Steak Tartare Recipe

Steak Tartare
Andre Tsitsipas
Andre Tsitsipas

Steak tartare is a classic dish made from raw, finely chopped or minced beef, seasoned with various ingredients and served with accompaniments like capers, pickles, and onions. This dish is perfect for those who love the taste of uncooked meat and are looking for a unique culinary experience.


  • 1 lb (450g) of high-quality beef tenderloin or sirloin, trimmed of any fat and sinew
  • 2 large egg yolks
  • 1/4 cup finely chopped red onion
  • 2 tbsp finely chopped capers
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tsp hot sauce (such as Tabasco), or to taste
  • Salt and freshly ground black pepper
  • Toasted baguette slices or crackers for serving
  • Optional garnishes: finely chopped pickles, sliced radishes, and/or additional capers


  1. Prepare the beef: Place the beef in the freezer for about 30 minutes to firm it up slightly. This will make it easier to chop. Remove the beef from the freezer and use a sharp knife to cut it into thin slices. Stack the slices and cut them into thin strips, then finely chop the strips into small, even pieces. Alternatively, you can use a food processor, but make sure not to over-process the meat – it should have a slightly coarse texture.
  2. Combine the ingredients: In a large mixing bowl, whisk together the egg yolks, red onion, capers, parsley, Dijon mustard, Worcestershire sauce, olive oil, hot sauce, salt, and pepper. Add the chopped beef to the bowl and mix gently but thoroughly to combine all the ingredients evenly.
  3. Taste and adjust: Taste the steak tartare for seasoning and adjust with more salt, pepper, or hot sauce if necessary.
  4. Serve: To serve, shape the steak tartare mixture into small patties or mounds and place them on individual plates or a serving platter. Garnish with optional toppings like chopped pickles, sliced radishes, or additional capers, if desired. Serve with toasted baguette slices or crackers for scooping up the tartare.


  • Always use the freshest, highest-quality beef you can find for this recipe, as it will be eaten raw. Talk to your butcher about your plans, and they can help you choose the best cut for steak tartare.
  • Steak tartare is traditionally prepared tableside in some restaurants, allowing guests to customize the seasonings and mix the ingredients to their taste. You can also serve the dish this way at home by setting out the chopped beef and a variety of mix-ins and allowing your guests to create their own perfect blend.

Enjoy this delicious and classic French dish, and don’t forget to pair it with a nice glass of red wine or a refreshing beer. Bon appétit!

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