If you’ve ever wanted to wow friends or treat yourself to a truly elegant yet refreshingly simple dish, learning How to Make Classic Steak Tartare (Beef Tartare) is an absolute must. This dish brings raw, high-quality beef together with bold flavors and delicate seasonings, creating a vibrant, fresh experience that feels like a little celebration on your palate. The beauty of steak tartare is in its minimalism yet boldness—allowing the pure flavor of the beef to shine while the accompaniments enhance texture and tang. Whether you’re a seasoned foodie or just adventurous enough to try something new, I can promise this recipe will quickly become a beloved classic in your cooking repertoire.

How to Make Classic Steak Tartare (Beef Tartare) Recipe - Recipe Image

Ingredients You’ll Need

To make steak tartare that sings, you’ll want to keep your ingredient list simple but purposeful. Each item plays a crucial role in building the layers of flavor, texture, and color that make this dish unforgettable.

Top-quality beef tenderloin or sirloin: Choose fresh, lean meat from a trusted butcher for the best texture and flavor.

Egg yolk: Adds creamy richness and binds the tartare together beautifully.
Dijon mustard: Brings a mild tanginess to brighten up the meat.

Worcestershire sauce: Adds depth and a subtle umami kick.
Capers: Their briny punch cuts through and complements the richness.

Shallots: Finely minced, they add a delicate sharpness.
Fresh parsley: Provides a fresh, herbaceous note.
Salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.

Good-quality extra virgin olive oil: For subtle smoothness and mouthfeel.
Lemon juice: A splash to add brightness and balance.

How to Make How to Make Classic Steak Tartare (Beef Tartare)

Step 1: Prep Your Beef

Start by trimming any excess fat or sinew off your beef. Because this dish uses raw meat, freshness and quality are non-negotiable. After trimming, finely dice the beef into small cubes by hand—this step is crucial as the texture defines the final experience. Resist the temptation to use a food processor here; hand-dicing ensures a delicate, pleasing bite every time.

Step 2: Mix the Flavor Base

In a mixing bowl, combine finely minced shallots, chopped capers, and fresh parsley. Add in your Dijon mustard, Worcestershire sauce, a drizzle of olive oil, and a squeeze of lemon juice. Stir gently to marry the flavors—a perfect balance of tang, salt, and freshness awaits.

Step 3: Combine Beef and Seasonings

Add the diced beef into the bowl with your flavor base. Sprinkle in salt and freshly ground black pepper to taste. Then, gently fold everything together so the meat is coated but still retains its structure. This is the moment where simplicity meets sophistication; trust your palate and adjust seasonings as you go.

Step 4: Plate Elegantly with Egg Yolk

Traditionally, steak tartare is served with a raw egg yolk on top, adding richness and silkiness. Create a little nest on your serving plate using a ring mold or by shaping the mixture with a spoon, then gently place the egg yolk right in the center. It’s that simple touch that elevates the dish visually and taste-wise.

How to Serve How to Make Classic Steak Tartare (Beef Tartare)

Garnishes

Classic garnishes include finely chopped cornichons and extra capers on the side, adding a delightful salty crunch to each bite. Some prefer a sprinkle of freshly chopped chives or a tiny handful of microgreens to introduce vibrant color and fresh herbal notes that balance the richness of the beef.

Side Dishes

This dish deserves simple, crisp accompaniment. Think crunchy toast points or thinly sliced baguette lightly toasted to give you something to scoop up your tartare. Alternatively, crisp potato chips can provide a textural contrast that’s addictive. Avoid anything too heavy—let the tartare shine with just a whisper of support.

Creative Ways to Present

For a modern twist, you can serve steak tartare in clear glasses with layered accompaniments like avocado mousse or beetroot puree beneath the beef, turning the dish into a visually stunning appetizer. Another fun approach is to serve individual portions in miniature cast iron skillets for a rustic, cozy vibe—presentation really can change the whole dining experience.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the coldest part of your fridge and consume within 24 hours. Because the beef is raw, freshness is critical both for flavor and safety. Before serving leftovers, check the aroma and appearance to ensure quality.

Freezing

Freezing steak tartare is not recommended. The texture of raw minced beef will degrade once frozen and thawed, resulting in a less enjoyable mouthfeel and potential safety concerns. Fresh is always best for this dish.

Reheating

Reheating is a no-go for steak tartare since it defeats the purpose of serving raw, tender beef. If you want a warm dish with similar flavors, consider preparing a steak with tartare-inspired sauce on the side instead.

FAQs

What cut of beef is best for steak tartare?

The best cuts are tender, lean, and fresh—typically tenderloin or sirloin. These cuts have a fine grain that’s easy to dice and a flavor that shines when raw.

Is it safe to eat raw beef?

Yes, but only if the meat is sourced fresh from a reputable butcher, kept cold, and handled hygienically. Proper preparation minimizes risks.

Can I substitute the egg yolk?

If you’re concerned about raw eggs, you can omit the yolk or use a coddled egg instead. However, the yolk’s creaminess is part of the traditional experience.

How long does steak tartare keep?

Eat it within 24 hours if stored properly in the refrigerator. Beyond that, freshness and safety decline quickly.

What drinks pair well with steak tartare?

Light-bodied red wines like Pinot Noir, chilled dry rosé, or even crisp Champagne complement steak tartare beautifully due to their acidity and delicate tannins.

Final Thoughts

Embracing How to Make Classic Steak Tartare (Beef Tartare) opens up a wonderful gateway to classic French flavors with minimal fuss and maximal wow factor. With fresh ingredients and a little bit of care, you can create a dish that impresses every time. Give it a try—you might just discover a new favorite that never leaves your table.

How to Make Classic Steak Tartare (Beef Tartare) Recipe

★★★★★

4.8 from 25 reviews

Author: Noah

Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful recipe for grilled peaches served warm with optional vanilla ice cream and fresh mint, perfect for a sweet and simple dessert with a touch of elegance.

Ingredients

Scale

Peaches

4 peaches (halved and pitted)

Butter

1 ½ tbsp unsalted butter (melted, for brushing)

Herbs

2 tbsp fresh mint (finely chopped)

Optional

4 scoops vanilla ice cream
Honey (for dairy-free alternative, amount to taste)

Chopped toasted nuts (for crunch, optional, amount to taste)

Instructions

Preheat the Grill: Preheat the grill to medium-high heat and ensure the grates are clean. Alternatively, heat a griddle pan to medium-high heat to achieve perfect grilling results.
Prepare the Peaches: Cut the peaches into halves or quarters and carefully remove the pits, making sure the fruit remains intact for grilling.

Brush with Butter: Generously brush the melted unsalted butter over the cut sides of the peaches to enhance caramelization and flavor during grilling.
Grill the Peaches: Place the peaches cut side down on the grill or griddle pan. Grill for 3 to 4 minutes, rotating them halfway through to achieve even grill marks and a warm, soft texture.
Serve and Garnish: Serve the warm grilled peaches topped with finely chopped fresh mint. For a classic treat, add vanilla ice cream to half of the peaches. Alternatively, keep it dairy-free by drizzling honey and sprinkling chopped toasted nuts along with mint for added texture and sweetness.

Notes

You can substitute the unsalted butter with a dairy-free margarine for a vegan version.
Peaches should be ripe but firm to hold their shape while grilling.
To add a tangy twist, consider sprinkling a little cinnamon or nutmeg before grilling.

Optional toppings like chopped toasted nuts elevate the texture and flavor, adding a crunchy contrast to the soft peaches.
The ice cream option pairs beautifully but is entirely optional for a lighter dessert.

Prep Time: 10 minutes

Cook Time: 5 minutes
Category: Dessert
Method: Grilling

Cuisine: American

Nutrition

Serving Size: 1 grilled peach half
Calories: 120 kcal

Sugar: 14 g
Sodium: 35 mg
Fat: 5 g

Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g

Carbohydrates: 20 g
Fiber: 2 g
Protein: 1 g

Cholesterol: 10 mg

Keywords: grilled peaches, peach dessert, easy summer dessert, grilled fruit, vanilla ice cream dessert, fresh mint, peach recipe