Steak Tartare Recipe

Ingredients

400g best quality beef tenderloin (filet), finely minced
2 egg yolks (from very fresh eggs)
2 tablespoons capers, finely chopped
1 red onion, finely minced
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (Tabasco or similar)
6-8 anchovy fillets, finely minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped (optional)
Salt and freshly ground black pepper, to taste
Toasted bread or crackers, for serving

Instructions

1Select Premium Beef

Quality is paramount in steak tartare. Use the finest beef tenderloin you can find—ideally from a trusted butcher who practices proper food safety. The beef should be minced finely, not ground. Some prefer to do this themselves with a sharp knife for better control and texture.

2Prepare the Base

Place the minced beef in a cold bowl. Create a small well in the center and carefully place both egg yolks in it (don't break them). Surround the yolks with the capers, red onion, and anchovy fillets. This presentation allows diners to mix to their taste, or you can fold everything together gently.

3Add the Seasonings

In a small bowl, combine the Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce. Mix until smooth. Drizzle this over the beef mixture. Sprinkle with the fresh parsley and tarragon if using.

4Mix Carefully

Using a fork or your hands (clean, cold hands work best), fold everything together gently but thoroughly. The mixture should be well combined but not overworked—you want texture, not a paste. Season with salt and pepper to taste. Avoid using too much salt as it will draw out moisture.

5Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to chill. Serve on chilled plates with toasted bread or crackers on the side. A quenelle (oval spoon shape) presentation is classic and elegant. Serve immediately while still cold.

📝 Chef's Critical Tips for Perfect Steak Tartare

Food Safety First: Use only the highest quality beef from a trusted source. The beef should be minced fresh, ideally same day. Keep everything ice cold throughout preparation.
Egg Yolks: Use eggs from a source you trust. The yolk acts as a binder and adds richness. Some restaurants use pasteurized eggs for extra safety.
Beef Texture: Mince, don't grind. Use a sharp knife to chop the beef finely by hand if possible. This preserves the texture and prevents the meat from becoming mushy.
Temperature Matters: Keep everything cold. Use chilled bowls, chilled plates, and work quickly. Warm hands or bowls can spoil the dish.
Flavor Balance: Steak tartare should be bold and complex. The acidity from lemon and Worcestershire is essential; don't underdo these ingredients.
Anchovy Magic: Anchovies might seem strong, but they dissolve into the mixture and add savory depth. Don't skip them!
Not Overworked: Mix gently and stop before you think it's done. Overworking makes the texture mushy and less appealing.
Variations: Some add cornichons (small pickles) or caper berries. You can also add a touch of truffle oil for luxury.
Serving Style: Traditional presentation includes the egg yolk on top, whole or mixed in. Serve with crispy toasts, never soft bread that will get soggy.
Timing: Eat as close to preparation as possible. Steak tartare is best eaten fresh and cold, within 30 minutes of mixing.