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Steak Tartare Recipe
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Steak Tartare Recipe

Steak Tartare is meaty, delicious, and full of flavor. Considered a French delicacy, this minced beef tartare is highly revered by foodies and steak connoisseurs who like their steak raw.

Prep Time
15 mins
Total Time
15 mins
Servings: 2
Course: Main Course, Appetizer, Lunch, Dinner
Cuisine: French

Ingredients

  • 8 oz steak fillet (It’s best to use fresh and lean beef steak. I used sirloin in this recipe)
  • 1 tablespoons olive oil
  • 3 tablespoons pickled cucumber chopped
  • 2 tablespoon capers chopped
  • 2 tablespoons shallot chopped
  • 2 tablespoons chives chopped
  • 1 tablespoon parsley plus more for garnish, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • salt to taste
  • black pepper to taste
  • 2 egg yolk

Instructions

    Cup of Yum
  1. Trim off any large pieces of fat. Rinse the steak thoroughly and pat dry with paper towels.
  2. Sprinkle salt onto the steak generously. Place it on a plate and cover with plastic wraps. Let it sit in the fridge for 1-2 hours, and then rinse the steak again. Pat dry completely with paper towels.
  3. Place the steak on a clean cutting board, and mince the steak finely with a sharp knife.
  4. In a medium mixing bowl, add minced steak and olive oil. Mix to combine.
  5. Add pickled cucumbers, capers, shallot, chives, parsley, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
  6. Taste test and adjust the seasoning if needed.
  7. Place a food ring mold (you can make one at home with a plastic bottle) on a plate.
  8. Add the steak mixture into the mold. Gently pressing down to make sure there are no gaps. (You can also use a ramekin to shape your tartare. You’ll need to fill it with the steak mixture. Then reverse it into the serving plate.)
  9. Create a small well in the center of the steak mixture. Slide in the egg yolk carefully.
  10. Lift and remove the mold gently. Garnish with more parsley and serve immediately.

Notes

  • Make sure to buy high-quality lean steak. It’s best to buy it at your local butchers and let them know you’re going to eat it raw.
  • It’s best to prepare all the ingredients ahead of time and store them in the refrigerator before making your tartare. DON’T mix your steak with the other ingredients until just before serving.
  • Remember to press everything gently into the mold so that there are no gaps in your tartare.• You can poach your egg yolk if you prefer.