Steak Tartare (Beef Tartare)
User Reviews
4.8
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Prep Time
30 mins
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Chilling Time
1 hr
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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)
Description
Steak Tartare centers on finely diced beef tenderloin, which is partially frozen to ease chopping into small cubes. This method preserves the tender texture crucial to the dish. The beef is combined with a flavorful mix of minced shallots, chopped capers, cornichons, and fresh parsley, lending brightness and texture contrast.
The dressing, composed of egg yolk, red wine vinegar, Dijon mustard, vegetable oil, Worcestershire sauce, and hot sauce, adds richness and acidity that complement the beef and vegetables. The mixture is gently combined and seasoned with salt and pepper to enhance balance.
This preparation is portioned into rounds for presentation and served immediately, often alongside toasted baguette slices, fries, or a light salad, allowing the freshness and delicate flavors to shine.
Steak tartare is best consumed fresh without leftovers, as its raw ingredients are prized for their immediate quality. Adjust the seasoning carefully to suit taste, and consider halving the recipe for smaller servings.
Ingredients
- 1 pound beef tenderloin
- 1 shallot minced
- 2 tablespoons capers drained and chopped
- 2 tablespoons cornichons not sweet pickles, or small dill pickles, finely chopped
- 2 tablespoons parsley finely chopped, fresh
- 1 egg yolk
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- hot sauce a couple shakes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
- For best texture and flavor, choose beef tenderloin over sirloin or top round, if affordable.
- You can halve the recipe and use half an egg yolk for smaller portions; precise measurement is not critical.
- Do not save leftovers; steak tartare should be eaten immediately for safety and quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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