Steak Tartare
Classic steak tartare (French beef tartare), prepared in the style of French bistros.
Ingredients
- 300 g beef tenderloin or other tender, lean beef; about 10½ oz
- 10 g Dijon mustard 2 tsp
- 15 g capers about ½ oz
- 20 g pickles about ¾ oz pickles; 1 medium
- 2 egg yolks
- 1 tbsp fresh parsley chopped; about 15 ml
- 1 tbsp cooking oil neutral-flavored; 15 ml
- 20 g shallot or onion; about ¾ oz; about half a shallot or a quarter of an onion
- 1½ tsp Worcestershire sauce 7.5 ml
- 4 drops Tabasco
- 2 g salt about ⅓ tsp; to taste
- Black pepper to taste
Instructions
- To make steak tartare, first peel and finely chop the shallot. Chop the capers, pickle, and parsley too.
- Remove all membranes, sinew, and fatty parts from the beef. Cut it into cubes about 3–5 mm (⅛–3⁄16 inch) across. First, cut the beef into thin slices, as even in thickness as possible. Stack the slices, then cut them into thin strips. Finally, cut across the strips to make small cubes.
- In a bowl, mix the Dijon mustard and egg yolks.
- Add the oil and mix until uniform. You don’t need to make a mayonnaise-like emulsion; it’s enough for the oil to be evenly mixed with the egg yolks and mustard.
- Season with the Worcestershire sauce and Tabasco.
- Add the chopped shallot, capers, pickle, and parsley.
- Finally, add the cubed beef, season with salt and pepper, and fold together gently. You don’t need to beat the mixture: work with it only until the seasoning mixture coats each cube of beef evenly.
- Serve immediately. Shape it into a compact, round mound, preferably with a ring mold, but don’t press it down too much. Serve with fries, a fresh salad, and, if you like, toast.
Notes
The quantities in this recipe make a main course for two people. As an appetizer, they are enough for 3–4 people.
Food safety note: Steak tartare contains raw beef and raw egg yolks, so eating it carries a food safety risk. Use only exceptionally fresh beef from a trusted source, keep the ingredients refrigerated throughout, and work with clean, separate utensils. If possible, choose pasteurized eggs or egg products for the yolks. This dish is not recommended for pregnant people, young children, older adults, or people with weakened immune systems.
These precautions reduce the risk but do not eliminate it entirely.
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