Steak Tartare Recipe

A plate of meat burgers with onions and olives.

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This gourmet beef tartare is easy enough to make at home! Mix fresh steak with capers, anchovies, and other briny ingredients to make this true delicacy.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Main Course

Cuisine: French

Difficulty: Medium

Servings:

Author: Becky Hardin

Ingredients

1 pound raw steak
1 shallot
1-2 pickles
1 tablespoon capers
2 anchovies
2 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground paprika plus more, for serving
⅛ teaspoon ground cayenne pepper

For Serving

4 large egg yolks
Chopped fresh parsley optional
Olive oil optional, for drizzling

Instructions

Wash your hands, work surface, and utensils well before beginning (see note).
Trim away any visible fat or connective tissue from the steaks.
1 pound raw steak
Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
If desired, make a small well in the center of each portion of tartare. This is where you'll place the egg yolk. Place one yolk in the well you created on each portion of tartare.
4 large egg yolks
Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil.
Chopped fresh parsley, Olive oil
Serve the steak tartare immediately with toasted bread, crostini, or crackers. It's best enjoyed fresh and is perfect as an appetizer or a light main course.

Notes

Note: Steak tartare is a raw dish, so it's crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. Make sure to use gloves and properly wash your hands.
This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination. As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
Keep the meat refrigerated at all times.
To make the steak easier to cut, place it in the freezer for about 20 minutes.

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