deglaze with balsamic vinegar and reduce until the mix thickens. - Finish with coriander, cool down and reserve.

Charred baby gem

Split the baby gems in half.

Heat up a cast-iron pan and add the oil.  

Char the gems on the cut side.  

Take them out of the pan and let them cool down. Set aside.

Pickled shallots

- Place all the ingredients except the shallots in a saucepan and bring it up to a simmer. - Let it steep for 5 minutes. - Slice the shallot thin and split the rings. - Pour over the pickling liquid, cool down and reserve.

Start mixing the veal with the caper mayo, gherkins, shallots, lemon zest, chives, Worcestershire sauce, Tabasco, salt and pepper.  

Split the mix between two plates and top up with some tomato jam.

Garnish with pickled shallots, radish, grated cured yolk and crispy tempura bits, and serve with sourdough and baby gems, brushed with sherry dressing.

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easy, elevated and approachable simple recipes for the everyday home cook

How to Make Classic Steak Tartare (Beef Tartare)

Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!

If you’re a fan of raw fish or new to trying it, you’ll be sure to also love my Fresh Salmon Tartare with Avocado . Just like this classic steak tartare, the flavors are decadent and rich. You won’t believe how easy it is to make either!

Easy homemade beef tartare

Head’s up carnivores: You can learn How to Make Classic Steak Tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this steak tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

If you’ve never tried raw meat before, I urge you to start now! Spicy Salmon Sashimi (A.K.A. raw fish) is one of my favorite meals because you don’t miss out on any of the natural flavors in the meat. The same is true in beef tartare, where the lean and beefy flavors are the star of the show. A few extra ingredients, like capers, shallots, cornichons, and mustard only amplify these delicious flavors!

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

What is beef tartare?

Beef or steak tartare is made from raw lean chopped steak. For added flavor, the steak is mixed with capers, Worcestershire sauce, herbs, pickled vegetables, and more. To finish, the chopped steak mixture is shaped into rounds using round cookie cutters and topped with a raw egg yolk.

Is steak tartare safe to eat?

Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices:

• Always choose high quality beef when making beef tartare.
• Let your butcher know the steak will be eaten raw. They’ll make sure to give you a really fresh, lean steak.
• Keep the meat refrigerated at all times (besides assembling and serving).
• Use gloves when handling the raw steak.

Beef tartare ingredients

• Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or top round beef. Ask your butcher for a fresh steak and tell them you’ll be eating it raw.
• Capers – These add a nice acidity to help balance out the flavors.
• Cornichons – Or small dill pickles. Just don’t use sweet pickles.
• Shallots – To give each bite a subtle savory flavor.
• Worcestershire sauce – A classic choice in most beef tartare recipes. Its bold umami flavors play well with the acidity in each bite.
• Parsley – Fresh is best!
• Egg yolks – To serve on top of the beef tartare or to mix in with the meat. Make sure you use fresh eggs and keep them refrigerated up until it’s time to serve.

How to prepare and cut beef tartare

• Trim the fat: There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
• Freeze the steak: Allowing the steak to firm up in the freezer for at least 20 minutes will make cutting it so much easier.
• Cut and mince the steak: Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.

How to make classic steak tartare

• Prepare the extras: Dice the capers, cornichons, shallots, and parsley and place them in a bowl. Add the Worcestershire sauce and mustard on top and stir everything together.
• Add the steak: Add the prepared steak to the bowl and gently fold it into the rest of the ingredients. Taste and add salt as needed. Leave it in the fridge to chill until it’s time to eat.
• Plate the tartare: Press half of the tartare mixture into a round mold or ramekin. Flip it over and onto a plate, then repeat with the second half. Create a small well on top of each tartare and top with an egg yolk.
• Serve: Add some extra cornichons, crostinis, and mustard to the plate and enjoy!

Tips and tricks

• You want the pieces of meat to be cut small enough that it’s easy to eat. You can do this with a sharp knife or a meat grinder.
• Feel free to soak the chopped shallots in a bowl of cold water to lessen their tart flavor.
• If you want to make beef tartare ahead of time, you can leave the assembled mixture in the fridge for up to 2 or 3 hours. Left any longer and the meat will start to turn grey.
• If you don’t want to use egg yolks as a topping, microgreens or fresh sprouts are a crisp and refreshing alternative.
• Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.

What to serve with beef tartare

Traditionally, tartare is served as a main dish with toasted baguette, croutons, cornichons, pickled vegetables , lemon wedges, a drizzle of Worcestershire, or dijon mustard. To keep things low carb, swap the bread for endives or butter lettuce leaves.

More delicious dinner party recipes

• Roasted Salmon Niçoise Salad
• Garlic French Green Beans
• Lemon Butter Scallops
• Holiday Charcuterie Board

Learning How to Make Classic Steak Tartare (Beef Tartare) is easy, fun, and delicious! Let me know what you think in the comments below, or share a picture on Instagram ! I love to share all of your recreations on my page.

Ingredients

• 8 ounces top round steak , finely chopped or use sirloin steak
• 2 tablespoons capers , drained and finely chopped
• 2 tablespoons cornichons , finely chopped, or small dill pickles (not sweet)
• 2 tablespoons shallots , finely chopped
• 2 tablespoons parsley , finely chopped
• 2 tablespoons worcestershire sauce
• 1 ½ tablespoons dijon mustard
• ½ teaspoon kosher salt , or more to taste if needed
• 2 egg yolks , fresh

Serve Alongside with

• baguette , thinly sliced and toasted
• cornichons , or pickled veggies

Instructions

• Start with a very good lean steak. Ask your butcher for a fresh steak and tell them you will be eating this meat raw.
• Trim off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much.
• Mince the steak into very fine pieces, a sharp knife will be very helpful with cutting the meat finely. Take your time here.
• *Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Reader Interactions

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This comment belongs in: Reviews Questions

Michael Cain

I’m a little confused; I thought this dish and ceviche both had acids, like lime or lemon; that made it safe to eat raw.

Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!

Thank you for sharing your tips, great idea about the leftovers. We usually don’t have any leftovers at our hosue.

I tried your recipe for steak tartare yesterday evening, it was good,but I still prefer the Raymond Blanc way, I had the pleasure of being taught by him whilst training, I found yours slightly too acidic if I’m honest,sorry if you’re offended .

Thanks for trying my recipe, I’m sorry it wasn’t to your liking. Everyone has different taste buds.

So happy to hear that. Thank you for your review.

Thank you so much for sharing, glad you enjoyed the recipe.

I’m so happy to hear that you loved the recipe. Happy Cooking.

Glad you enjoyed the recipe.

Thank you so much for sharing Shey. Glad you enjoyed it.

kristina khabovets

Thank you Kristina, glad you enjoyed the meal.

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FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century. This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!

If you like this recipe, please click here , leave a comment and vote 5 stars! This simple action  helps the growth of this blog and make me very happy  🙂

FRENCH STEAK TARTARE ORIGIN

The French-style Tartare requires some fixed ingredients and some others optional to enrich even more this recipe, like Worcestershire sauce and anchovies.

The original name of this tasty recipe is “Le steak at l’Americaine” , but the origin of this name is unknown.

One of the most ancient descriptions of French Steak Tartare is by writer Jules Verne in his novel Michel Strogoff (1875), and become the signature dish of the restaurant on the second floor of the Eiffel Tower, “Le Jules Verne” .

The great Chef Auguste Escoffier published his version of the steak tartare in the Fourth edition of his Cookbook “Le Guide Culinaire” (1921). In the Escoffier variation , the meat has not been seasoned with yolks and served along with Tartare Sauce.

In 1938, another great chef, Prosper Montagné wrote another version of the Tartare in his book “Larousse Gastronomique” . The Montagne variation requires yolks instead of the Tartare sauce .

LITTLE DIFFERENCES

As I said, the several variations of the French Steak Tartare differ on some ingredients . Here the main differences:

• Yolks: raw yolks (best if pasteurized) are a common component of the French Tartare: frequently served whole and placed over the meat, or mixed with the other ingredients just before serving. But, not all the recipe variations require yolks: replaced with Tartare Sauce or classic Mayonnaise.
• Herbs: someone use fresh parsley, somebody else prefer to add chives. Personally, I prefer the French Tartare variation without any herbs to save the taste of the other ingredients.
• Meat: commonly the most used meat is beef: Eye of round or fillet mignon. But, the horse meat is very popular as well in France and in Italy.
• Onions: white onions are a good choice, but scallions or spring onions are perfect as well.
• Anchovies: in some variations a preserved anchovy is required, minced.
• Worcestershire sauce: same story of the anchovy. I prefer not.

Did you like this recipe? please click here , leave a comment and vote 5 stars! This simple action  help the growth of this blog and make very happy  🙂

FRENCH STEAK TARTARE RECIPE

French steak tartare recipe - with dijon mustard and pickled cucumber.

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century.

This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!

Ingredients

• 2 Lb (900 g) Eye of Round beef or fillet mignon
• 2 yolks (alternatively, 1 tsp mayonnaise)
• 1 tbsp capers in vinegar
• 3 oz (85 g) pickled baby cucumber (Cornichons)
• 2 scallions
• 1 anchovy in oil (optional)
• 1 tsp Worcestershire sauce (optional)
• 6 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 dash black pepper
• to taste table salt

Instructions

How to prepare french steak tartare.

• To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare.
• After this time, thaw the meat in the fridge and use as soon as possible.
• Reduce the meat into cubes, then mince finely with a chef’s knife.
• After that, season the meat with the filtered juice of a lemon, the olive oil, the Dijon mustard, the minced anchovy (this last is optional) and salt and black pepper to taste.
• Finally, knead the steak tartare until consistent, then pour the meat into a sieve placed over a bowl, and store in the fridge, covered.
• Now, mince the white part of the scallions, and capers, then dice the Cornichons.
• After that, knead the tartare along with the Cornichons, scallions, and capers.
• Optionally season with Worcestershire sauce and 2 yolks or 1 tbsp of mayonnaise.
• Shape eventually the steak tartare in four parts and serve immediately.

Nutrition Information

Serving size.

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS:

Ratatouille recipe - traditional french appetizer and side dish.

Reader Interactions

September 04, 2017 at 1:52 am

This is such a simple and elegant dish. The pictures do a great job of making the dish pop from the screen and of course, it looks so delicious. Thanks for sharing this.

March 01, 2018 at 12:41 am

I truly love these wonderful appetizers

March 01, 2018 at 5:56 am

Thank you Liana 🙂

October 28, 2018 at 4:08 am

October 28, 2018 at 9:08 am

Thank you Jay 🙂

January 17, 2019 at 11:02 am

Awesome recipe! Thank you for one of the finest recipes.

January 17, 2019 at 11:24 am

Thank you Kevin 🙂

Happy cooking!

June 07, 2019 at 10:26 am

I made this recipe a few times now, and like you, I prefer not to add the anchovies nor the worcestershire sauce, instead I added a few dashes of tobasco sauce, but that's just me.

Truly awesome recipe, and the closest thing to what I had recently in France.

Thanks again

June 07, 2019 at 10:36 am

thanks for your words, Jann!

Happy cooking 🙂 F.

June 13, 2020 at 1:14 pm

Like to get the respe

June 13, 2020 at 1:49 pm

You are welcome Nimali!

December 15, 2020 at 3:33 pm

My dad made this for poker night, beef, salt and pepper, Thin slice of sweet onion, on pumpernickel rye bread. Tasty!

December 15, 2020 at 4:21 pm

Nice! I'm glad you liked it Sheila, happy cooking 🙂 F.

June 18, 2021 at 1:02 am

love love the history

June 18, 2021 at 6:57 am

Thank you Wayne! Happy cooking 🙂 F.

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Recipes > Beef Recipes

Rick stein’s steak tartare.

by Rick Stein from Rick Stein’s French Odyssey

From Rick Stein's French Odyssey, steak tartare has to be one of France's signature dishes. The premium beef is simply seasoned and served with an egg yolk.

From the book

Rick Stein’s French Odyssey

Introduction.

I noticed during filming in France that steak tartare has become fashionable once more, so I hope it catches on again here in Britain. I suppose the idea of raw meat is a bit hard to take for some people, but it’s always struck me as completely lovely. I think it’s one of the best ways of using fillet steak, and when I was taught how to make it in the sixties, we always used the thin end of the fillet, the tail, the piece that you couldn’t turn into tournedos. After that, it’s a bit like making a bloody Mary with the judicious use of punchy ingredients, so I hope you like my version. Needless to say, it must be served ice-cold and always with a raw egg yolk nestling in an indent in the top.

Ingredients

Essential kit.

You will need a food processor.

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Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.

Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one. Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.

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Steak tartare with pommes gaufrettes

This paris bistro dish of finely minced or diced raw beef mixed with ingredients such as capers, cornichons, shallots and herbs, and often served topped with a raw egg yolk, is named after the tartar people of central asia and became popular in the early twentieth century. guillaume says the biggest compliment you can pay a bistro is to order their steak tartare, as it means you trust the quality of their meat. he likes to serve his tartare with pommes gaufrettes – potatoes sliced into thin wafers using a lattice blade on a mandolin, deep-fried to crisp perfection. they provide a crunchy base for each mouthful of delicious meat..

preparation

Ingredients

• 320 g beef tenderloin, diced into small 5 mm cubes or slightly larger 1 cm cubes as desired
• 2 tsp capers, chopped
• 5 cornichons, finely diced  
• 3 French shallots, finely diced
• ½ bunch chives, finely chopped
• 2 tbsp finely chopped flat-leaf parsley
• 1 tsp dijon mustard
• ¼ cup tomato sauce  
• 3 tsp worcestershire sauce
• dash of Tabasco sauce
• 1 tsp cognac or brandy
• sea salt and freshly ground black pepper
• 2 large potatoes (a floury variety such as russet or spunta)
• vegetable oil for deep-frying
• 1 punnet baby herbs
• handful of young salad leaves
• 1 tbsp shallot vinaigrette

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Bring the world to your kitchen

Steak Tartare

If you’ve ever wondered how to make Steak Tartare at home, this recipe is for you! This recipe is light, fresh, and classic with a couple of modern twists. This truly is the ultimate Steak Tartare recipe! It’s packed with flavor and easier to make at home than you could imagine.

Steak tartare is not a dish reserved for fancy restaurants, this is an easy recipe to make at home. It feels elegant and elevated and is so perfect for the holidays or for a dinner party.

If you’re looking for a delicious appetizer with the ‘wow’ factor, this easy Steak Tartare recipe is it!

The Best Steak Tartare Recipe

This is a recipe that I’ve spent years perfecting in restaurants and I’ve finally distilled it down into a simple recipe that you can make at home. After spending time in France this summer where steak tartare abounds, I’ve condensed all the recipes I’ve tried into the perfect Steak Tartare recipe.

So, what makes this recipe so good? It’s the perfect blend of texture in a sauce that is both rich and a little tangy from the egg yolk and dijon mustard. It’s got the perfect amount of shallot, capers, and cornichons without being overly acidic.

The kicker? Top the steak tartare with crispy onions for the ultimate flavor bomb. During the holidays we always have a can of fried onions laying around from green bean casserole , right? This is the perfect opportunity to use some!

I cannot undersell that this Steak Tartare is restaurant quality and rivals any tartare I’ve had an any restaurant in any country. Make this easy appetizer for the holidays and wow all your guests!

Important note:  Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

What is Steak Tartare?

Steak Tartare, also known as Beef Tartare, is a lovely dish that’s made with chopped high-quality meat and served raw. The finely minced beef is seasoned and tossed with egg yolk, dijon, Worcestershire, lemon juice, shallots, capers, and cornichons.

The resulting dish is both light and rich and packed with flavor.

The dish evolved from the French Polynesian tradition of raw meat consumption combined with Georges Auguste Escoffier’s revamp of the classic French tartar sauce as the dishes’ condiment resulting in the version known as Steak Tartare.

Why You’ll Love this Recipe

Easy – While steak tartare sounds fancy, it’s deceptively easy to make at home! All you really need is a sharp knife and a steady hand. The key to great tartare is to finely dice the beef.

Impressive – Are you having a dinner party or holiday gathering? This recipe is the perfect appetizer! It’s a show stopping and delicious recipe that will have your guests raving.

Festive –  This is the perfect holiday appetizer. It’s festive, delicious, and perfect for Christmas or New Years!

How to Make Steak Tartare

Invest in a high-quality knife! The key to a great steak tartare recipe is in the texture and that’s achieved by finely dicing the beef with a sharp knife.

Tools Needed

• Sharp Knife
• Composite Plastic Cutting Board
• Mixing Bowl

Ingredients and Substitutions

• Beef. I used quality prime beef filet (tenderloin) that was grass fed for this recipe.
• Egg yolk. Egg yolk creates the base of the sauce and binds everything together.
• Dijon mustard. My favorite dijon mustard is from Trader Joe’s because it has the BEST flavor.
• Olive oil. Use a quality, flavorful olive oil. My favorite is Graza.
• Lemon. I use a bit of lemon juice in the sauce and top the tartare with lemon zest for brightness.
• Worcestershire. A couple of dashes of Worcestershire sauce add a nice savory flavor.
• Mix-ins. Minced shallot, capers, and cornichons are classic and add the perfect flavor, texture, and bite.
• Herbs . A bit of chopped parsley and chives add flavor and freshness.
• Crispy fried onions. Optional, but the crunchy onion adds so much flavor and texture.

The Process

• Dice the beef . Pat your beef dry with paper towels and place the beef on a plate. Transfer the plate to the freezer for 10 minutes. Finely dice the beef into 1/4″ dice. Refrigerate while you prepare the rest of the ingredients.
• Mix the sauce. In a mixing bowl, whisk together the egg yolk, dijon, red wine vinegar, and lemon juice until smooth. While whisking quickly, drizzle in the olive oil until emulsified and the sauce is thick. Season with salt and pepper to taste.
• Chop the ingredients. Very finely mince the shallots and chop the cornichons and capers. Mince the parsley and chives.
• Mix the tartare. Mix the diced beef, chopped accoutrements, sauce, and chopped herbs. Season to taste with salt and pepper.
• Serve. Use a ring mold to mold the steak tartare on a plate and top with crispy onions, lemon zest, and more herbs.

Tips for Making Steak Tartare

• Use the right cutting board . NEVER use a wooden cutting board. Wood boards are porous and you should never cut raw meat on them. Make sure to use a clean and sanitized composite plastic cutting board like the one linked above when making steak tartare.
• Visit the butcher . Now is not the time to pick up a pre-packaged steak from the grocery store. Visit a reputable butcher or the butcher counter of a quality store (I went to Central Market). Have them cut you a fresh piece of beef and let them know that it’s for a steak tartare recipe and that you’ll be eating it raw. They’ll be able to get you the perfect cut.
• Freeze the beef before cutting. Briefly freezing the beef before dicing it makes it easier to handle.
• Use quality ingredients . When consuming anything raw, always make sure you’re using the highest quality ingredients. Organic pasteurized eggs and prime grass fed filet are the way to go.
• Keep the beef cold . In an effort to prevent any food borne illness, keep the beef cold while you prep your ingredients and keep it cold before serving.
• Keep your work station clean . A clean work station is the best way to prevent any illness. Make sure your tools and bowls are clean and that your cutting board is sanitized. Wash your hands and wear gloves when handling raw meat.

How to Cut Beef for Tartare

• Trim the fat:  There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
• Freeze the steak:  Allowing the steak to firm up in the freezer for at least 10 minutes will make cutting it so much easier.
• Cut and mince the steak:  Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.

Best Cuts of Beef for Tartare

While chefs may disagree on which cut of meat makes the best steak tartare, they all agree on one thing: It’s essential to start with the freshest meat from a quality source, such as your local butcher shop. DO NOT BUY GROUND MEAT.

Beef Filet (Tenderloin). Filet mignon, which comes from the beef tenderloin, is the most classic cut to use for steak tartare. It’s exceedingly tender and fairly lean with only faint lines of marbling making it the ideal texture to enjoy raw. Ask your butcher to cut from the center of the tenderloin.

Top sirloin. Also known as the Picanha cut that you’ll see at Brazilian steakhouses. Top sirloin is affordable, flavorful, and tender with a fat cap that just needs to be removed before dicing.

Flat iron. Flat iron is a somewhat newer cut that comes from the beef shoulder. It’s got nice marbling and flavor and is touted as the “second most” tender cut behind filet. If you use flat iron, make sure the butcher does not give you a piece with tendon or sinew running through it as it can be hard cutting around.

Whatever cut of steak you use for this steak tartare recipe, it will be delicious!

What to Serve with this Steak Tartare Recipe

In France, Steak Tartare is served as a main dish and and appetizer! It’s often served with a light salad made with arugula and french fries for a complete meal. Here are my favorite things to serve with steak tartare:

Salad. Enjoying steak tartare alongside a salad with some crunch is the best . It provides a nice flavor and texture contrast. Try either my Kale Caesar Salad or my Italian Chopped Salad.

Toasted bread . Toasted bread is one of my favorite ways to enjoy steak tartare! Try your hand at making sourdough from scratch, slice it thin, and toast with olive oil in the oven. So good!

French fries. The crispy potato and salt really pairs so perfectly with this steak tartare recipe. For that matter, you can also serve this steak tartare recipe alongside thick cut kettle chips for an easy serving vessel.

Steak Tartare FAQs

Is it safe to make steak tartare at home.

Yes! It really is safe to make at home as long as you’re following common sense practices. Follow my tips in the blog post above (using the right cutting board, etc) and you can easily and safely make steak tartare at home.

Is it safe to eat raw beef and egg yolks?

As with all food, there is always a risk to food-borne illness. Make sure you’re using the freshest beef possible and that the eggs you use are quality and pasteurized.

Can I use supermarket steak for steak tartare?

Don’t use steak from a supermarket . Use a butcher, preferably one you know and trust. Tell your butcher you intend to eat it raw. Have them cut it fresh for you and eat it the same day.

Can I store leftover steak tartare?

Unfortunately, no. Steak tartare must be eaten all in one go so only prepare as much as you know you will eat.

Can I make steak tartare in advance?

Do not prepare steak tartare more than 2 hours in advance.

We love this  Steak Tartare recipe as part of our holiday traditions and I hope you’ll give it a try too. It’s one of our favorite recipes, and I know you will love it just as much as we do! If you do give it a try, be sure to let me know!  Leave a comment with a star rating below . You can also  snap a photo & tag  @JENNYGOYCOCHEA  on  Instagram. I LOVE hearing about & seeing your SMF creations!

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Cranberry baked brie potato and onion pierogies fried coconut shrimp smoked salmon dip.

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Ingredients

• 8 oz beef filet mignon (tenderloin)
• 1 tablespoon dijon mustard
• 1 egg yolk
• 2 teaspoons freshly squeezed lemon juice
• 3 dashes Worcestershire sauce
• 2 tablespoons olive oil
• 3 tablespoons shallot, very finely minced
• 1 1/2 tablespoons minced cornichons
• 1 tablespoon minced capers
• 1 tablespoon minced fresh chives
• 1/2 tablespoon finely minced parsley
• kosher salt
• freshly cracked pepper
• fried onions, for topping
• lemon zest, for topping

Instructions

• Dice the beef . Pat your beef dry with paper towels and place the beef on a plate. Transfer the plate to the freezer for 10 minutes. Finely dice the beef into 1/4" dice. Refrigerate while you prepare the rest of the ingredients.
• Mix the tartare. Mix the diced beef, chopped shallots/cornichons/capers, sauce, and chopped herbs. Season to taste with salt and pepper.
• Serve. Use a ring mold to mold the steak tartare on a plate and top with crispy onions, lemon zest, and more herbs. Serve with toasty sourdough bread.

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Steak Tartare With Fries Is A Classic French Combo

People love eating steak with fries , and the same is true for steak tartare. Love it or hate it, this popular French appetizer is considered a delicacy because of its high-quality meat, which is best when it's made from grass-fed beef. Bistro chefs will mince the tenderloin by hand before mixing it with onions, Worcestershire sauce, capers, and parsley, but it can sometimes include anchovies, Tabasco sauce, or a mustard-based dressing as well. To the horror of some and the pure delight of others, steak tartare is served raw, usually topped with a raw egg with a side of gherkins or a pile of french fries. Spreading it on a baguette or some crunchy toast is another common way to eat it, but it's usually the humble french fry that accompanies it, turning it into a more filling meal.

If you've never had it before, you might be thinking, " Is steak tartare safe to eat? " While there is always some level of risk involved when consuming raw foods, restaurants that serve it strive to keep their cooking environment sanitary and ensure their beef is sourced properly. For those who can get past the texture and can enjoy steak tartare for the succulent, spice-infused morsel that it is, you don't have to go to a fancy bistro in order to do so. It's possible to make steak tartare at home if you take the necessary food safety precautions, so long as you prep the fries a night or two in advance.

Read more: 12 Steakhouse Secrets You Can Use At Home

Don't Skip Any Steps When Making Homemade Steak Tartare And Fries

Making steak tartare at home may seem like a daunting endeavor, especially if you don't know where to start. One thing's for sure -- you should never use ground beef in your steak tartare. It's best to snag the freshest tenderloin from a meat market or local butcher, but some who can afford to drop more cash on this culinary feat will choose Wagyu beef for being highly marbled and lean. Your goal should be to eat the meat the same day you purchase it, and you can briefly freeze it for around an hour to make mincing your tenderloin a breeze. Make sure your knife is as sharp as it can be before slicing the beef (against the grain) into thin strips, then dice it up and mix it with the rest of the ingredients to form thick patties. You can also choose to quickly sear each side for 10 seconds, a French cooking technique known as aller-retour.

If your goal is to turn your kitchen into a French bistro, pairing your steak tartare with classic fries is a must. You can prep them a couple days in advance, soaking the sliced potatoes overnight in cool water and frying small batches in peanut oil. Refrigerate and fry them a second time to elevate them to restaurant-style quality, or use an air fryer french fry recipe for a less oily approach. For some added flavor, sprinkle your whole plate with shredded or Gruyere cheese, and enjoy your adventurous meal.

Read the original article on Mashed .

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