Steak tartare (also known as beef tartare) is a classic French dish consisting of minced raw beef– yes, I said raw– mixed with an array of salty, sweet, and briny flavors to create a rich, flavorful, and silky-textured delicacy. Never tried raw beef before? There’s no time like the present to expand your culinary horizons! Shallots, pickles, capers, anchovies, mustard, ketchup, Worcestershire sauce, and spices create a symphony of tastes. This simple and delicious dish is simple to make in just 30 minutes. It tastes just like the one from my favorite French restaurant!
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The thought of handling raw beef sounds so intimidating, but I promise it’s not so bad. Steak tartare is eaten and enjoyed all around the world, and with proper safe food handling techniques, you, too, can make it right at home! I love making this dish to impress dinner party guests!
What’s in This Steak Tartare Recipe?
- Steak: A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
- Shallot: Adds a mild sweet flavor.
- Pickles: Add a briny flavor.
- Capers: Add a floral olive-like flavor.
- Anchovies: Add a kick of umami flavor.
- Egg: Raw egg yolks help bind the beef together.
- Mustard: Dijon mustard gives this dish a spicy kick.
- Ketchup: Enhances the umami flavor and adds a balancing acidity and sweetness.
- Worcestershire Sauce: Further enhances the umami flavor of the meat.
- Spices: Salt, pepper, ground paprika, and ground cayenne pepper bring out the natural flavor of the meat and add a touch of spice.
Tips for Success
- Practice safe food handling!
- Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
- Keep the meat refrigerated at all times.
- Use gloves and properly wash your hands.
- To make the steak easier to cut, place it in the freezer for about 20 minutes.
- As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
Serving Suggestions
Steak tartare is typically served with toasted bread, crostini, or crackers. It can also be accompanied by a side salad (we love this spinach berry salad), fresh greens, or pickles for added texture and flavor contrast.
Steak Tartare Recipe
Ingredients
- 1 pound raw steak
- 1 shallot
- 1-2 pickles
- 1 tablespoon capers
- 2 anchovies
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika plus more, for serving
- ⅛ teaspoon ground cayenne pepper
For Serving
- 4 large egg yolks
- Chopped fresh parsley optional
- Olive oil optional, for drizzling
Instructions
- Wash your hands, work surface, and utensils well before beginning (see note).
- Trim away any visible fat or connective tissue from the steaks.1 pound raw steak
- Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
- Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
- In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
- There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
- If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.4 large egg yolks
- Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil.Chopped fresh parsley, Olive oil
- Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.
Becky’s Tips
- Note: Steak tartare is a raw dish, so it’s crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
- Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination.
- Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Steak Tartare Step by Step
Trim the Steak: Wash your hands, work surface, and utensils well before beginning. Trim away any visible fat or connective tissue from 1 pound of raw steak.
Chop the Steak: Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
Mince the Veg: Finely mince 1 shallot, 1-2 pickles, 1 tablespoon of capers, and 2 anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
Mix the Tartare: In a mixing bowl, combine the finely chopped beef with 2 large egg yolks, 1 teaspoon of Dijon mustard, 2 tablespoons of ketchup, 2 tablespoons of Worcestershire sauce, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, ¼ teaspoon of ground paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
Shape the Tartare: There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
Make a Well: If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.
Serve the Tartare: Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.
Steak tartare is traditionally made with high-quality, fresh beef, which is considered safe to consume when handled and stored correctly. However, there is always a slight risk associated with consuming raw meat. It’s essential to use fresh meat from a trusted source, maintain proper food safety practices, and be aware of any health advisories in your area regarding the consumption of raw or undercooked meat. Never use pre-ground meat!
Raw egg yolks are a traditional component of this recipe and contribute to its rich and creamy texture. However, if you have concerns about consuming raw eggs, you can omit them or use pasteurized eggs, which have been heat-treated to reduce the risk of foodborne illness.
