How to Make Classic Steak Tartare (Beef Tartare) Recipe
If you have ever wondered about that quintessential French dish that elevates raw beef into a sophisticated delight, you are in for a treat. How to Make Classic Steak Tartare (Beef Tartare) combines simplicity and elegance, bringing together fresh, finely chopped beef with vibrant condiments to create something truly special. This recipe is a brilliant way to impress guests or indulge in a restaurant-quality experience from the comfort of your kitchen.
Ingredients You’ll Need
The magic of this dish lies in its straightforward ingredients, each playing an essential role. The quality and freshness of your beef provide the foundation, while the tangy capers and cornichons add brightness. Shallots and parsley introduce subtle sharpness and freshness, and the mustard and Worcestershire sauce deliver a perfect punch of flavor. Every component is a building block for texture and taste, making this dish so memorable.
- 8 ounces top round steak: Choose fresh, high-quality beef and finely chop it for the perfect bite-sized texture.
- 2 tablespoons capers: Drained and finely chopped, these add a hint of briny tang.
- 2 tablespoons cornichons: Finely chopped small dill pickles; their crunch and sourness brighten the dish.
- 2 tablespoons shallots: Finely chopped to provide mild oniony notes without overwhelming flavor.
- 2 tablespoons parsley: Fresh and finely chopped for a burst of herbaceous freshness.
- 2 tablespoons Worcestershire sauce: Adds a subtle umami complexity to the tartare.
- 1 ½ tablespoons Dijon mustard: For its sharp, creamy heat that binds all the flavors together.
- ½ teaspoon kosher salt: Enhances all the natural flavors—adjust to your taste.
- 2 egg yolks: Fresh, to top and enrich each serving beautifully.
- Baguette slices: Thinly sliced and toasted to add a crisp contrast.
- Extra cornichons or pickled veggies: Serve on the side to complement the richness.
- Mustard: A spoonful to accompany for added tang if desired.
How to Make How to Make Classic Steak Tartare (Beef Tartare)
Step 1: Prepare the Beef
Start by placing your beautiful fresh beef on a small plate and pop it into the freezer for about 20 minutes. This firms up the meat slightly, making it easier to finely chop. After chilling, carefully slice the beef into thin strips and then finely chop it to about a ¼-inch dice. This texture is key to a tender yet satisfying bite. Once chopped, place the beef back onto a plate and refrigerate while you prepare the other ingredients.
Step 2: Chop and Combine the Flavor Builders
Next, finely dice the capers, cornichons, shallots, and parsley. These ingredients bring bursts of bright acidity, mild heat, and herbaceous notes to balance the richness of the beef. Toss these chopped goodies into a mixing bowl along with the Worcestershire sauce and Dijon mustard. Stir everything together gently to meld those vibrant flavors before you add the beef.
Step 3: Fold in the Beef and Season
Now for the exciting part—add your chilled, chopped beef to the mixture. Gently fold all the ingredients together, making sure every bite is infused with that tangy, savory love. Sprinkle in kosher salt to your taste and mix once more. Keep this luscious mixture chilled to maintain freshness until you’re ready to assemble your tartare plates.
Step 4: Mold and Plate the Tartare
To give your tartare an elegant presentation, press the mixture into a round mold or ramekin, then carefully divide it into two portions onto separate plates. This step shapes your tartare neatly and sets the stage for the finishing touch.
Step 5: Add the Egg Yolk
Make a small well in the center of each tartare mound and gently place a fresh egg yolk in each. This luscious yolk adds richness and silkiness, inviting you to mix it in just before every bite—trust me, it’s pure indulgence.
Step 6: Serve and Enjoy Immediately
Serve your tartare with thin toasted baguette slices, extra cornichons or pickled vegetables, and a little spoonful of mustard on the side. This combination of crunchy bread and piquant accompaniments perfectly complements the tender beef, making every forkful a delightful dance of flavors and textures. Enjoy your masterpiece right away for the best experience.
How to Serve How to Make Classic Steak Tartare (Beef Tartare)
Garnishes
The beauty of classic steak tartare is in its simplicity, but thoughtful garnishes elevate the experience even more. Fresh parsley sprinkled on top adds a fresh pop of green, while extra cornichons add crunch and tang. A drizzle of high-quality olive oil or a pinch of cracked black pepper can also add nuanced flavor if you want to customize a touch.
Side Dishes
This dish shines as a starter or light main and pairs incredibly well with crisp side salads—think peppery arugula or a lemony mixed green salad. Light roasted potatoes or even simply blanched asparagus can round out the meal without overpowering the delicate tartare.
Creative Ways to Present
For a stunning presentation, try stacking the tartare using a ring mold for an elegant tower, or serve individual portions in small glass jars for a modern twist. You might even offer mini tartine style bites on toasted baguette slices garnished with microgreens—great for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Because steak tartare is made from raw beef, it’s best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. Consume within 24 hours for food safety and best flavor. The texture and vibrant flavors do diminish over time, so plan accordingly.
Freezing
Freezing steak tartare is not recommended as it will drastically affect the texture of the raw beef and the delicate mixture. If you must freeze, expect a change in quality and flavor upon thawing.
Reheating
Steak tartare should never be reheated. It is a raw beef preparation intended to be eaten cold or at room temperature. Enjoying it fresh ensures you experience its full depth of flavor and ideal texture.
FAQs
Is it safe to eat raw beef in steak tartare?
Yes, as long as you use very fresh, high-quality beef from a trusted source and handle it properly. Proper refrigeration and hygiene reduce risks, but always consume tartare fresh and avoid if you are immunocompromised.
Can I use a food processor to chop the beef?
While it’s tempting to use a food processor, finely dicing the beef by hand with a sharp knife is preferred. It preserves the texture and prevents the meat from becoming mushy.
What cut of beef works best for steak tartare?
Lean, tender cuts like top round or sirloin are often recommended for their flavor and texture. Avoid fattier or tougher cuts to maintain the delicate balance of this dish.
Can I make this dish vegetarian or vegan?
Traditional steak tartare relies on raw beef and egg yolk, but vegan alternatives using finely chopped beets or mushrooms have become popular. They provide texture and earthiness but naturally lack the meaty flavor.
How important is the egg yolk?
The egg yolk adds lusciousness and richness, binding the tartare flavors. While optional, it is highly recommended for an authentic and indulgent steak tartare experience.
Final Thoughts
There is something truly special about mastering How to Make Classic Steak Tartare (Beef Tartare). It’s a recipe that invites you to appreciate quality ingredients and simple yet bold flavors. Give this iconic dish a try, and you may find it becoming a cherished favorite for entertaining or a personal culinary adventure. Once you taste that perfectly balanced, velvety tartare with its bright, zesty accompaniments, you’ll know why it’s a timeless classic.
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How to Make Classic Steak Tartare (Beef Tartare) Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
Classic Steak Tartare is a sophisticated and flavorful dish made from finely chopped raw beef combined with a delicious mix of capers, cornichons, shallots, parsley, Worcestershire sauce, and Dijon mustard. Served chilled with a fresh egg yolk on top and accompanied by toasted baguette slices and pickled vegetables, this elegant French appetizer is perfect for those who appreciate fresh, bold flavors and a touch of culinary artistry.
Ingredients
Beef Mixture
- 8 ounces top round steak (finely chopped or sirloin steak)
- 2 tablespoons capers (drained and finely chopped)
- 2 tablespoons cornichons (finely chopped, or small dill pickles, not sweet)
- 2 tablespoons shallots (finely chopped)
- 2 tablespoons parsley (finely chopped)
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons Dijon mustard
- ½ teaspoon kosher salt (or more to taste)
To Serve
- 2 egg yolks (fresh)
- Baguette (thinly sliced and toasted)
- Cornichons or other pickled vegetables
- Mustard (for serving)
Instructions
- Prepare the Beef: Place the beef on a small plate and freeze for about 20 minutes until slightly firmed up. This helps in finely chopping the beef. Cut the chilled beef into ¼-inch slices, then into ¼-inch strips, and finally finely chop with a sharp knife. Place the chopped beef on a plate and refrigerate while preparing the other ingredients.
- Mix the Flavorings: Finely chop the capers, cornichons, shallots, and parsley into a fine dice. Combine these in a mixing bowl and add Worcestershire sauce and Dijon mustard. Toss everything together until well combined.
- Combine Beef and Flavorings: Add the chopped steak to the bowl with the mixed ingredients. Gently fold all the components together, season with kosher salt to taste, and mix again to incorporate. Keep the mixture chilled until ready to serve.
- Shape the Tartare: Press the tartare mixture into a round mold or ramekin to shape it. Divide the mixture into two portions and place onto two separate plates.
- Add Egg Yolks: Make a small well in the center of each tartare portion and gently add a fresh egg yolk into each well. This adds richness and creaminess to the dish.
- Serve: Serve the steak tartare immediately with thin slices of toasted baguette, additional cornichons or pickled vegetables on the side, and a spoonful of mustard for extra flavor. Enjoy right away for the best taste and texture.
Notes
- Use the freshest, highest-quality beef possible to ensure safety and best flavor.
- Keep the beef very cold throughout preparation to maintain texture and safety.
- You can substitute Dijon mustard with whole grain mustard for a different texture.
- Serve immediately after assembling to enjoy the fresh flavors and raw texture.
- Egg yolks must be fresh and from a trusted source as they are consumed raw.
- Adjust salt and Worcestershire sauce to taste depending on preference.
- For a gluten-free version, serve with gluten-free crackers instead of baguette.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook, chopping and mixing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 280 mg
Keywords: steak tartare, beef tartare, raw beef recipe, classic French appetizer, no-cook beef dish, raw steak recipe
