Easy Steak Tartare Recipe (How to Make Beef Tartare) (2024)

How to Make Steak Tartare– Classic European steak tartare is made with chopped raw steak, raw egg yolk,capers, and spicy mustard. This no-cook Beef Tartare recipe is easy to prepare, and delicious to enjoy as a summer appetizer or light dinner dish.

Disclaimer: Be sure to use fresh high-quality beef and serve this dish immediately. Do not make it ahead. It is advised that pregnant women should not eat raw meat. Learn more about food safety fromfoodsafety.gov.

What is Steak Tartare?

Steak Tartare, also known as Beef Tartare, is a lovely dish that’s made with chopped high-quality meat and served raw. The uncooked beef is mixed with eggs and seasonings and enjoyed either at room temperature or slightly chilled.

Most people think of tartare as a standard French recipe, yet it was actually brought to France by Russian and Eastern Europeans.

Another misconception is that Beef Tartare is something that people only eat athigh-end bistros. They don’t realize it is easy to make at home and is no less safe to consume!

The Best Beef Tartare Recipe

Our classicEuropean-style Steak Tartarerecipe is made with good-quality beef filets, shallots, capers, and egg yolk to create asilky texture. The egg helps to hold the chopped beef and other ingredients altogether.

We also include a generous dollop of spicy whole-grain mustard for a bit ofbold and tangyflavor.

This no-cook dish is ready in only20 minutes. It is basically all simple prep work, and then everything is mixed together. That’s it!

Homemade authentic Beef Tartare is perfect for servingas an appetizeror enjoying a light summer dinner. Pair with your choice of healthy and/or hearty side dishes for a deeplyflavorful and funmeal!

Ingredients You Need

As fancy and exciting as Steak Tartare may seem, it’s made with a handful of simple, wholesome ingredients. To prepare this French-inspired recipe you need:

• Beef filets–use high-quality meat,preferably from the butcher counter
• Shallots–minced (or sweet onion)
• Capers–minced (or minced cornichons)
• Egg yolk–save the white in an airtight container in the fridge for up to 3 days to cook with
• Spicy whole grain mustard–or a 50/50 combo of whole grain mustard and Dijon mustard
• Fresh parsley–chopped
• Olive oil–or other preferred neutral-tasting oil
• Lemon–zested and juiced
• Seasonings–salt and pepper

How to Make the Best Steak Tartare

First, make sure that your steak isnice and cold. You can even put the meat (sealed properly) in the freezer for a few minutes to get chilled.

Then, trim the excess fat chunks off of the steaks andfinely chop the filets with a sharp knifeinto ¼ inch pieces.

Pro Tip:To get just the right minced beef, start by cutting the steaks into fine strips. Cut the thin strips into halves or thirds. Then cut the steak ribbons crosswise.

Here’s a photo of how the steak should look:

Now mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, lemon juice, and spicy mustard.

Stir to combine.

Next, set out a large mixing bowl. Add the chopped steak, minced shallots and capers, egg yolk/mustard/lemon mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper.

Taste, then add additional salt, pepper, or lemon juice if desired.

Mix well.BUT BE GENTLE.You just want to incorporate the ingredients, not mush them together.

Serve the Steak Tartare immediately. You canbrieflyrefrigerate to get a slight chill, but only for about 15 minutes before you eat.

For traditional plating, press the Beef Tartare into a ramekin or a small bowl, and then carefully flip it out onto small serving plates in the shape of a disk.

Garnish the tartare with extra parsley and/or capers, if you like.

You can also rest anextra egg yolk on top, but be aware this will make the tartare textureextra denseand silky.

Get the Complete (Printable) Steak Tartare Recipe Below. Enjoy!

Frequently Asked Questions

What other ingredients can I add to this Beef Tartare recipe?

There are several delicious variations of our authentic tartare recipe! You can add a generous dash of hot sauce, crushed red pepper, or horseradish for anextra kick of spice. Diced pickle relish is terrific to mix in to give the dish a bit oftangy-sweetness.

Can this dish be made ahead?

No, youshould notmake this recipe in advance. Youcanchop the steak beforehand, and keep tightly wrapped in plastic in the refrigerator until ready to prepare and serve the tartare. Use the chopped beef within a day or so of prepping.

What should I serve with homemade Steak Tartare?

Classic Beef Tartare is often enjoyed with baguette slices, crunchy crostini, plantain chips, or even simple saltypotato chips.

What dishes go well with Beef Tartare?

This light, refreshing, and savory tartare pairs well with any number of summer dishes. Serve with a green salad,French Red Potato Saladfor a fun play of “meat and potatoes,”Bake Turnip Fries, French Fries, or fresh or grilled veggies. You can even use a little tabasco sauce on top to spice it up.

What cut of beef can I use?

I used high-quality raw beef filets (AKA filet mignon), but you could also use top-round filets, sirloin, or whole beef tenderloin, or New York Strip. Still, slice the meat into very small chunks rather than grind it up with a meat grinder.

See Also

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Check the printable recipe card for the nutrition information including calories, protein, fat, cholesterol, and sodium percentages.