Steak Tartare Recipe

Name: Steak Tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb beef tenderloin, trimmed of fat and sinew; 2 tbsp capers, drained and chopped; 2 tbsp cornichons, finely chopped; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 tbsp finely chopped shallot; 1 tbsp chopped fresh parsley; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 large egg yolk (optional); 4 slices crusty bread, toasted and cut into triangles

French · Main course · 20 min total

Steak Tartare recipe videos

A classic French bistro dish featuring finely chopped raw beef seasoned with capers, cornichons, and a touch of Dijon mustard, served with crispy toast points.

20
min prep

4
servings

350
kcal/serving

Ingredients

1 lb beef tenderloin, trimmed of fat and sinew
2 tbsp capers, drained and chopped
2 tbsp cornichons, finely chopped
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tbsp finely chopped shallot
1 tbsp chopped fresh parsley
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large egg yolk (optional)
4 slices crusty bread, toasted and cut into triangles

Instructions

Chill the beef in the freezer for 15 minutes to firm up, then cut into small dice (about 1/8 inch).
In a large bowl, combine the beef with capers, cornichons, mustard, Worcestershire sauce, shallot, parsley, salt, and pepper. Mix gently with a fork.
Taste and adjust seasoning. If using egg yolk, fold it in gently.
Divide the mixture onto chilled plates, shaping into neat mounds. Serve immediately with toast points.

Tips

Use the freshest, highest-quality beef you can find; ask your butcher to grind it for tartare if preferred.
Chill all ingredients and equipment for best results.
Leftover tartare can be refrigerated for up to 4 hours, but is best served immediately.

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