How to Make Classic Steak Tartare

Let’s make together an elegant, meaty, bold, and delicious beef tartare! It is a no-cook beef tartare recipe that allows you to make this a summer appetizer or light dinner dish in less than an hour. Well, if you want to learn how to make beef tartare at home, follow the instructions below! 

What is Beef Tartare?

Beef Tartare is a culinary delight, offering a unique blend of tastes and textures.  It’s a delightful dish made with chopped quality meat and served raw. The raw beef is mixed with eggs and seasonings. It can be enjoyed at room temperature or slightly chilled. Tartare is one of my favorite dishes because you don’t miss any of the meat’s natural flavors. The same is true with beef tartare, where the flavors of the lean and beefy meat are the star of the show. These delicious flavors are only enhanced by a few extra ingredients like capers, shallots, cornichons, and mustard!

One of the reasons beef tartare is a great home cooking option is that you have control over the quality of your ingredients. The use of fresh, high-quality beef is a guarantee of the safety and flavor of the dish. In addition, the ability to customize the dish to one’s personal taste preferences is possible when making it at home. 

The origins of steak tartare can be traced back to the 19th century when it became popular among the French aristocracy. It eventually spread to other parts of Europe and beyond. Today, it’s appreciated for its delicate balance of salty, spicy, and tangy aromas and its luxurious texture.

Beef Tartare Ingredients

• Beef Tenderloin: The star of the dish, tenderloin is finely chopped or ground to create a tender and juicy base for the tartare.
• Capers: The salty bud adds a burst of piquancy and a touch of tang to balance the richness of the beef.
• Pickled cucumber: Pickled cucumbers provide a refreshing crunch and subtle tang that complements the savory beef.
• Shallots: Shallots provide a subtle but essential layer of flavor, adding a delicate onion flavor without overpowering the dish.
• Medium Hot Mustard: Mustard adds a tangy kick and a hint of heat that enhances the overall flavor profile of the tartare.
• Quail egg (yolk): The creamy richness of a quail egg yolk adds a luxurious texture and richness to the dish. It also binds the ingredients together.
• Ketchup: A small amount of ketchup adds a touch of sweetness and acidity to balance the savory flavors in the tartare.
• Worcester Sauce: Worcester sauce adds a subtle complexity to the dish with its umami-rich flavor and depth of flavor.
• Soy Sauce: Soy sauce adds depth and richness to the tartare, enhancing its savory flavor profile.
• Olive Oil: Olive oil adds richness and moisture to the beef, providing a silky texture and a hint of fruity flavor.
• Parmesan Cheese: Finely grated Parmesan cheese adds a savory, nutty flavor that complements the beef and enhances its umami notes.
• Dark Bread: Dark bread is a traditional accompaniment to beef tartare. It provides a sturdy base for scooping up the flavorful mixture.
• Salt and Pepper: These seasoning staples help enhance the natural flavors of the ingredients and ensure that the tartare is perfectly seasoned.

How to Make Beef Tartare?

1. First, cut the beef into tiny cubes. Chop the capers, pickles, and shallots in the same way. Mix them together.
2. Add the mustard, ketchup, Worcester sauce, soy sauce, and quail egg yolk. Add salt, pepper and olive oil.
3. Then, mix well with a spoon. The meat should be well-marinated with the sauce so that the moisture does not come off.
4. Drizzle the bread with olive oil, salt, and pepper and place in a preheated oven at 356 degrees F (180 degrees C) for 5 minutes until dry.
5. Then, place the tar-tar on a plate, sprinkle with Parmesan cheese, and serve with croutons. 

Chef Recipe Tips:

• If you take any other part of the beef, it is important to cut out all the veins and fat. 
• Always cut the meat finely so that the meat has time to marinate.
• Seasoned meat does not keep for long. 

Is Steak Tartare Safe to Eat?

As long as it is cooked properly and handled safely, steak tartare is safe to eat. There is always a risk of foodborne illness when you eat raw meat (or any other food, for that matter), but you can do your best to avoid it by following these practices:

• When making beef tartare, always choose high-quality beef.
• Let your butcher know that you plan to eat the steak raw. They’ll ensure you get a really fresh, lean steak.
• Keep the meat refrigerated at all times (except when assembling and serving).
• When handling the raw steak, use gloves.

What Other Ingredients Can I add to this Beef Tartare Recipe?

There are several delicious ways to add to our authentic beef tartare recipe! For an extra kick of spice, you can add a dash of spicy sauce, crushed red pepper, or horseradish. Diced pickle relish is great to mix in to add a bit of tangy sweetness to the dish.

What to Serve with Beef Tartare?

To complement its rich flavor and texture, you can serve beef tartare with a variety of garnishes. Some popular options are:

• Toasted bread or crostini: Slices of toasted baguette or crusty bread contrast crisply with tender beef.
• Mixed greens: Add a refreshing element to the dish with a simple salad of fresh greens dressed with a light vinaigrette.
• Capers: These salty little buds add a burst of taste and acidity that cuts through the richness of the beef.
• Dijon mustard: Add complexity to every bite and enhance the overall flavor profile with a dollop of tangy mustard.
• Egg Yolk: Served on top of the beef tartare, raw egg yolk adds creaminess and richness to the dish and can also be mixed into the beef for added flavor and texture.
• Pickled Onions: Thinly sliced, pickled onions add a sharp, tangy bite that helps to balance out the richness of the beef.
• Cornichons: These tiny pickled cucumbers provide a crunchy texture and bright, tart flavor that complements the beef tartare.
• Potato chips or fries: For a heartier option, serve crispy chips or fries with beef tartare to dip or scoop.

Can I Make this Dish Ahead of Time?

No, you should not make this recipe ahead of time. You can chop the steak ahead of time and store it tightly wrapped in plastic in the refrigerator until you are ready to prepare and serve the tartare. Use the chopped beef within a day or so of preparation.

What Cuts of Beef Can I Use?

I used high-quality raw beef tenderloin (also known as filet mignon), but you could also use top sirloin, tenderloin, or New York strip. Again, cut the meat into very small pieces rather than grinding it up in a meat grinder.