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Steak tartare recipe

Steak tartare recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

This is the classic French dish of diced raw beef, traditionally served with finely chopped shallots, parsley, capers and gherkins. One thing is pretty indisputable though, which is that the meat - being the central aspect of the dish - should be of the highest possible quality.

East Lothian, Scotland, UK

5 people made this

IngredientsServes: 1

  • 100g best quality sirloin steak
  • 30g finely diced shallots
  • 1 teaspoon finely chopped capers
  • 1 teaspoon finely chopped gherkins
  • 1 teaspoon finely chopped flat leaf parsley
  • sea salt and freshly cracked black pepper
  • 1 free range egg yolk

MethodPrep:10min ›Ready in:10min

  1. With a sharp knife, cut the steak into small dice. Add the shallots, capers, gherkins, parsley, salt and pepper and mix well. Taste, and make sure it is appropriately seasoned. Arrange on a plate, make a hollow in the centre and place the egg yolk in.

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Kitfo (Ethiopian Steak Tartare Recipe)

Kitfo Recipe (Ethiopian Steak Tartare) – This Ethiopian beef tartare recipe features high-quality steak seasoned with bold spices for a delicious dish that pairs well with nearly any sides! Enjoy raw or quickly sear to serve as a meal that everyone will love to share around the dinner table.

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Steak tartare with pommes gaufrettes

This Paris bistro dish of finely minced or diced raw beef mixed with ingredients such as capers, cornichons, shallots and herbs, and often served topped with a raw egg yolk, is named after the Tartar people of Central Asia and became popular in the early twentieth century.

Guillaume says the biggest compliment you can pay a bistro is to order their steak tartare, as it means you trust the quality of their meat. He likes to serve his tartare with pommes gaufrettes – potatoes sliced into thin wafers using a lattice blade on a mandolin, deep-fried to crisp perfection. They provide a crunchy base for each mouthful of delicious meat.



Skill level


  • 320 g beef tenderloin, diced into small 5 mm cubes or slightly larger 1 cm cubes as desired
  • 2 tsp capers, chopped
  • 5 cornichons, finely diced
  • 3 French shallots, finely diced
  • ½ bunch chives, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tsp dijon mustard
  • ¼ cup tomato sauce
  • 3 tsp worcestershire sauce
  • dash of Tabasco sauce
  • 1 tsp cognac or brandy
  • 1 egg yolk
  • sea salt and freshly ground black pepper

Pommes gaufrettes

  • 2 large potatoes (a floury variety such as russet or spunta)
  • vegetable oil for deep-frying
  • 1 punnet baby herbs
  • handful of young salad leaves
  • 1 tbsp shallot vinaigrette

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the beef, capers, cornichons, shallots, chives, parsley, mustard, sauces, cognac or brandy and egg yolk in a large bowl. Mix until the beef is well coated. Season to taste with salt and pepper.

To make the pommes gaufrettes, peel and finely slice the potatoes using a lattice blade on a mandolin. Pour enough vegetable oil for deep-frying into a heavy-based saucepan and heat to 170°C. (If you don’t have a thermometer, drop in a cube of bread when the oil seems hot – if it browns in about 20 seconds, the oil is ready.) Deep-fry the potato wafers in batches for around 1 minute each, until lightly golden. Drain on paper towel.

Dress the baby herbs and salad leaves with the shallot vinaigrette.

To serve, take a large spoon of tartare. Use another spoon to carefully scoop the tartare from the first spoon, turning the meat and shaping it as you go. Keep transferring the meat from spoon to spoon until you have a neat, smooth, torpedo-shaped quenelle, then place on a serving plate. Continue making quenelles for each plate. Arrange a small stack of potato wafers and a small mound of salad beside each quenelle.

Yes, Steak Tartare Is Safe to Eat

If you're the kind of diner that tends to shy away from restaurants that serve dishes like foie gras and escargot, then you probably have reservations about steak tartare, too.

But don't let the ingredients turn you off. Steak tartare is actually a delightful and surprisingly approachable dish with roots in French, American and even Mongolian cuisines. So, how did a dish requiring such bravery from those who first ate it end up a beacon of fine dining?

What Is Steak Tartare?

First, steak tartare is a combination of raw beef mixed with any variety of accompaniments, but most commonly raw egg yolk, capers, pickles and other seasonings like Worcestershire sauce or Dijon mustard. The meat is cut into small cubes or is finely chopped in a food processor and then the seasonings are added. Steak tartare is usually served with a side of french fries or crostini.

An often-repeated myth is that steak tartare in its simplest form of raw meat can be traced back to 13th-century Mongolia where soldiers under Genghis Khan called Tatars, who were unable to sit down for real meals, consumed raw meat for sustenance.

The 17th-century book "Description d l 'Ukraine," which translates to "A Description of Ukraine," describes how horsemen would "cut the meat with two fingers of thickness" and place it under their saddles to both tenderize and "cleanse the blood of the flesh," thus making it safer to eat.

This myth has been debunked, though. "The Cambridge Medieval History" suggests the Tatars were simply using the raw meat to heal their horses' sores, noting the meat would have been inedible by the end of the day.

Fast forward hundreds of years to 20th-century Paris and the raw chopped beefsteak (called beefsteak a l'americaine) began appearing on menus at grand hotels across the country, cementing it as part of French cuisine — and as a "high class" delicacy to be eaten by the elite.

Only the Best Beef Will Do

"Steak tartare can be made from raw ground (minced) beef or any red meat," says chef Ariane Daguin, CEO of D'Artagnan in Union, New Jersey, and pioneer in the farm-to-table movement. "Bison tartare and venison tartare are very tasty. It is usually served with onions, capers, pepper, Worcestershire sauce and other seasonings — often presented to diners separately — to be added for taste with a raw egg yolk on top of the dish."

Daguin says the type of meat used is typically up to who's making it (tuna tartare is also common), but the best-tasting tartare comes from the tenderloin.

But what about eating raw beef? We all know the risks and how easy it is for bacteria to enter the body, potentially wreaking havoc on the digestive system. So, is eating steak tartare dangerous?

Not necessarily. E. coli is still a very real threat to those who eat raw meat (particularly beef), as the types of harmful bacteria that can cause foodborne illness is killed only when beef is cooked to 160 degrees Fahrenheit (71 degrees Celsius). The USDA warns against eating steak tartare, "cannibal sandwiches" and other uncooked beef due to the risk of foodborne illness.

"The USDA recommends you cook all meat," Daguin says. "However, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low."

McGill University's Office for Science and Society says if you trust the butcher and restaurant to take the meticulous steps ensure the cut of meat used is stored and prepared properly (single prep area just for tartare, special sanitation methods for knives and cutting boards, and serving immediately), eating steak tartare is perfectly OK.

HowStuffWorks may earn a small commission from affiliate links in this article.

Want to top your steak tartare off with a nice glass of wine? Ariane Daguin recommends pairing it with a hearty red wine to bring out the flavors of the meat.

Mexican Steak Tartare Recipe - Carne Tartara

Some optional items include capers, olive oil, cucumbers, and radishes. So, here you have a basic recipe for Carne tártara that you can enjoy and change to your liking! My personal version includes Kikkoman soy sauce, because it is a flavor enhancer and a very versatile ingredient that can be used in many different cuisines (and Mexican food is not an exception)!
This appetizer is all the rage with men, it is meat after all! In Mexico, men enjoy preparing carne tártara and having it with cold beers, while watching a soccer game with friends or just having a good time with the family.

How to make Mexican Steak Tartare


Steak Tartare With Horseradish and Capers

The first thing you need to do when making a good steak tartare at home is making sure of having fresh meat at your disposal. You can buy it already minced, or mince it at home using a sharp knife. Next thing you need to do is choose the rest of the ingredients. We’ve added a bit of Dijon mustard, horseradish, capers, onion, and spices for this recipe.


Step 1

Chill beef in freezer 15 minutes cut into ¼" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl season with salt.

Step 2

Divide tartare among chilled plates and top with egg yolks season with salt and black pepper. Serve with mustard, cornichons, and toast.

Step 3

*Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

How would you rate Beef Tartare with Cherry Peppers?

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Ingredients- Classic Steak Tartare

The following are the things which you will need to prepare the dish. You can also change the quantity of the ingredients according to your taste and not necessarily take as prescribed in the list below.

· medium oil-packed anchovy fillets – 3

· brined capers- 2 teaspoons

· Dijon mustard- 3 teaspoons

· prime beef tenderloin, cut into small dice- 10 ounces

· finely chopped onion- 2 tablespoons

· finely chopped parsley leaves- 2 tablespoons

· dashes Worcestershire sauce- 4

· crushed chili flakes- ¾ teaspoon

· salt- add as per your taste

About the recipe

History of the recipe

Gourmet cuisine goes from extreme to extreme – it’s hard to keep up with the latest culinary trends and fashions. Leaning towers of ingredients balanced precariously on top of each other, little flourishes of sauces, decorative microgreens.

It would be completely understandable to think that steak tartare is part of the nouvelle cuisine movement – yet another fancy creation cooked up (not literally!) by the world’s top chefs.

Well, it’s not. Believe it or not, people have been eating raw meat in forms similar to this for centuries.

Legend has it that steak tartare originated in the 13th century in the Polish borderlands, where the invading Tatars (or Tartars – people from Mongolia) would eat raw meat while on the move. These were fearsome and violent horseriding warriors in nomadic tribes. They were constantly pressing forward, covering large distances quickly, attacking, withdrawing, and attacking again.

It’s thought that the name “Tatar” comes from the terrified cries of the people they invaded. They would hear the recognizable “ta-tar ta-tar ta-tar” of the horses’ hooves approaching and would shout “tatar!” to warn the rest of the village of the devastation that was to come.

The Tatars would ride with a string of “spare” horses so they could keep moving continuously. They would eat the horses that were no longer useful. While they were on a military attack, they had no time to stop and cook meals.

Allegedly, they kept strips of raw (horse) meat under their saddles, which would then be tenderized by the constant pounding and grinding when they rode. They’d then just add in a bunch of spices, capers, and other ingredients to disguise the flavors of horse and saddle sweat, and enjoy a tasty meal. Lovely!

Luckily the way we make steak tartare today is a bit more refined, not to mention hygienic. In fact, it’s now highly considered among culinary circuits. It’s amazing to think that what was once such a barbaric-seeming tradition is now a gourmet dish!

Today, there are variants of steak tartare all over the world, though perhaps founded in different traditions. In Chile, for example, they eat a raw beef dish called “crudos”. In Ethiopia, they have a raw minced beef recipe called “kitfo”.

Tips for how to make steak tartare

Many people think that beef tartare has to be eaten in a restaurant. This isn’t true! In reality, it’s a very simple dish that can easily be constructed at home. There are, however, a few important things to remember while preparing your homemade steak tartare.

The main question people ask is this: is homemade steak tartare safe to eat? If you get your fresh beef from a trustworthy source and treat it in the correct way, there is no reason to have any hygiene concerns.

There are a few ways to go very wrong with this dish, and not just on a hygiene level. There are some hilarious photos hanging around the internet of people who have attempted raw beef tartare at home and not read up on how best to serve it up.

Here are a few tips and tricks for ensuring you get a safe and scrummy meal.

1. Buying the beef

You’re best off using beef from a butcher, as opposed to a supermarket. This way, you can be sure of the quality of the meat, that it is fresh, and be specific about what kind of thing you want. Always tell your butcher that you plan to make beef tartare – they’ll give you a fresh cut and advise on what cut works best.

People have different opinions on the best cut for a steak tartare recipe. Some recipes swear by the finest beef tenderloin, and this will undoubtedly give you a delicious tartare. However, if you’re reluctant to spend that much money on it, sirloin steak is also a great choice and will save you some cash.

A piece of top round steak is also favored by some recipes – it really is up to you and your preference (and wallet!).

It’s not a good idea to use ground beef (ready minced beef) as this is intended for cooking. This is because ground beef contains other trimmings and meat from various different cows. If you like the ground texture of beef for steak tartare (we’ll get onto the different textures later!) you can, of course, make ground fresh beef yourself using a grinder.

2. Preparing the beef

When you get your beef home, you want to prepare and eat it the same day to make sure it’s safe. You don’t want the meat to be hanging about for any length of time. The first step is to trim off any gristle, tendons, or fat. There shouldn’t be too much of this if it’s a good quality cut. Your butcher might do this for you if you ask them nicely!

Beef tartare needs to be served cold. The taste of lukewarm raw beef isn’t very appealing. As soon as possible after returning from the butchers, it’s recommended to put the beef in your freezer for at least an hour, or for enough time that it just begins to freeze but is not completely frozen solid. A good test is that you should be able to pierce it using a sharp knife.

This means that when you come to slice it up, it doesn’t warm up too much and retains its coldness. It also makes slicing much easier.

There are a couple of optional steps you can take if you’re particularly worried about eating raw meat. These steps are not in the recipe below but you can add them in if you want.

You can salt the beef. Rinse it in cold water and dry it off, then apply a generous layer of salt on all sides, and leave it in the fridge for an hour – no longer than a few hours or it’ll start to cure. Salt kills off bacteria that might be on the outside of the beef.

Some chefs also submerge the beef in salted boiling water for 10 seconds and then plunge it directly into ice-cold water for 10 more seconds. Remember to wash off the salt afterward!

Alternatively, you can sear the beef to kill off any potential bacteria. Lightly rub olive oil all over the beef, and sear it ever so slightly on all sides – not so much that it cooks through, just enough to gently cook the very exterior. Then pop it in the freezer to cool before slicing.

3. Cutting the beef

The way you cut your beef steak tartare very much depends on your preferred texture. Different recipes use different methods, from dicing, to chopping, to grinding. The recipe below recommends the chopping method but you can use any of the following.

If you are going for a precise look and style to your steak tartare, you can cut the steak very carefully into perfect cubes. This sounds difficult, but if you’ve followed the earlier step of half-freezing the beef beforehand, you’ll find that the knife will cut through fairly accurately quite easily.

Make sure you have sharpened your knife for this! Cut it into slices first, then into fine strips, and finally dice the strips to create your raw beef cubes.

You don’t need to be so exact about it if you’re happy with more of a minced look. Simply take your sharp knife and chop. It’s a quick and rather slapdash way to create a beef tartare recipe but it works just fine.

If you like, you can cube the steak first as above, and then run your knife through it several times to mince it up. This way, you can be sure that you’ve got pieces of roughly the same size, and won’t come across any lumps.

Another method is to grind it into a mince. Obviously, you can only do this if you have a grinder. If you do, then the main thing to remember is to keep your beef grinder spotlessly clean and sanitized between each use to avoid the spread of bacteria.

You want to use chilled meat cut into large chunks, and feed them through your grinder – preferably that you’ve also chilled, to stop the meat from warming up in the process. If you can, keep a bowl of ice cubes to one side, and place the cut meat directly on top of the ice cubes as you prepare the rest, to keep it cool.

4. Serving the steak tartare

When you order a beef tartare at a restaurant, it will traditionally be served up in an attractive circle shape, with a stack of crispy toast at the side. Often you’ll find that the pickles and capers are served separately so you can add them according to your own taste. There might be a garnish of chopped herbs or salad leaves on top.

Very often, it’ll be served with a raw egg yolk balanced on the beef. The egg creates a nice textural glue to bind the dish together. You can, by all means, use an egg yourself too – just make sure it is fresh. If you’d rather not have totally raw egg yolks, you can poach the egg yolk in boiling water for 15 seconds before adding it to the beef.

It’s doubtful that the original Tatars would have taken the time to balance an egg yolk on top of their own version of the recipe!

The beauty of making it yourself if that you can obviously serve it up however you like. The actual preparation of this recipe should only take a total time of half an hour maximum, depending on how finely chopped you like your ingredients.

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Steak Tartare.

Ready to make this Steak Tartare Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1 5 ounces fil beef (per
Fresh herbs
Black pepper and salt
1 Egg yolk
Salad and dressing to

Ensure beef has no visible sinew. Mince or chop finely. Finely chop
anchovies, capers, garlic, shallots and herbs. Shape the beef into a thick
disc, create a dip in the middle and place one egg yolk in the middle.
Select from the chopped ingredients to your own taste. Mix together the egg
yolk and selected ingredients. Add black pepper and salt to taste.

Serve with cross dressed salad.

NB: the dish is even nicer if you add just a little walnut oil with the
other ingredients.

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