Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
- 8 oz top round beef steak fresh, (or use sirloin steak)
- 2 tbsp parsley finely chopped
- 2 tbsp capers drained and finely chopped
- 2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
- 2 tbsp shallots finely chopped
- 5 tsp worcestershire sauce
- 1 ½ tbsp dijon mustard
- ½ tsp kosher salt extra to taste if needed
- 2 egg yolks fresh
Serve Alongside with
- baguette thinly sliced and toasted
- cornichons or pickled veggies
Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard. Toss to combine.
Add the steak, gently fold in all the ingredients, add salt, to taste, mix again. Keep the mixture chilled until you’re ready to assemple and eat.
Press the tartare into a round mold or ramekin. Divide into two portions. Add onto two plates.
Make a small well in the center. Gently add the egg yolk into each portion.
Serve with cornichons or pickled veggies, thin slices of toasted baguette and spoonful of mustard. Enjoy right away.
- Start with a very good lean steak. Ask your butcher for a fresh steak and tell them you will be eating this meat raw.
- Trim off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much.
- Mince the steak into very fine pieces, a sharp knife will be very helpful with cutting the meat finely. Take your time here.
- Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
- *Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.