If you absolutely adore dishes that celebrate the pure, unadulterated flavors of premium beef, then you are going to fall head over heels for this Classic Steak Tartare (Beef Tartare) Recipe. This iconic French appetizer is a dazzling showcase of fresh, finely chopped raw beef combined with just the right balance of tangy, savory, and aromatic ingredients that elevate every bite. It’s not only a testament to quality ingredients and craftsmanship but also a dish that feels sophisticated yet welcoming—a perfect way to impress your guests or treat yourself to something truly special.
Ingredients You’ll Need
Putting together this Classic Steak Tartare (Beef Tartare) Recipe requires only a handful of well-chosen ingredients, each playing a vital role in creating the perfect harmony of flavors, textures, and aromas. These essentials come together in a way that highlights the freshness and purity of the beef, while adding just enough contrast and complexity.
- 8 ounces high-quality beef tenderloin or sirloin: The star of the dish, make sure it’s fresh and finely chopped to bring out the tender texture and mild flavor.
- 1 tablespoon capers, drained and chopped: These add a delightful salty tanginess that cuts through the richness of the beef.
- 1 tablespoon finely chopped shallots: Offering a subtle, sweet onion flavor that brightens every bite.
- 1 tablespoon finely chopped cornichons or dill pickles: Provides crunch and a pleasant acidity for balance.
- 1 teaspoon Dijon mustard: Adds a gentle heat and depth to the overall flavor profile.
- 1 teaspoon Worcestershire sauce: Brings a savory umami touch that complements the beef beautifully.
- 1 egg yolk (pasteurized if preferred): The luscious, creamy crown that enriches and binds the mixture.
- 1 tablespoon chopped fresh parsley: Freshness and a hint of herbal brightness to lift the dish.
- Salt and freshly ground black pepper to taste: Essential seasonings that enhances all the flavors.
- 1 teaspoon olive oil (optional): For a silky finish and a touch of fruity richness.
- Toasted baguette slices or crackers for serving: Crunchy carriers that contrast the tender tartare perfectly.
How to Make Classic Steak Tartare (Beef Tartare) Recipe
Step 1: Chill Your Mixing Bowl
Starting with a cold mixing bowl is a simple yet important step. It helps keep the beef chilled throughout the preparation, which maintains freshness and safety when working with raw meat. Pop a bowl in the fridge while you prepare your ingredients.
Step 2: Finely Chop the Beef
Using a very sharp knife, finely chop your beef tenderloin or sirloin into very small, even pieces. This texture is key to delivering the delicate mouthfeel that makes steak tartare such a pleasure to eat. Add the chopped beef to your chilled bowl.
Step 3: Add the Flavorful Mix-Ins
Next, stir in the chopped capers, shallots, cornichons, Dijon mustard, Worcestershire sauce, and fresh parsley. Sprinkle in salt and freshly ground black pepper. Gently mix with a fork so the ingredients combine evenly without turning mushy. The goal is harmony: each bite should sing with a balance of savory, tangy, and herby notes.
Step 4: Taste and Adjust Seasoning
Taste your mixture before plating to ensure the seasonings are perfectly balanced. Feel free to tweak salt, pepper, or add a dash of lemon juice or Tabasco if you like a bit more zing. Every palate is unique, so this step personalizes the tartare to your liking.
Step 5: Plate and Crown with Egg Yolk
Shape the mixture into a neat mound or use a ring mold on a chilled plate for an elegant presentation. Make a shallow indentation in the center and gently place the egg yolk right on top. For an extra touch of richness, drizzle a teaspoon of olive oil over the tartare. Serve immediately alongside toasted baguette slices or crisp crackers.
How to Serve Classic Steak Tartare (Beef Tartare) Recipe
Garnishes
Adding garnishes is where you can get playful, yet keep things classic. A sprinkle of freshly chopped parsley or chives adds freshness and color. Thin slices of radish or microgreens lend a subtle crunch while enhancing the beauty of your plate.
Side Dishes
Because the steak tartare itself is so rich and flavorful, side dishes should be light and complementary. Try simple mixed greens tossed with a lemony vinaigrette or a crunchy fennel salad that offers a nice contrast. Crisp roasted potatoes or fingerling fries can also be wonderful if you want something more substantial.
Creative Ways to Present
For impressing guests, consider serving the Classic Steak Tartare (Beef Tartare) Recipe on individual slate boards with the elements artistically arranged. Another idea is to offer small serving glasses layered with the tartare and topped with a quail egg yolk. However you choose to present, remember simplicity and the beauty of fresh ingredients shine brightest.
Make Ahead and Storage
Storing Leftovers
Steak tartare is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator and consume within 24 hours. Keep the egg yolk separate until serving to maintain the best texture and flavor. Always prioritize freshness and safety given the raw nature of this dish.
Freezing
Because this is a raw beef dish with perishable ingredients, freezing is generally not recommended. Freezing can negatively affect the texture of the beef and other components, ultimately compromising the integrity of the Classic Steak Tartare (Beef Tartare) Recipe.
Reheating
This dish is served cold and raw, so reheating does not apply. To enjoy the full experience, consume immediately after preparation or keep chilled until you’re ready to serve.
FAQs
Is it safe to eat raw beef in steak tartare?
Yes, provided you use the freshest, highest-quality beef from a trusted butcher and follow food safety guidelines like keeping everything cold during preparation and serving promptly. Using pasteurized egg yolks can also add an extra layer of safety.
Can I use a food processor to chop the beef?
It’s best to avoid a food processor because it can pulverize the meat and create an undesirable texture. Finely chopping by hand with a sharp knife preserves the proper tender yet slightly chunky consistency that makes this dish special.
What can I substitute for cornichons if I don’t have them?
If cornichons are not available, finely chopped dill pickles or even a touch of caper brine can provide a similar acidic and crunchy element to balance the dish.
Can I prepare this dish ahead of time?
While the tartare itself is best fresh, you can prep all ingredients separately, chop and store beef chilled, then combine right before serving. This approach helps maintain texture and food safety.
What drinks pair well with steak tartare?
Classic pairings include crisp white wines like Sauvignon Blanc, light-bodied reds such as Pinot Noir, or a dry Champagne. These beverages complement the acidity and richness without overwhelming the palate.
Final Thoughts
Embracing this Classic Steak Tartare (Beef Tartare) Recipe is like welcoming a timeless tradition into your kitchen—fresh, flavorful, and utterly luxurious in every bite. Don’t hesitate to try it for your next special occasion or whenever you crave that sophisticated raw beef delight. With just a few simple ingredients and minimal effort, you can create something truly extraordinary that will wow your friends and family alike. Dive in and savor the experience.
Print
Classic Steak Tartare (Beef Tartare) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: French
- Diet: Gluten Free
Description
Classic Steak Tartare is a traditional French appetizer featuring finely chopped high-quality raw beef tenderloin mixed with capers, shallots, cornichons, mustard, Worcestershire sauce, and fresh parsley. Served chilled with a raw egg yolk on top and accompanied by toasted baguette slices or crackers, this no-cook dish offers a delicate balance of flavors and textures, perfect for an elegant starter.
Ingredients
Main Ingredients
- 8 ounces high-quality beef tenderloin or sirloin, very finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely chopped cornichons or dill pickles
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg yolk (pasteurized if preferred)
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 teaspoon olive oil (optional)
For Serving
- Toasted baguette slices or crackers
Instructions
- Chill the Bowl: Place a mixing bowl in the refrigerator to chill, ensuring the meat stays cold throughout preparation.
- Prepare the Beef: Using a sharp knife, finely chop the beef into very small, even pieces. Transfer the chopped beef to the chilled mixing bowl.
- Add Flavorings: Add the chopped capers, shallots, cornichons, Dijon mustard, Worcestershire sauce, fresh parsley, and a pinch of salt and freshly ground black pepper to the beef.
- Mix Gently: Combine all ingredients gently using a fork, being careful not to mash the meat, ensuring an even distribution of flavors.
- Taste and Adjust: Taste the mixture and adjust seasoning as needed, adding more salt, pepper, or other condiments if desired.
- Plate the Tartare: Shape the mixture into a mound or use a ring mold on a chilled plate for presentation.
- Add the Egg Yolk: Make a small indentation in the center of the tartare and carefully place the egg yolk on top.
- Optional Olive Oil: Drizzle a little olive oil over the top for added richness if desired.
- Serve Immediately: Serve the tartare promptly accompanied by toasted baguette slices or crackers to enjoy the fresh flavors and preserve food safety.
Notes
- Always use the freshest, highest-quality beef from a trusted butcher and ensure all ingredients and tools remain cold during preparation to maintain safety and texture.
- For extra flavor, consider mixing in a splash of lemon juice, Tabasco sauce, or anchovy paste.
- Serve immediately to preserve the fresh texture and ensure food safety, as the dish contains raw beef and egg yolk.
