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Classic Steak Tartare (Beef Tartare) Recipe

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4.1 from 59 reviews

Classic Steak Tartare is a traditional French dish of finely chopped raw beef seasoned with capers, cornichons, shallots, parsley, Worcestershire sauce, and Dijon mustard, served with fresh egg yolks. This elegant and flavorful appetizer is perfect for those who appreciate the delicate taste and texture of high-quality raw beef paired with tangy and savory accents.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 8 ounces top round steak, finely chopped or sirloin steak
  • 2 tablespoons capers, drained and finely chopped
  • 2 tablespoons cornichons or small dill pickles, finely chopped (not sweet)
  • 2 tablespoons shallots, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon kosher salt, or more to taste
  • 2 fresh egg yolks

To Serve Alongside

  • Baguette, thinly sliced and toasted
  • Cornichons or pickled vegetables
  • Mustard

Instructions

  1. Prepare the Steak: Select a high-quality top round or sirloin steak and finely chop it by hand with a sharp knife. Avoid grinding meat to maintain a proper texture. Place the chopped beef in a mixing bowl.
  2. Mix Flavorings: Finely chop the capers, cornichons, shallots, and parsley. Add these to the bowl with the beef, combining all ingredients evenly to distribute flavors.
  3. Season and Combine: Add Worcestershire sauce, Dijon mustard, and kosher salt to the beef mixture. Gently mix these ingredients until everything is well blended but not mushy. Adjust salt if necessary to suit your taste.
  4. Prepare Egg Yolks: Carefully separate the two egg yolks from the whites, ensuring they remain whole. These yolks will be served raw atop the steak tartare to add richness and bind the mixture slightly as eaten.
  5. Serve the Tartare: Divide the beef mixture onto individual plates or mold them neatly using a ring mold if desired. Place one fresh egg yolk on top of each serving. Accompany with thinly sliced toasted baguette, extra cornichons or pickled veggies, and mustard on the side for guests to garnish as they prefer.

Notes

  • Use only sushi-grade or very fresh beef to minimize health risks associated with raw meat consumption.
  • Chop the beef finely for proper texture but avoid processing in a blender or food processor.
  • Egg yolks should be fresh and from a trusted source since they are consumed raw.
  • Serve immediately after preparation to preserve freshness and safety.
  • Adjust seasoning to taste; Worcestershire sauce and mustard add salty and tangy notes, but salt can be varied.
  • Optional garnishes may include a little lemon juice, hot sauce, or finely chopped shallots for extra layers of flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: French

Find it online: https://allyumcooks.com/classic-steak-tartare-beef-tartare-recipe/