Steak tartare
Raw beef chopped by hand, seasoned with shallot, capers, cornichons, mustard and Worcestershire, topped with an egg yolk and served with frites.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 30 min
- Cook
- —
- Rest
- None
- Total
- 30 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Treat yourself$28+ USD · indicative, not a store price
About
Steak tartare is raw beef, chopped fine and seasoned at the last minute. The bistro way is to chop lean fillet or rump by hand with a sharp knife, never a mincer, which smears and warms the meat, then mix in finely chopped shallot, capers, cornichons and parsley with Dijon mustard, Worcestershire sauce, Tabasco, olive oil, salt and pepper. It is shaped into a round, a raw yolk goes into a dip on top, and it comes with frites and a green salad. Taste the seasoning on a small amount before you dress the lot. Everything depends on very fresh beef from a butcher you trust, kept cold from shop to plate.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef, very fresh fillet, or trimmed rump or sirloin, in one piece, cut for you that day500 g
- Egg yolks, very fresh, one per person4
- Shallot, very finely chopped2 small
- Capers, rinsed and chopped30 ml
- Pickles, cornichons, finely chopped6
- Parsley, flat-leaf, finely chopped30 ml
- Dijon mustard15 ml
- Worcestershire sauce9.9 ml
- Tabasco sauce, or to taste2½ ml
- Olive oil30 ml
- Tomato ketchup (optional)15 ml
- Salt4.9 ml
- Black pepper, freshly ground2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Chill the beef, a board and a bowl. Trim off every scrap of sinew and fat. Cut the beef into 3 mm slices, then strips, then small dice, and go over it with the knife until it is finely chopped but not a paste. Keep it in the cold bowl set over ice.
15 min
Watch: Raw beef carries a real risk of food poisoning. Buy whole meat cut that day, keep it below 5°C, chop it just before serving, and never use ready-minced beef. It is not for anyone pregnant, very young, elderly or with a weakened immune system.
Step 2
Chop the shallot, capers, cornichons and parsley as finely as you can.
6 min
Step 3
In a mixing bowl stir together the mustard, Worcestershire, Tabasco, ketchup if using, olive oil, salt and pepper. Stir in the chopped shallot, capers, cornichons and parsley.
3 min
Step 4
Just before serving, fold the seasoning through the beef with a fork. Taste a little and adjust: more Tabasco for heat, salt, a few more capers for sharpness.
3 min
Tip: Season at the last minute. Salt draws water out of the beef and turns it grey within half an hour.
Step 5
Shape into four rounds on cold plates, with a ring or by hand, and press a dip into each. Slip a yolk into each dip and serve at once with frites and a green salad.
3 min
Watch: The yolk is raw too. Use the freshest eggs you can buy, pasteurised if in doubt.
Nutrition
Per serving · estimate
- Calories
- 419 kcal
- Protein
- 35.6 g
- Carbs
- 5.3 g
- Fat
- 27.1 g
- Saturated fat
- 9 g
- Fibre
- 0.8 g
- Sugar
- 2.7 g
- Sodium
- 747 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Fish
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Beef fillet → Trimmed rump, topside or sirloin
Cheaper and with more flavour; just trim it more carefully, because any sinew stays chewy raw.
Frites → Toasted sourdough and a sharp green salad
Lighter, and it is how many people eat it at home.
Tips
- Put the beef in the freezer for 15 minutes before chopping. It firms up and cuts more cleanly.
- A good tartare should taste of beef first. If all you notice is mustard and Tabasco, use less next time.
History & culture
It is a Paris brasserie classic, ordered at lunch with a glass of red, and some bistros still mix it at the table and ask how hot you want it. A version seared briefly on each side is called aller-retour, a return ticket. Belgians eat a close relative, filet américain, spread on bread.
The name points to the Tartars, and the story goes that Mongol riders tenderised raw meat under their saddles, which nobody has ever shown. Early 20th-century French menus called raw minced beef with an egg yolk steak à l'américaine, while tartare meant the same beef served with tartare sauce. By the middle of the century the two names had merged.
Traditional — Brasseries split on ketchup: some Paris kitchens add a spoon, purists do not. Hand-chopping is standard in good bistros; minced tartare is softer and is what supermarkets sell ready-made. Worcestershire sauce contains anchovy, hence the fish allergen.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Steak tartare take?
30 min all in — 30 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Eggs, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Beef fillet → Trimmed rump, topside or sirloin. Cheaper and with more flavour; just trim it more carefully, because any sinew stays chewy raw. Frites → Toasted sourdough and a sharp green salad. Lighter, and it is how many people eat it at home.
What should I watch for?
Raw beef carries a real risk of food poisoning. Buy whole meat cut that day, keep it below 5°C, chop it just before serving, and never use ready-minced beef. It is not for anyone pregnant, very young, elderly or with a weakened immune system. The yolk is raw too. Use the freshest eggs you can buy, pasteurised if in doubt.
Any tips from this recipe?
Put the beef in the freezer for 15 minutes before chopping. It firms up and cuts more cleanly. A good tartare should taste of beef first. If all you notice is mustard and Tabasco, use less next time.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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