Steak Tartare (Beef Tartare)
User Reviews
4.8
93 reviews
Excellent
-
Prep Time
30 mins
-
Chilling Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
429 kcal
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Course
Main Course, Appetizer
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Cuisine
French
Steak Tartare (Beef Tartare)
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A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points/sliced toasted baguette.
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Ingredients
- 1 pound beef tenderloin
- 1 shallot minced
- 2 tablespoons capers drained and chopped
- 2 tablespoons finely chopped cornichons or small dill pickles (not sweet pickles)
- 2 tablespoons finely chopped fresh parsley
- 1 egg yolk
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- A couple shakes of hot sauce
- Kosher salt and freshly ground black pepper
Instructions
- Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop.
- Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
- Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
- Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
Notes
- I have seen recipes that use sirloin–Anthony Bourdain’s does–and top round, but beef tenderloin should be your first choice if it’s affordable.
- I have seen recipes that use sirloin–Anthony Bourdain’s does–and top round, but beef tenderloin should be your first choice if it’s affordable.
- If you don't have 3 other people to enjoy this tartare with you, you can definitely halve the recipe. Use half an egg yolk (doesn't need to be super exact) or splurge a little and use the entire yolk for the 2 servings. Do not plan to have leftovers. Steak tartare should be eaten immediately, not later or the following day.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
2g
(1%)
Protein
27g
(54%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
142mg
(47%)
Sodium
418mg
(17%)
Potassium
429mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 142mg | 47% |
| Sodium | 418mg | 17% |
| Potassium | 429mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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