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!
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
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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.
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The beef should look like the texture above. And one steak makes a great appetizer plate for 4-6 people easily.
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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.
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Mix them all together really well.
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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.
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To ensure the tartare comes out neat and sleek, our tip is to brush or spray the inside of the mold with some oil.
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Then stack in the steak tartare mixture pressing it firmly to hold on to the round shape.
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Carefully lift the mold and you're left with a beautiful round of steak tartare recipe.
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Right before serving, make a small dent on the top in the center and place the egg yolk over it.
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Have some crusty toasted baguette, greens, olives, tomatoes and more cornichons on the side.
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Finish the recipe with a drizzle of olive oil, coarse black pepper on top and some minced chives.
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And you're all set to DIG IN!!
Recipe Video
Recipe Notes
Steak Tartare Recipe Tips
- 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.
- 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. Keep everything in the fridge until ready to use. Serving the beef tartare cold adds an extra layer of freshness to it.
- 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.
- 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.
- 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.
- To ensure the tartare holds a beautiful shape, make sure to spray the inside of the mold with some oil.
- 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.
- 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.
Variations & Serving Ideas
- Classic French: Dijon, capers, shallot, parsley, raw egg yolk, and lemon. Serve with baguettes or french bread like Fougasse.
- Asian: Add sesame oil, soy sauce, Chili Oil Recipe, scallion, and toasted sesame. Serve with rice crackers.
- Moroccan: Add Harissa Vinaigrette, olives, onions, mint, parsley, Dijon mustard, olive oil and Harissa Aioli.
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.
What is steak tartare?
Steak tartare is raw, finely chopped quality beef (usually tenderloin) that is perfectly seasoned. Seasoning includes shallot, capers and cornichons, mustard, and often served with an egg yolk. It’s a classic French-style appetizer.
Is steak tartare safe to eat?
Not for everyone. It can be safe when made with very fresh beef and careful handling, but raw meat carries risk. Avoid serving it to pregnant women, infants, older adults, or immunocompromised people.
What cut of beef is best for steak tartare?
Tenderloin or filet mignon is classic for its tenderness.
How do you chop beef for tartare?
Use a sharp knife and slice into thin strips and dice finely. Avoid using food processors, hand-chopping gives the best texture.
Can you make steak tartare ahead of time?
As with all raw meats and seafood, you can pre-slice the beef and keep it chilled, but dress and plate just before serving. Once mixed with the seasoning and dressing, the texture and freshness changes rapidly.
What should steak tartare taste like?
It should taste fresh and beefy. You really need to taste fresh meat with a bright lemony, savory note from the mustard and Worcestershire with notes of shallots and herbs.
What to serve with steak tartare?
Toasted baguettes make the classic French serving. We have tried with our homemade Fougasse and Easy No Knead Bread which were both great. For a crisp option, try our Pita Chips or Homemade Potato Chips.
How long is steak tartare safe in the fridge?
Dressed tartare should be eaten immediately. However, if you have meat that is undressed, always store it in the fridge and use it within 24 hours.