If you are craving a dish that perfectly balances freshness, zest, and that melt-in-your-mouth richness, then this Classic Steak Tartare (Beef Tartare) Recipe is going to become a new favorite in your culinary repertoire. This delicate preparation of raw beef combined with piquant capers, tangy cornichons, and the sharpness of dijon mustard delivers an unforgettable flavor explosion. Each ingredient shines through, making it an elegant yet simple way to enjoy high-quality steak in a way that feels both timeless and indulgent.

Ingredients You’ll Need

A white plate holds a raw red piece of beef with white marbling on top, placed on a white marbled surface. Surrounding it are six small white bowls: one with green chopped herbs at the top center, one with small green capers at the top right, one with a light brown mustard dollop on a dark brown sauce at middle right, one with pink chopped shallots at the bottom right, one with small green pickle pieces at the bottom left, and one with white salt at the center. All bowls have a textured, speckled finish. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to pulling off this Classic Steak Tartare (Beef Tartare) Recipe flawlessly. The list is simple but essential, with every component contributing vibrant flavor, interesting texture, or beautiful color that turns this dish from ordinary to extraordinary.

8 ounces top round steak: finely chopped for a tender, lean base but sirloin works wonderfully too for a slightly richer texture.
2 tablespoons capers: drained and finely chopped to add a salty, briny pop that wakes up the palate.
2 tablespoons cornichons: finely chopped or small dill pickles, never sweet, for a crisp and tangy crunch.
2 tablespoons shallots: finely chopped to bring a mild onion flavor without overpowering the beef.
2 tablespoons parsley: finely chopped for a burst of fresh herbal brightness and color.
2 tablespoons Worcestershire sauce: for that umami depth that rounds out the flavors beautifully.
1 ½ tablespoons dijon mustard: sharp and creamy, it ties everything together with a gentle kick.
½ teaspoon kosher salt: adjusts seasoning perfectly to enhance all the ingredients’ natural tastes.
2 fresh egg yolks: rich and silky, helping to bind the tartare just enough without overwhelming the texture.
To serve: baguette thinly sliced and toasted, extra cornichons or pickled veggies, and mustard for an authentic accompaniment.

How to Make Classic Steak Tartare (Beef Tartare) Recipe

Step 1: Prepare the Beef

Start with the freshest top round or sirloin steak you can find because the quality of the beef is the star of this recipe. Trim any excess fat, then finely chop the meat by hand rather than using a food processor to maintain ideal texture—this method keeps the beef tender but slightly coarse, allowing every bite to be enjoyably meaty.

Step 2: Mix in the Flavorful Add-ins

In a medium bowl, combine the finely chopped capers, cornichons, shallots, and parsley. Each of these ingredients plays a vital role, delivering a harmonious balance of acidity, crunch, and freshness that offsets the creamy, rich beef perfectly.

Step 3: Season and Bind

Add the Worcestershire sauce, dijon mustard, and kosher salt to the bowl with the beef and vegetable mixture. Gently stir everything together so the flavors meld without breaking down the beef’s texture. Season thoughtfully; you want the seasoning to enhance but never overpower.

Step 4: Incorporate the Egg Yolks

Finally, add the fresh egg yolks last, folding them gently into the mix. Their velvety consistency acts as a natural binder, giving the tartare a luxurious finish that coats each morsel and ties all the elements into a beautifully unified dish.

How to Serve Classic Steak Tartare (Beef Tartare) Recipe

A white bowl with a light brown rim holds a colorful mix of finely chopped pink and green ingredients, appearing moist and textured with small bits spread evenly throughout. There is a silver spoon inside the bowl, resting on the right side, partially submerged in the mixture. The bowl sits on a white marbled surface with soft gray veins. The mix looks fresh and vibrant, suggesting a lively blend of flavors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Presentation elevates the experience, so garnish your tartare with a sprinkle of extra chopped parsley and a few whole capers for color contrast. A tiny drizzle of good olive oil on top adds a subtle shine and smooth mouthfeel that makes the dish irresistibly inviting.

Side Dishes

This tartare pairs wonderfully with simple toasted baguette slices that provide the perfect crunch. A serving of extra cornichons or your favorite pickled vegetables adds an extra tangy snap that cuts through the richness and keeps the palate excited bite after bite.

Creative Ways to Present

Try molding your Classic Steak Tartare (Beef Tartare) Recipe into a neat cylindrical shape using a ring mold for a classy restaurant-style presentation. Alternatively, serve it on individual endive leaves for a refreshing, handheld appetizer that makes entertaining effortless and elegant.

Make Ahead and Storage

Storing Leftovers

As tempting as it is to devour the entire dish at once, if you have leftovers, cover tightly with plastic wrap and refrigerate. It’s best to consume within 24 hours to enjoy the freshest flavors and safest experience since the beef is raw.

Freezing

Freezing steak tartare is not recommended due to the raw nature and texture of the dish. Freezing and thawing can compromise the integrity of the beef and the freshness of the ingredients, so it’s best to make this recipe fresh each time.

Reheating

Reheating is not applicable for this recipe since it’s enjoyed raw. Instead, consume it chilled or at room temperature for the perfect balance of flavor and texture.

FAQs

Can I use a food processor to chop the beef?

While you can, hand-chopping is preferred because it preserves the beef’s texture, giving you that perfect tender yet slightly chunky bite that makes steak tartare so delightful.

Is it safe to eat raw beef in this recipe?

Yes, as long as you use fresh, high-quality beef from a trusted source and prepare it properly, enjoying steak tartare is safe. Always handle raw meat with care and consume promptly after preparation.

Can I substitute the egg yolk?

The egg yolk adds richness and helps bind the mixture but if you prefer not to use it, you can omit it or replace it with a small amount of mayonnaise for a similar texture, though the flavor will differ slightly.

What kind of mustard works best in this recipe?

Dijon mustard is classic here because of its sharpness and smooth creaminess. Avoid overly spicy or grainy mustards that might overpower the delicate balance of flavors.

How can I make this recipe more mild for picky eaters?

You can reduce the amount of Worcestershire sauce and mustard slightly and omit the capers if the brininess feels too strong. Adding a touch of olive oil can also mellow the dish without compromising on taste.

Final Thoughts

Diving into this Classic Steak Tartare (Beef Tartare) Recipe is like inviting a little luxury into your kitchen with every bite. It’s a dish that celebrates pure, fresh ingredients and makes raw beef shine in a sensational way. Whether you’re looking to impress at your next dinner party or treat yourself to something special, this recipe is sure to delight your taste buds and leave you craving more. Give it a try—you’re going to love it!

Classic Steak Tartare (Beef Tartare) Recipe