Published: by Slow The Cook Down
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This traditional French dish is much easier to make at home than you think! This beef steak tartare recipe is ready to serve in less than 30 minutes and is a real show stopper. Served with pickled shallots and topped with a rich egg yolk for a delicious dinner party appetizer.
This recipe was first published in Nov 2016 and has been updated with more notes, photos and improved recipe.
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So this weekend I decided to get a little bit fancy pants and put together one of my favourite restaurant dishes, steak tartare.Finely diced, seasoned steak that melts in the mouth, I can't resist it!
I'm fully aware that raw steak may not be to everyone's taste, but it is a classic recipe for a reason. The steak is delicately seasoned and when served with egg yolk and pickles, this is an appetizer that packs a punch.
For more fancy appetizers to impress, be sure to check out my Salmon and Caviar Appetiser and Parmesan Crisp Canapes.
Ingredients
For the steak tartare
- Steak: I used sirloin steak for this beef tartare recipe. You want a nice tender and lean cut of meat. Filet mignonand chateaubriand and wonderful choices if money is not an issue.
- Worcestershire sauce: Adds savory and sweet flavors with just a touch of spice.
- Red wine vinegar: To add acidity to the recipe to cut through the creamy yolk egg.
- Dijon mustard: Adds a complex flavor and really helps to season the steak.
- Chives: For a mild onion flavor and to add freshness.
For the pickled shallots
These pickled shallots are totally optional, but they contribute a sweetness and acidity to the dish that works so well, and they are super quick to make.
- Shallots: A more delicate flavor compared to white or yellow onions. Slightly sweet and acidic.
- Red wine vinegar: For a robust and rich flavor. Also adds a great color to the shallots.
- Salt and pepper: For seasoning, added to taste.
- Sugar: To help balance out the acidity of the vinegar.
To serve
Again, these are all optional additions, but highly advised.
- Capers and cornichons: Briny and sharp, these are great additions to this appetizer.
- Toasted bread: I like to use a multigrain bread, but you can use whatever you have.
- Egg yolks: When broken, the egg yolks mix with the beef steak creating. a wonderfully creamy texture.
How to make steak tartare
Be sure to scroll down for the full recipe and tips!
- Pickle the shallots in a pot on the stovetop and let cool.
- Slice and dice the steaks as finely as you can.
- Mix the steak with the seasonings.
- Place the steak on a plate using a chefs ring or cookie cutter.
- Make a well in the middle and add the egg yolk.
- Serve with the garnishes.
Recipe Notes and Tips
- Freeze the steak for 20 to 30 minutes before cutting them. It makes it so much easier to dice the steak really finely and is definitely worth doing.
- Use a really sharp knife, like really sharp, to make nice clean cuts. You don't want to be sawing at a nice piece of steak.
- This recipe makes 4 appetizers and is easily halved or doubled. It serves two for a lunch.
- Use as fresh as you can eggs for the best flavor. Use organic / free run if possible.
Frequently Asked Questions
Can you use ground beef to make tartare?
No. Absolutely not. A million times no. Ground beef is made from several different cuts of beef and it needs to be cooked so that it's safe to eat. The texture would also be really gross, so just don't do it.
Can you make it ahead of time?
This dish is best served as soon as you've made it so that it doesn't dry out. If you want to plan ahead, once you have seasoned the beef, wrap it tightly in plastic wrap and you can keep it in the fridge for a couple of hours, but no more, before plating. The pickled shallots can be made several days ahead of time and kept in the fridge.
Can you make it with other meats?
Beef steak is traditionally used for this French classic, but you can easily mix it up with other meats. Veal and bison both work well. You can also make this with Asian beef varieties such as wagu and kobe.
I understand some people may be reluctant to try this one at home, even Mr Slow The Cook Down was a little bit reluctant to taste test this at first, but it was hoovered up super quickly! Take your time, give it some love, and it will be one of your go to dishes!
More Steak Recipes
- Coffee Marinated Steak (Reversed Seared)
- Philly Cheesesteak Stuffed Shells
- Steak Salad with Blue Cheese Dressing Recipe
- Marinated Flank Steak (Carne Asada) Tacos
- Red Wine Risotto with Steak
- The Ultimate Steak Melt
I love hearing from you!! If you have tried this beef steak tartare recipe, be sure to scroll down, give them a star rating and let me know what you thought!
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Steak Tartare
This traditional French dish is much easier to make at home than you think! This beef steak tartare recipe is ready to serve in less than 30 minutes and is a real show stopper. Served with pickled shallots and topped with a rich egg yolk for a delicious dinner party appetizer.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: French
Prep Time: 30 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 301kcal
Author: Slow The Cook Down
Ingredients
For the steak tartare
- 2 sirloin steaks (around 7 ounces / 200g each)
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- ½ tbsp dijon mustard
- 3.5 ounces chives finely chopped (10g)
For the pickled shallots
- 3.5 ounces shallots - 2 or 3 (100g)
- 5 ounces red wine vinegar (150ml)
- salt and pepper
- 1 tbsp sugar
To Serve
- 2 ounces capers (50g)
- 8-10 cornichons
- 2-4 slices of toasted bread
- 4 egg yolks
Instructions
First off, put your steaks in the freezer, this will make them easier to dice.
Finely slice the shallots and place into a small saucepan with the red wine vinegar, a pinch of salt and pepper and the caster sugar. Bring to the boil and then let simmer. Keep cooking until all of the liquid has evaporated. Take off the heat and let cool.
Take one steak out of the freezer. as thin as you can, slice the steak in to strips, discarding any fat or sinew. Slice each strip, again, as thin as you can, and then dice these strips. Repeat with the other steak.
Put the steak pieces into a bowl and add the Worcester sauce, red wine vinegar, mustard, gin, chives and a good couple of pinches of salt and pepper. Mix well. Taste a piece of steak to check the seasoning and add more salt and pepper if needed. Place into the fridge until ready to plate up - don't leave for more than 30mins.
Roughly chop the capers.
Use a chefs ring, or cookie cutter to place the steak tartare on to the plates. Don't compact the steak down. Using a teaspoon, make a small dip in the middle of the meat and carefully place in an egg yolk. Remove the ring and place the capers, onions and cornichons around the steak, along with the toast.
Serve immediately.
Notes
- Freeze the steak for 20 to 30 minutes before cutting them. It makes it so much easier to dice the steak really finely and is definitely worth doing.
- Use a really sharp knife, like really sharp, to make nice clean cuts. You don't want to be sawing at a nice piece of steak.
- This recipe makes 4 appetizers and is easily halved or doubled. It serves two for a lunch.
- Use as fresh as you can eggs for the best flavor. Use organic / free run if possible.
- Nutritional values are based on one of four servings.
Nutrition
Calories: 301kcal | Carbohydrates: 18g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 264mg | Sodium: 639mg | Potassium: 636mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1359IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 4mg
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Reader Interactions
Comments
Dona Musitano says
Made it and it was better than I expected. Will make again regularly. I also created a few variations. One was an Asian flavor, a little teriyaki, sushi ginger minced, touch of red pepper flakes. Kept the shallots and spices, dropped capers and mustard. Wow.
Reply
Slow The Cook Down says
So glad you enjoyed it Dona! Love the idea of adding Asian ingredients, must try that out!
Reply
Marlee says
Steak tartare is my favorite! And I love eating pickled shallots with it!Reply
Minnie Scott says
Wow ! What a fabulous recipe !!!
Your photos just make my mouth watering haha
Thanks for sharing this recipe Betty, i saved it and gonna try it this holiday for sure !Reply
[emailprotected] says
Hi Minnie, thanks for visiting and for the lovely comments!
Reply
patrick @alldayieat.com says
i had this for the first time when i went to Paris last month. it was the bomb!!
Reply
[emailprotected] says
I've only had tartare when I've been to mainland Europe, I think lots of places are a bit scared of making it elsewhere in the world! It's super delicious, I had to give it a go myself!
Reply
