Disclaimer: Be sure to use fresh high-quality beef and serve this dish immediately. Do not make it ahead. It is advised that pregnant women should not eat raw meat. Learn more about food safety from foodsafety.gov.
What is Steak Tartare?
Steak Tartare, also known as Beef Tartare, is a lovely dish that’s made with chopped high-quality meat and served raw. The uncooked beef is mixed with eggs and seasonings and enjoyed either at room temperature or slightly chilled. Most people think of tartare as a standard French recipe, yet it was actually brought to France by Russian and Eastern Europeans. Another misconception is that Beef Tartare is something that people only eat at high-end bistros. They don’t realize it is easy to make at home and is no less safe to consume!
The Best Beef Tartare Recipe
Our classic European-style Steak Tartare recipe is made with good-quality beef filets, shallots, capers, and egg yolk to create a silky texture. The egg helps to hold the chopped beef and other ingredients altogether. We also include a generous dollop of spicy whole-grain mustard for a bit of bold and tangy flavor. This no-cook dish is ready in only 20 minutes. It is basically all simple prep work, and then everything is mixed together. That’s it! Homemade authentic Beef Tartare is perfect for serving as an appetizer or enjoying a light summer dinner. Pair with your choice of healthy and/or hearty side dishes for a deeply flavorful and fun meal!
Ingredients You Need
As fancy and exciting as Steak Tartare may seem, it’s made with a handful of simple, wholesome ingredients. To prepare this French-inspired recipe you need:
Beef filets – use high-quality meat, preferably from the butcher counter Shallots – minced (or sweet onion) Capers – minced (or minced cornichons) Egg yolk – save the white in an airtight container in the fridge for up to 3 days to cook with Spicy whole grain mustard – or a 50/50 combo of whole grain mustard and Dijon mustard Fresh parsley – chopped Olive oil – or other preferred neutral-tasting oil Lemon – zested and juiced Seasonings – salt and pepper
How to Make the Best Steak Tartare
First, make sure that your steak is nice and cold. You can even put the meat (sealed properly) in the freezer for a few minutes to get chilled. Then, trim the excess fat chunks off of the steaks and finely chop the filets with a sharp knife into ¼ inch pieces. Pro Tip: To get just the right minced beef, start by cutting the steaks into fine strips. Cut the thin strips into halves or thirds. Then cut the steak ribbons crosswise. Here’s a photo of how the steak should look: Now mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, lemon juice, and spicy mustard. Stir to combine. Next, set out a large mixing bowl. Add the chopped steak, minced shallots and capers, egg yolk/mustard/lemon mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Taste, then add additional salt, pepper, or lemon juice if desired. Mix well. BUT BE GENTLE. You just want to incorporate the ingredients, not mush them together. Serve the Steak Tartare immediately. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. For traditional plating, press the Beef Tartare into a ramekin or a small bowl, and then carefully flip it out onto small serving plates in the shape of a disk. Garnish the tartare with extra parsley and/or capers, if you like. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.
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Check the printable recipe card for the nutrition information including calories, protein, fat, cholesterol, and sodium percentages. Share This Recipe With Friends!
