Ultimate Steak Tartare Recipe (Beef Tartare)
User Reviews
5
Ultimate Steak Tartare Recipe (Beef Tartare)
Description
This Beef Steak Tartare recipe begins by meticulously trimming and finely chopping beef filet into small pieces. It is mixed with minced shallots, capers, chopped parsley, and a dressing made from egg yolk, lemon juice, and a blend of spicy whole grain mustards. Olive oil and lemon zest add richness and brightness. Seasoned with salt and pepper, the tartare is served immediately for optimal freshness.
The texture is tender yet slightly coarse due to careful chopping, with the condiments contributing complex tang and savory notes. Traditionally, it is shaped into rounds and garnished with extra parsley or capers. An optional raw egg yolk placed on top adds creaminess and intensifies the texture.
Steak tartare is best paired with crisp baguette, crostini, or some chip variety to complement its richness. This dish should be prepared fresh and served promptly due to the use of raw meat and egg ingredients.
Ingredients
- 1 ½ pounds beef filet
- ½ cup shallot minced
- ¼ cup capers minced
- 1 large egg + extra egg yolks for serving, optional, yolk
- 3 tablespoons whole grain mustard or 2 tb whole grain mustard + 1 tb Dijon, spicy
- 2 tablespoons parsley chopped
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- salt
- black pepper
Instructions
- Trim all excess fat chunks off the steaks. Then finely chop the filets into ¼ inch pieces. Do this by cutting the steaks into fine strips. Cut the strips in halves or thirds. Then cut the steak ribbons crosswise.
- Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine.
- Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.
- Taste, then add additional salt, pepper, or lemon juice if desired.
- Serve immediately. For traditional plating, press the steak tartare into ramekins, then flip it out onto small serving plates in the shape of a disk. Garnish with extra parsley and/or capers. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.
Notes
- Use fresh, high-quality beef and consume the dish immediately to minimize food safety risks.
- Do not prepare steak tartare far in advance; chopping the beef beforehand and storing tightly wrapped for up to a day is acceptable.
- Serve with crostini, baguette, potato or plantain chips, or salad greens to balance the dish.
- Avoid tasting raw meat mixture if uncomfortable; season according to recipe for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 261mg | 11% |
| Potassium | 345mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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