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Steak Tartare (Beef Tartare)
4.8 from 93 votes

Steak Tartare (Beef Tartare)

Steak Tartare is a classic dish featuring hand-chopped beef tenderloin mixed with shallots, capers, cornichons, and parsley, bound together by a dressing of egg yolk, vinegar, mustard, and seasonings. The beef is prepared fresh, creating a tender texture with a complex combination of tangy, savory, and slightly spicy flavors. It is traditionally served immediately and pairs well with toast or fries.

Prep Time
30 mins
Chilling Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 429 kcal
Course: Main Course, Appetizer
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 429

% 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.