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
Scale
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
