Classic Steak Tartare Recipe

Introduction

Steak Tartare is a classic and elegant dish featuring finely chopped raw beef mixed with flavorful seasonings. This restaurant-quality appetizer is surprisingly easy to prepare at home and perfect for those who enjoy bold, fresh flavors.

Ingredients

• 1 pound raw steak
• 1 shallot
• 1–2 pickles
• 1 tablespoon capers
• 2 anchovies
• 2 large egg yolks (+ 4 large egg yolks for serving)
• 1 teaspoon Dijon mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground paprika (plus more for serving)
• ⅛ teaspoon ground cayenne pepper
• Chopped fresh parsley (optional)
• Olive oil (optional, for drizzling)

Instructions

1. Step 1: Wash your hands, work surface, and utensils thoroughly before starting.
2. Step 2: Trim any visible fat or connective tissue from the steak.
3. Step 3: Slice the fillet into thin strips, then finely chop into small, uniform pieces. Alternatively, ask your butcher to grind the beef finely.
4. Step 4: Finely mince the shallot, pickles, capers, and anchovies to ensure they blend well with the meat.
5. Step 5: In a mixing bowl, combine the chopped beef, 2 egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, black pepper, paprika, and cayenne pepper.
6. Step 6: Fold in the minced shallots, pickles, capers, and anchovies until evenly distributed.
7. Step 7: Shape the tartare using a ring mold for a neat presentation or simply mound it on each serving plate with a spoon.
8. Step 8: Make a small well in the center of each portion and place one egg yolk into the well.
9. Step 9: Sprinkle a pinch of paprika on top and garnish with extra capers, chopped parsley, or a drizzle of olive oil, if desired.
10. Step 10: Serve immediately with toasted bread, crostini, or crackers.

Tips & Variations

• Use the freshest, highest-quality beef available, ideally from a trusted butcher.
• For a milder flavor, reduce or omit the cayenne pepper.
• Try substituting ketchup with a touch of tomato paste for a richer taste.
• Chill all ingredients well before mixing to keep the tartare fresh and easy to shape.
• Serve with a squeeze of fresh lemon juice to add brightness.

Storage

Steak tartare is best eaten fresh immediately after preparation. If you need to store it, keep it tightly covered in the refrigerator and consume within 12 hours. Do not freeze. Because it contains raw ingredients, it’s not recommended to reheat steak tartare.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw steak tartare?

Yes, provided you use high-quality, fresh beef from a trusted source and follow proper hygiene practices. Always wash your hands and utensils thoroughly before preparation.

Can I prepare steak tartare in advance?

It’s best to prepare steak tartare just before serving to ensure maximum freshness and food safety. If you must prepare it in advance, store it covered in the fridge and consume within 12 hours.

Classic Steak Tartare Recipe

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Steak Tartare is a classic French dish featuring finely chopped raw beef mixed with a flavorful blend of shallots, pickles, capers, anchovies, and seasonings, topped with raw egg yolk. Served chilled with toasted bread or crackers, this elegant appetizer highlights the purity of high-quality beef paired with tangy and savory condiments for a rich and refreshing experience.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

Beef

• 1 pound raw steak (preferably beef fillet)

Mix-ins and Seasonings

• 1 shallot, finely minced
• 1–2 pickles, finely minced
• 1 tablespoon capers, finely minced
• 2 anchovies, finely minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground paprika (plus more for serving)
• ⅛ teaspoon ground cayenne pepper

Sauces and Binders

• 2 large egg yolks (plus 4 additional large egg yolks for serving)
• 1 teaspoon Dijon mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce

Optional Garnishes

• Chopped fresh parsley
• Olive oil (for drizzling)

Instructions

1. Clean and Prepare: Wash your hands thoroughly, clean your work surface, and sterilize your utensils to maintain hygiene, especially important when working with raw meat.
2. Trim the Steak: Remove any visible fat or connective tissue from the raw fillet to ensure a clean texture for the tartare.
3. Chop the Beef: Slice the fillet into thin slices, then thin strips, and finally finely chop into small, uniform pieces. Alternatively, have your butcher finely grind the beef for you to achieve the ideal consistency.
4. Prepare Mix-ins: Finely mince the shallots, pickles, capers, and anchovies so they will blend well into the meat mixture without overpowering it.
5. Combine Ingredients: In a mixing bowl, mix the finely chopped beef, 2 egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, black pepper, paprika, and cayenne pepper. Fold in the minced shallots, pickles, capers, and anchovies until evenly incorporated.
6. Shape the Tartare: Use a food ring mold to create neat, round portions on serving plates, or simply mound the tartare using a spoon for a rustic presentation.
7. Add Egg Yolk: Make a small well in the center of each tartare portion and carefully place one raw egg yolk in each well to top the dish.
8. Garnish and Serve: Sprinkle additional paprika over the top and optionally garnish with chopped parsley or drizzle with olive oil. Serve immediately with toasted bread, crostini, or crackers for an authentic dining experience.

Notes

• Always use fresh, high-quality beef and keep it chilled to ensure safety when consuming raw meat.
• To minimize risk, buy beef from reputable sources and ensure it is suitable for raw consumption.
• Be cautious with raw egg yolks; ensure they are fresh and from a safe source to prevent foodborne illness.
• The dish is best served immediately after preparation to retain freshness and texture.
• Customize the seasonings to your taste, adding more or less cayenne or paprika as desired.

Keywords: Steak Tartare, raw beef appetizer, French cuisine, easy steak tartare recipe, classic tartare