Steak Tartare
On April 19, 2024 (Updated September 24, 2024)
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Savor the indulgent, melt-in-your-mouth richness of my Steak Tartare . This bold classic elevates your steak game, and bonus, there’s no cooking involved.
Steak Tartare
There’s something uniquely enjoyable about steak tartare. The velvety smoothness of finely chopped raw beef, the brightness from the lemon and capers, and the subtle crunch of shallots and pickles, all come together in a bold, flavorful bite. You may think this is a dish reserved for country clubs and fancy restaurants, but it’s actually super easy to recreate this classic at home following my easy, step-by-step recipe.
Make sure you’ve got a sharp knife on hand and a way to keep your steak cool as you work, and let’s get bourgeois.
What is steak tartare?
Steak tartare is a classic dish that highlights the pure, untouched flavor of high-quality beef. This traditional French delicacy is typically made with finely chopped (or minced) raw, top quality steak, then mixed with ingredients such as shallots, capers, mustard, and egg yolk. These ingredients enhance and add to the flavor of your beef, and act as a binder. The result is an indulgent, melt-in-your-mouth steak that’s bursting with fresh, vibrant flavor.
Is steak tartare safe?
Not only is steak tartare safe to eat when handled and prepared correctly, it’s totally delicious. It’s important to remember food safety is top priority when preparing and consuming raw beef like steak tartare. Always choose the highest quality, freshest beef from your local butcher. If you get your filets from the grocery store, then be sure to go to the meat counter over the prepackaged cuts in the freezer. Ensure you keep your meat cold during the entire process, and consume immediately.
Best Beef to Use
In addition to safety, selecting the right cut of beef is super important because there’s no cooking to cover up anything with steak tartare. You can use various cuts, but I only use filet mignon for tartare. Not only is it the most tender, but it’s also traditional. Look for the freshest, highest grade of beef you can find. This dish is a delicacy, and it’s not the time to skimp with discount meat. Remember, since the beef is served raw, its flavor and texture will be the star of the dish, so choose wisely.
Ingredients for Tartare
Making your own steak tartare at home is easier than you might think. With just a handful of simple, flavorful ingredients, you can create a dish that rivals even the fanciest restaurant. Here’s what you’ll need:
- 1 pound beef filet
- 1/4 cup minced shallots
- 2 Tablespoons minced capers
- 2 Tablespoons minced dill pickles
- 2 Tablespoons coarse ground mustard
- 1 large egg yolk
- 1 Tablespoon flat leaf Italian parsley
- 1 Tablespoon extra virgin olive oil
- 1 lemon for zest and juice
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Tips for the Best Tartare
If you simply follow the recipe, then you’re going to turn out rich, smooth steak tartare even the pickiest eaters can enjoy. Now, if you want to really amp up your tartare, then check out these awesome tips:
- Cold tools. You want to keep your beef cold, and the best way to do that is working with cold tools. Chill your bowl, knife, and even the plate you’ll serve the tartare on if you want the best texture and flavor.
- Hand quality. While it’s tempting to use a food processor, chopping your beef by hand with a sharp knife gives you more control over the texture and ensures it doesn’t become pasty.
- Be gentle. You don’t want to overwork the mixture: Gently fold the ingredients together until just combined to maintain the beef’s delicate texture.
How to Make Steak Tartare
Now that you’ve gathered your ingredients and brushed up on your tartare tips, it’s time to dive into the process of making this delicious and classic dish:
- Chop steak. Using a sharp knife, finely chop your filet mignon into a thin, uniform texture. The more finely you slice your beef, the smoother your tartare will turn out. When you have a nice, even texture and rich, red color, then you’re ready to go on to the next step.
- Combine mix. In a separate bowl, mix your minced shallots, capers, dill pickles, mustard, egg yolk, parsley, olive oil, lemon zest and juice, and Worcestershire sauce until well combined. As you blend then ingredients together, they should start to become fragrant.
- Add beef. Add your chopped beef to the flavorful mixture and gently fold by hand until just incorporated. The finely chopped beef is a delicacy, and the less you handle it the better. Once you’ve got a consistency you’re happy with, salt and pepper to taste.
- Form tartare. Add tartare onto a chilled plate, shaping it into an appealing mound. If desired, make a small indentation in the center of each portion and carefully place an egg yolk, adding a richness that complements the savory flavor of the beef and bright, briny flavors of the other ingredients.
- Enjoy immediately. Serve your steak tartare immediately with toasted rounds, crackers, or baguette slices. Savor and enjoy every bite, because this isn’t a dish you want to save for the next day.
More Delicious Beef Recipes
If you love this steak tartare, then odds are you probably enjoy exploring more adventurous beef dishes. Here are a few of my favorite, most mouthwatering beef recipes for you to try out next:
Steak Tartare Recipe
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Steak Tartare
Ingredients
- 1 pound beef filet
- 1/4 cup shallots finely minced
- 2 Tablespoons capers minced
- 2 Tablespoons dill pickles minced
- 2 Tablespoons course ground mustard with horseradish if possible
- 1 large egg yolk
- 1 Tablespoon flat leaf Italian parsley
- 1 Tablespoon extra virgin olive oil
- 1 lemon zest and juice
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 large egg yolk for topping
Instructions
- Chop steak. Finely chop the beef filet with a sharp knife, then set aside in a chilled bowl.1 pound beef filet
- Combine mix. n a separate bowl, mix together the minced shallots, capers, dill pickles, mustard, egg yolk, parsley, olive oil, lemon zest and juice, and Worcestershire sauce until well combined.1/4 cup shallots, 2 Tablespoons capers, 2 Tablespoons dill pickles, 2 Tablespoons course ground mustard, 1 large egg yolk, 1 Tablespoon flat leaf Italian parsley, 1 Tablespoon extra virgin olive oil, 1 lemon, 1 teaspoon Worcestershire sauce
- Add beef. Add the beef to the bowl with your mixture and gently fold everything together until just incorporated. Season with salt and pepper to taste.salt and pepper
- Form tartare. Add tartare onto chilled plate, shaping it into a neat mound. Make a small indentation in the center of each portion and carefully place an egg yolk, if desired.1 large egg yolk
- Enjoy immediately. Serve the steak tartare immediately with thin slices of baguette or your favorite crackers, and enjoy every rich bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
