Steak Tartare

Name: Steak Tartare
Prep time: 10 min
Yield: 6 serving
Ingredients: 1 tenderloin steak; 2 teaspoons capers; 1/2 onion; 2 Tablespoons cornichons; 2 tabelspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 1 teaspoon grainy mustard; 2 Teaspoons parsley; 1 Tablespoons thyme and oregano leaves; salt and pepper; 1 egg yolk; 2 cups greens; 1/2 baguette; 1 cup tomatoes; 1/2 cup cornichons; 1 avocado; 1 cup olives

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Servings
6
Calories
220 kcal
Course
Appetizer
Cuisine
French

Steak Tartare

Quade Maldonado

Report

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!

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

Steak

1 tenderloin steak fresh

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

Add to Shopping List

Notes

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.
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.
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.
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.
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.
To ensure the tartare holds a beautiful shape, make sure to spray the inside of the mold with some oil.
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.
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.
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.
While we love using a beef tenderloin, there are so many tasty cuts to consider: NY Strip Steak, sirloin or Ribeye Steak.
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.