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Classic Steak Tartare Recipe

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★★★★★

4.4 from 77 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/classic-steak-tartare-recipe/