Steak Tartare is a classic dish of finely chopped high-quality raw beef, seasoned with onions, capers, and other flavors. Served typically with a raw egg yolk on top, it is a delightful dish for meat lovers.
This is a dish made from finely chopped or minced raw beef, usually seasoned with onions, capers, mustard, Worcestershire sauce, and herbs. It’s often served with a raw egg yolk on top and toast or crackers on the side.
When prepared with high-quality, fresh beef and handled properly, raw steak is generally safe to eat. It’s important to use meat from a trusted butcher and follow strict hygiene practices to reduce any risk of foodborne illness.
Lean, tender cuts such as beef tenderloin (filet mignon) or top sirloin are ideal. These cuts are low in fat and connective tissue, making them easy to finely chop and pleasant in texture.
It’s best to prepare and serve fresh. You can chop the meat and prepare the condiments in advance, but combine and season everything right before serving to preserve texture and freshness.
Common accompaniments include toasted bread, baguette slices, fries (French bistro-style), or crackers. A simple green salad or pickled vegetables also pair well.
No. While both dishes use raw beef, carpaccio consists of thinly sliced raw beef, typically served with olive oil, lemon, and shaved cheese, whereas tartare is minced or finely chopped and seasoned.
Yes. Variations include tuna tartare, salmon tartare, and even lamb tartare, though traditional steak tartare uses beef.
Steak Tartare Tips:
🔪 1. Use High-Quality, Fresh Beef
Always choose the freshest, highest-quality beef you can find. Go for lean cuts like tenderloin or sirloin, and buy from a trusted butcher. Tell them you’re making tartare so they can recommend the best cut.
❄️ 2. Keep Everything Cold
Cold meat is easier to chop finely and keeps bacteria growth at bay. Chill your beef, cutting board, and knife beforehand. Also, serve the tartare chilled.
🔪 3. Hand-Chop the Steak Tartare Meat
Avoid grinding the beef—use a sharp knife to finely dice it. Hand-chopping gives better texture and prevents the meat from turning mushy or losing flavor.
🧂 4. Season Just Before Serving
Add salt, pepper, and other flavorings (like mustard, Worcestershire, or hot sauce) just before serving to preserve freshness and prevent the beef from releasing too much moisture.
🕒 5. Don’t Wait Too Long
This dish should be eaten immediately after preparation. It’s not a dish you want to let sit—freshness is everything.
Ingredients
- 150 grams beef tenderloin fresh and high-quality
- 1 egg yolk preferably organic
- 2 tablespoons capers finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 small shallot finely chopped
- to taste salt
- to taste black pepper freshly ground
Instructions
- Finely chop the beef tenderloin and place it in a mixing bowl.
- Add the chopped capers, shallot, Dijon mustard, Worcestershire sauce, and olive oil to the bowl.
- Season with salt and freshly ground black pepper to taste. Mix everything thoroughly.
- Shape the beef mixture into a patty on a serving plate.
- Make a small indentation in the top of the beef patty and carefully place the egg yolk in the center.
- Serve immediately with toast or crusty bread on the side.
Nutrition
