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FoodSteak Tartare • Another Delectable Tartare Recipe {Video} • Two Purple Figs

Steak Tartare • Another Delectable Tartare Recipe {Video} • Two Purple Figs

Steak Tartare is a French delicacy that’s so easy and inexpensive to make at home, yet so divine and gourmet to eat. This tartare recipe along with our viral Tuna Tartare are on the top of our appetizers list. We love a good beef tartare so we flavor it  with capers, onions, cornichons, mustard and more!

A hand holding a piece of crunchy baguette and pressing it on the eg yolk on stop of the steak tartare to break through and eatA hand holding a piece of crunchy baguette and pressing it on the eg yolk on stop of the steak tartare to break through and eat

 

This Steak tartare, often known as beef tartare, along with Beef Carpaccio would be on our to try list on every restaurant. Not only because we LOVE them, but it’s often an indicator when it comes to quality of meat at any restaurant.

As many of you know, I lived in Paris for nearly 5 years and have fond memories of the delicious food. Today’s beef tartare is definitely inspired by those years! We love a fresh piece of beef tenderloin for this recipe, but you can use a flavorful NY Strip Steak.

What is Steak Tartare?

Often called Tartare Steak is a French dish of raw beef, usually finely chopped or minced. The beef is flavored with herbs,  onions, capers, Worcestershire sauce among other seasonings and topped with a raw egg yolk.

It’s quite similar to the levantine Kibbeh Nayyeh or Turkish Cig Kofte, except the serving and spice profile are different. Many cultures eat raw beef and seafood, and it’s always recommended to check your source for such recipes.

final plate of steak tartare with an egg yolk on top surrounded by some greens, baguette, cornichons, tomatoes, olives and avocadosfinal plate of steak tartare with an egg yolk on top surrounded by some greens, baguette, cornichons, tomatoes, olives and avocados

Is it Safe to Eat Raw meat?

Similar to the Beef Carpaccio, you need to make sure you buy high quality and fresh beef. Make sure you have a good butcher who sources fresh and quality beef for you. Likewise a good fish monger is a MUST for all our amazing raw seafood recipes–you don’t wanna miss them.

Tuna Tartare , Tuna Carpaccio and of course Tuna Ceviche are top tuna recipes. Salmon Tartare is a delectable treat to make. Sushi BurritoPoke BowlSushi Bowl are sushi recipes that involve raw seafood. 

Children, pregnant or nursing mothers  and seniors in general should avoid raw meats as they are at risk of food illness. If you have a health condition, it’s best to ask your doctor before consuming any raw proteins.

 

Why You’ll LOVE Steak Tartare Recipe

  • It’s SO TASTY!
  • Since it’s a no cook recipe, you’ll have it ready in minutes with minimal mess in the kitchen.
  • You can flavor the tartare recipe endlessly. 
  • Our favorite add ons include: Worcestershire sauce, capers, onions, cornichons, Dijon and grainy mustard, fresh herbs, and salt and pepper. You can absolutely add in garlic, anchovies, spices and more!
  • The egg yolk topping adds a CREAMY texture to the beef tartare that YOU can’t possibly skip!
  • It’s super gourmet, fancy and impressive to share with guests.
  • Homemade tartare recipes are all SO affordable to make at home, compared to ordering them. 

Ingredients You’ll Need

Ingredients for the steak tartare recipe on a white board including a piece of fresh beef tenderloin, a bowl of chopped onions, cowl of chopped capers, bowl of minced herbs, bowl of dijon and grainy mustard, bowl of Worcestershire sauce, salt and pepper and a bowl of chopped cornichonsIngredients for the steak tartare recipe on a white board including a piece of fresh beef tenderloin, a bowl of chopped onions, cowl of chopped capers, bowl of minced herbs, bowl of dijon and grainy mustard, bowl of Worcestershire sauce, salt and pepper and a bowl of chopped cornichonsIngredients for the steak tartare recipe on a white board including a piece of fresh beef tenderloin, a bowl of chopped onions, cowl of chopped capers, bowl of minced herbs, bowl of dijon and grainy mustard, bowl of Worcestershire sauce, salt and pepper and a bowl of chopped cornichons

  • Steak. We have tried a few different cuts to reminisce our days in Paris, and we found that the tenderloin has an impeccable texture! Our second alternative would be a Ribeye Steak or NY Strip Steak , as they are super tasty as well.
  • Seasoning. A simple salt and pepper is truly all the seasoning you need for this recipe.
  • Add-ons. We love diced onions, cornichons and capers. You can absolutely add fresh garlic, ginger, anchovies and more. We feel the combo is above is just perfect reminding us of Paris. 
  • Sauces. We Love a combo of dijon and whole grain mustard along with some Worcestershire sauce. You can totally use soy sauce if you’d like as a substitute.
  • Fresh herbs. This is optional, we love fresh thyme leaves, parsley and chives for this beef tartare.
  • Egg Y0lk. This one goes on top of the finished tartare rather than in the mix. However, you’ll need to break it up as you scoop some of the steak tartare for a luscious creamy taste and texture!

How to Make Steak Tartare

A hand slicing the beef on a cutting boardA hand slicing the beef on a cutting boardA hand slicing the beef on a cutting board

  1. Start with the beef. Use a sharp knife and cut the beef into strips. Then cut the strips into small pieces. You want it to look like a coarse mince, but it doesn’t have to be perfect. I’ve had steak tartare made with minced beef before, and I definitely prefer the coarse texture more. 
    finely chopped, almost like coarse ground looking beef on the cutting board showing the correct texturefinely chopped, almost like coarse ground looking beef on the cutting board showing the correct texturefinely chopped, almost like coarse ground looking beef on the cutting board showing the correct texture
  2. The beef should look like the texture above. And one steak makes a great appetizer plate for 4-6 people easily. 
    The steak tartare ingredients all added into the beef mixture including onions, capers, mustard, Worcestershire sauce, herbs, salt and pepperThe steak tartare ingredients all added into the beef mixture including onions, capers, mustard, Worcestershire sauce, herbs, salt and pepperThe steak tartare ingredients all added into the beef mixture including onions, capers, mustard, Worcestershire sauce, herbs, salt and pepper
  3. Now add in all the seasonings and ingredients like onions, cornichons, mustard, sauce, herbs and capers. These are best finely chopped to a size smaller than the beef, so the meat can shine.
    Beef mixed with the ingredients in a shallow plateBeef mixed with the ingredients in a shallow plateBeef mixed with the ingredients in a shallow plate
  4. Mix them all together really well. 

How to Plate Beef Tartare

A hand holding a 3 inch round mold to use for shaping the steak tartareA hand holding a 3 inch round mold to use for shaping the steak tartareA hand holding a 3 inch round mold to use for shaping the steak tartare

  1. We use a 3 inch round mold as you can see above. You can find this online and at almost all kitchen stores, they come in different sizes. This is the exact same way we LOVE to serve our Salmon Tartare and Tuna Tartare recipes.
  2. To ensure the tartare comes out neat and sleek, our tip is to brush or spray the inside of the mold with some oil. 
    Spooning in the steak tartare mixture into the round mold and pressing the mixture well to hold the round shapeSpooning in the steak tartare mixture into the round mold and pressing the mixture well to hold the round shapeSpooning in the steak tartare mixture into the round mold and pressing the mixture well to hold the round shape
  3. Then stack in the steak tartare mixture pressing it firmly to hold on to the round shape.
    A hand gently lifting the mold showing the beef tartare so beautifully stacked and roundA hand gently lifting the mold showing the beef tartare so beautifully stacked and roundA hand gently lifting the mold showing the beef tartare so beautifully stacked and round
  4. Carefully lift the mold and you’re left with a beautiful round of steak tartare recipe. 

Serve the Steak Tartare

The steak tartare now topped with the egg yolk in the centerThe steak tartare now topped with the egg yolk in the centerThe steak tartare now topped with the egg yolk in the center

  1. Right before serving, make a small dent on the top in the center and place the egg yolk over it.
  2. Have some crusty toasted baguette, greens, olives, tomatoes and more cornichons on the side. 
  3. Finish the recipe with a drizzle of olive oil, coarse black pepper on top and some minced chives.
  4. And you’re all set to DIG IN!!

close up of a steak tartare broken up and served over a crunchy french baguetteclose up of a steak tartare broken up and served over a crunchy french baguetteclose up of a steak tartare broken up and served over a crunchy french baguette

Steak Tartare Recipe Tips

  1. As with all tartare recipes and carpaccio recipes, you need to make sure you are buying the freshest meat possible. Make sure you let your butcher know that you’re making a tartare or carpaccio when buying the meat.
  2. This is a cold appetizer, so it’s best to not to let the meat or add-ons stay at room temperature for too long. Serving the beef tartare cold adds an extra layer of freshness to it.
  3. Use a super sharp knife to cut fine the meat, or you can coarsely grind it using a machine. Alternatively, you can have your butcher chop it for you.
  4. When choosing the add-ons, make sure to use your favorites. The ones we showcased today are basically the classic French steak tartare ingredients, however you can customize it to your taste.
  5. While you can pile the beef tartar into the round shape, we love using a 3 inch round mold. You’ll find this readily available online and at many kitchen stores. 
  6. To ensure the tartare holds a beautiful shape, make sure to spray the inside of the mold with some oil. 
  7. The beef tartare is BEST served fresh and cold. When left for too long, the mixture may start to turn brown, which isn’t as appealing but it’s safe to eat.
  8. Leftovers are NOT favored here. Unlike many of my recipes, this is one that needs to be enjoyed the day of. The meat will loose the freshness, so it’s best to finish it right away.

Make Ahead:

To make the beef tartare ahead of time, you can prepare the mixture of ingredients add-ons and seasoning separately up to 1 day ahead. The meat has to be fresh and day of. 

What cut of Steak is best for Steak tartare?

While we love using a beef tenderloin, there are so many tasty cuts to consider: NY Strip Steak, sirloin or Ribeye Steak.

Wagyu Beef Tartare

While its not a classic Japanese dish, however making the delicacy of a recipe using premium wagyu beef can only make it better! It’s extremely pricey however, and you’ll need to make sure of the freshness of your beef before making it. 

final plate of steak tartare with an egg yolk on top surrounded by some greens, baguette, cornichons, tomatoes, olives and avocadosfinal plate of steak tartare with an egg yolk on top surrounded by some greens, baguette, cornichons, tomatoes, olives and avocadosfinal plate of steak tartare with an egg yolk on top surrounded by some greens, baguette, cornichons, tomatoes, olives and avocados

Easy Appetizer Recipes

Beef Carpaccio
Salmon Tartare
Tuna Tartare
Summer Carpaccio Recipe : Watermelon Carpaccio
Tuna Carpaccio
Tuna Ceviche
Feta Cucumber Salad Bites 
Mini Feta Stuffed Peppers
Watermelon Salad Wedges

Steak Tartare

Steak Tartare is a French delicacy that’s so easy and inexpensive to make at home, yet so divine and gourmet to eat. This tartare recipe along with our viral Tuna Tartare are on the top of our appetizers list. We love a good beef tartare so we flavor it  with capers, onions, cornichons, mustard and more!

Ingredients

Tartare spices and add-ons

  • 2
    teaspoons
    capers
    minced
  • 1/2
    onion
    finely diced
  • 2
    Tablespoons
    cornichons
    minced
  • 2
    tabelspoons
    Worcestershire sauce
  • 2
    teaspoons
    Dijon mustard
  • 1
    teaspoon
    grainy mustard
  • 2
    Teaspoons
    parsley
    minced
  • 1
    Tablespoons
    thyme and oregano leaves
    minced
  • Salt and pepper
    to taste

To Serve

  • 1
    egg yolk
  • 2
    cups
    greens
  • 1/2
    baguette
    sliced and toasted
  • 1
    cup
    tomatoes
  • 1/2
    cup
    cornichons
  • 1
    avocado
    thinly sliced
  • 1
    cup
    olives

Instructions

  1. Start with the beef. Use a sharp knife and cut the beef into strips. Then cut the strips into small pieces. You want it to look like a coarse mince, but it doesn’t have to be perfect. I’ve had steak tartare made with minced beef before, and I definitely prefer the coarse texture more.

  2. The beef should look like the texture above. And one steak makes a great appetizer plate for 4-6 people easily.

  3. Now add in all the seasonings and ingredients like onions, cornichons, mustard, sauce, herbs and capers. These are best finely chopped to a size smaller than the beef, so the meat can shine.

  4. Mix them all together really well.

  5. We use a 3 inch round mold as you can see above. You can find this online and at almost all kitchen stores, they come in different sizes. This is the exact same way we LOVE to serve our Salmon Tartare and Tuna Tartare recipes.

  6. To ensure the tartare comes out neat and sleek, our tip is to brush or spray the inside of the mold with some oil.

  7. Then stack in the steak tartare mixture pressing it firmly to hold on to the round shape.

  8. Carefully lift the mold and you’re left with a beautiful round of steak tartare recipe.

  9. Right before serving, make a small dent on the top in the center and place the egg yolk over it.

  10. Have some crusty toasted baguette, greens, olives, tomatoes and more cornichons on the side.

  11. Finish the recipe with a drizzle of olive oil, coarse black pepper on top and some minced chives.

  12. And you’re all set to DIG IN!!

Recipe Notes

Steak Tartare Recipe Tips

  1. As with all tartare recipes and carpaccio recipes, you need to make sure you are buying the freshest meat possible. Make sure you let your butcher know that you’re making a tartare or carpaccio when buying the meat.
  2. This is a cold appetizer, so it’s best to not to let the meat or add-ons stay at room temperature for too long. Serving the beef tartare cold adds an extra layer of freshness to it.
  3. Use a super sharp knife to cut fine the meat, or you can coarsely grind it using a machine. Alternatively, you can have your butcher chop it for you.
  4. When choosing the add-ons, make sure to use your favorites. The ones we showcased today are basically the classic French steak tartare ingredients, however you can customize it to your taste.
  5. While you can pile the beef tartar into the round shape, we love using a 3 inch round mold. You’ll find this readily available online and at many kitchen stores. 
  6. To ensure the tartare holds a beautiful shape, make sure to spray the inside of the mold with some oil. 
  7. The beef tartare is BEST served fresh and cold. When left for too long, the mixture may start to turn brown, which isn’t as appealing but it’s safe to eat.
  8. Leftovers are NOT favored here. Unlike many of my recipes, this is one that needs to be enjoyed the day of. The meat will loose the freshness, so it’s best to finish it right away.

Make Ahead:

To make the beef tartare ahead of time, you can prepare the mixture of ingredients add-ons and seasoning separately up to 1 day ahead. The meat has to be fresh and day of. 

What cut of Steak is best for Steak tartare?

While we love using a beef tenderloin, there are so many tasty cuts to consider: NY Strip Steak, sirloin or Ribeye Steak.

Wagyu Beef Tartare

While its not a classic Japanese dish, however making the delicacy of a recipe using premium wagyu beef can only make it better! It’s extremely pricey however, and you’ll need to make sure of the freshness of your beef before making it. 

Nutrition Facts

Steak Tartare

Amount Per Serving

Calories 220
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 57mg19%

Sodium 775mg34%

Potassium 441mg13%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 3g3%

Protein 12g24%

Vitamin A 579IU12%

Vitamin C 11mg13%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

 

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