Beef tartare isn’t just a dish — it’s an experience. At first glance, it might seem intimidating: raw beef, raw egg, bold seasonings, no cooking involved. But behind its daring appearance lies a delicate balance of flavor, texture, and tradition that has earned it a spot on menus from Paris to Tokyo.
What is Beef Tartare?
Beef tartare (or steak tartare) is finely chopped or minced raw beef, traditionally seasoned with ingredients like capers, onions, Dijon mustard, Worcestershire sauce, and fresh herbs. It’s typically served with a raw egg yolk on top and accompanied by toasted bread or crispy chips. The result? A savory, melt-in-your-mouth dish with layers of complexity.
What will you need?
Beef: Go for tender, lean cuts like beef tenderloin or sirloin. Always buy from a trusted butcher and ensure it’s ultra-fresh.
Eggs: Use pasteurized eggs if you’re concerned about safety, but fresh, organic egg yolks are the classic topper.
Seasonings: Shallots, salt, pepper, cornichons, capers, parsley, chives, Dijon mustard, extra virgin olive oil, hot sauce, Worcestershire sauce — each adds punch and depth. Balance is key.
How to make Beef Tartare
Finely dice the beef with a sharp knife. Don’t use a food processor — the texture is crucial.
In a bowl, mix the beef with shallots, capers, cornichons, mustard, Worcestershire, hot sauce, egg yolk, chives, parsley, salt, and pepper.
Form into a neat mound or use a ring mold for presentation.
Top with a egg yolk cured in soy sauce, a drizzle of olive oil, and a sprinkle of herbs.
Serve immediately with toasted baguette slices or crispy chips.
Tips for Serving
- Keep it cold: Chill your mixing bowl and plate to keep the beef fresh.
- Customize: Add a little Tabasco or horseradish for heat. Swap beef for tuna for a twist.
- Pair wisely: A crisp white wine or a light red like Pinot Noir complements the richness beautifully.
Is It Safe?
If made with fresh, properly handled ingredients, beef tartare is safe to eat. Use meat that’s been stored correctly, avoid cross-contamination, and consume immediately. When in doubt, ask your butcher for advice.
Final Thoughts
Beef tartare is more than a dish — it’s a statement. It says you trust your ingredients, appreciate culinary craft, and aren’t afraid to explore. Whether you’re impressing dinner guests or treating yourself to a luxe solo meal, tartare delivers an experience that’s bold, refined, and unforgettable.
Beef Tartare
Course: SidesDifficulty: Easy2
servings30
minutes40
minutes300
kcalIngredients
200 g 200 high-quality beef tenderloin
1 1 small shallot, finely chopped
1 tbsp 1 capers, chopped
1 tbsp 1 cornichons, chopped
1 tsp 1 Dijon mustard
1 tsp 1 Worcestershire sauce
2 2 egg yolks, 1 cured in soy sauce
1/2 tsp 1/2 salt
1/2 tsp 1/2 black pepper
1 tsp 1 hot sauce
1 tsp 1 chives, chopped
1 tsp 1 parsley, chopped
1 1 russet potato, cut in thin chips
neutral oil, for frying
soy sauce
Directions
- For the chips
- Add 1 egg yolk to a small bowl filled with soy sauce. Place in the fridge to cure for 30 minutes
- Use a mandolin to thinly slice 1 russet potato. Add the slices to a bowl of cold water and let soak for 20 minutes. Remove to a kitchen towel and pat dry with paper towels.
- Heat some oil to 330 degrees Fahrenheit, and add the potato slices, in batches, and fry until golden and crispy. About 3-5 minutes. Be sure to continuously agitate the chips while frying to ensure an even cook.
- Remove the chips to a paper towel lined tray to drain any access oil. Then add immediately to a bowl and season with salt.
- For the beef
- In a bowl, mix the beef with shallots, capers, cornichons, mustard, Worcestershire, hot sauce, egg yolk, chives, parsley, salt, and pepper.
- Form into a neat mound or use a ring mold for presentation.
- Top with the egg yolk cured in soy sauce, a drizzle of olive oil, and a sprinkle of herbs.
- Serve immediately with toasted baguette slices or crispy chips.