French · Starter · Easy
Steak Tartare
Hand chopped raw beef with capers, cornichons, Dijon, and a silky egg yolk. Bold, luxurious, and for the adventurous.
The whole recipe in 60 seconds
Steak Tartare, in 5 ideas
- Hand chopping gives the perfect texture, grinding makes it mushy.
- Keep everything ice cold for food safety and clean flavor.
- Use the freshest beef you can buy from a trusted butcher.
- Mix gently at the last minute so it stays light.
- Very fresh egg yolks only, from a source you trust.
What you need
Ingredients
- 1 lb beef tenderloin or top sirloin, very cold
- 2 tbsp capers, minced
- 3 cornichons, minced
- 1 small shallot, minced
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tsp hot sauce
- 4 egg yolks
- 2 tbsp fresh parsley, chopped
- Toasted baguette for serving
How to make it
Directions
- Trim all fat and sinew from the beef.
- Chop the beef by hand into 1/4 inch dice, never use a grinder.
- Mix the capers, cornichons, shallot, Dijon, Worcestershire, olive oil, and hot sauce in a bowl.
- Fold in the beef gently until just combined.
- Season with salt and black pepper.
- Divide among chilled plates and shape into rounds.
- Make a small well in each and nestle an egg yolk inside.
- Sprinkle with parsley and serve with toasted baguette.
Tell your butcher it is for tartare, they will often cut it from the freshest piece.