Go Back
–+ servings
Print
A hand holding a piece of crunchy baguette and pressing it on the eg yolk on stop of the steak tartare to break through and eat

Steak Tartare

Steak Tartare is a French delicacy that's so easy and inexpensive to make at home, yet so divine and gourmet to eat. This tartare recipe along with our viral Tuna Tartare are on the top of our appetizers list. We love a good beef tartare so we flavor it  with capers, onions, cornichons, mustard and more!

Course Appetizer
Cuisine French
Keyword beef tartare, steak tartare, tartare, tartare beef, tartare recipes, tartare steak
Prep Time 10 minutes
Servings 6
Calories 220 kcal
Author Mahy

Ingredients

Steak

  • 1 tenderloin steak fresh

Tartare spices and add-ons

  • 2 teaspoons capers minced
  • 1/2 onion finely diced
  • 2 Tablespoons cornichons minced
  • 2 tabelspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grainy mustard
  • 2 Teaspoons parsley minced
  • 1 Tablespoons thyme and oregano leaves minced
  • Salt and pepper to taste

To Serve

  • 1 egg yolk
  • 2 cups greens
  • 1/2 baguette sliced and toasted
  • 1 cup tomatoes
  • 1/2 cup cornichons
  • 1 avocado thinly sliced
  • 1 cup olives

Instructions

  1. Start with the beef. Use a sharp knife and cut the beef into strips. Then cut the strips into small pieces. You want it to look like a coarse mince, but it doesn't have to be perfect. I've had steak tartare made with minced beef before, and I definitely prefer the coarse texture more.
    finely chopped, almost like coarse ground looking beef on the cutting board showing the correct texture
  2. The beef should look like the texture above. And one steak makes a great appetizer plate for 4-6 people easily.
  3. Now add in all the seasonings and ingredients like onions, cornichons, mustard, sauce, herbs and capers. These are best finely chopped to a size smaller than the beef, so the meat can shine.
    The steak tartare ingredients all added into the beef mixture including onions, capers, mustard, Worcestershire sauce, herbs, salt and pepper
  4. Mix them all together really well.
    Beef mixed with the ingredients in a shallow plate
  5. We use a 3 inch round mold as you can see above. You can find this online and at almost all kitchen stores, they come in different sizes. This is the exact same way we LOVE to serve our Salmon Tartare and Tuna Tartare recipes.
    A hand holding a 3 inch round mold to use for shaping the steak tartare
  6. To ensure the tartare comes out neat and sleek, our tip is to brush or spray the inside of the mold with some oil.
  7. Then stack in the steak tartare mixture pressing it firmly to hold on to the round shape.
    Spooning in the steak tartare mixture into the round mold and pressing the mixture well to hold the round shape
  8. Carefully lift the mold and you're left with a beautiful round of steak tartare recipe.
    A hand gently lifting the mold showing the beef tartare so beautifully stacked and round
  9. Right before serving, make a small dent on the top in the center and place the egg yolk over it.
    The steak tartare now topped with the egg yolk in the center
  10. Have some crusty toasted baguette, greens, olives, tomatoes and more cornichons on the side.
  11. Finish the recipe with a drizzle of olive oil, coarse black pepper on top and some minced chives.
    A hand holding a piece of crunchy baguette and pressing it on the eg yolk on stop of the steak tartare to break through and eat
  12. And you're all set to DIG IN!!

Recipe Video

Recipe Notes

Steak Tartare Recipe Tips

  1. As with all tartare recipes and carpaccio recipes, you need to make sure you are buying the freshest meat possible. Make sure you let your butcher know that you're making a tartare or carpaccio when buying the meat.
  2. This is a cold appetizer, so it's best to not to let the meat or add-ons stay at room temperature for too long. Serving the beef tartare cold adds an extra layer of freshness to it.
  3. Use a super sharp knife to cut fine the meat, or you can coarsely grind it using a machine. Alternatively, you can have your butcher chop it for you.
  4. When choosing the add-ons, make sure to use your favorites. The ones we showcased today are basically the classic French steak tartare ingredients, however you can customize it to your taste.
  5. While you can pile the beef tartar into the round shape, we love using a 3 inch round mold. You'll find this readily available online and at many kitchen stores. 
  6. To ensure the tartare holds a beautiful shape, make sure to spray the inside of the mold with some oil. 
  7. The beef tartare is BEST served fresh and cold. When left for too long, the mixture may start to turn brown, which isn't as appealing but it's safe to eat.
  8. Leftovers are NOT favored here. Unlike many of my recipes, this is one that needs to be enjoyed the day of. The meat will loose the freshness, so it's best to finish it right away.

Make Ahead:

To make the beef tartare ahead of time, you can prepare the mixture of ingredients add-ons and seasoning separately up to 1 day ahead. The meat has to be fresh and day of. 

What cut of Steak is best for Steak tartare?

While we love using a beef tenderloin, there are so many tasty cuts to consider: NY Strip Steak, sirloin or Ribeye Steak.

Wagyu Beef Tartare

While its not a classic Japanese dish, however making the delicacy of a recipe using premium wagyu beef can only make it better! It's extremely pricey however, and you'll need to make sure of the freshness of your beef before making it. 

Nutrition Facts
Steak Tartare
Amount Per Serving
Calories 220 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 57mg19%
Sodium 775mg34%
Potassium 441mg13%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 3g3%
Protein 12g24%
Vitamin A 579IU12%
Vitamin C 11mg13%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.