Recipe: Steak Tartare

Name: Steak Tartare
Prep time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 28 oz (800 g) of beef (preferably rump steak); 2 tablespoons of rapeseed or sunflower oil; 3 organic free-range egg yolks; 1 onion finely chopped or 2 small spring onions; 2 tablespoons of good quality cognac (optional); 2 tablespoons of capers (preferably small ones); 2 sprigs of flat parsley, chopped; 2 tablespoons of Worcestershire sauce; 1 teaspoon of tabasco; 1 tablespoon of ketchup; 1 tablespoon of strong white mustard; Juice of half a lemon; Salt and freshly ground pepper

By AFTouch-Cuisine 4.8/5 (17 reviews) · 🍳 12 made it

Prep 30 min

Rest 1h

Total 1h30

Servings 4 serv.

Steak tartare is an emblematic dish of French gastronomy that has captivated food lovers around the world. It consists of finely chopped raw meat, generally beef, accompanied by an elaborate sauce based on onions, capers, shallots and parsley.

This Chef signature recipe is ready in just one hour before chilling. The key: knife-cut meat preserves texture and flavor better than grinding. Whip egg yolks with oil like mayonnaise, then fold in meat with capers, fresh parsley, and bold seasonings (Worcestershire, tabasco, cognac). Serve with homemade fries or buttered toast, paired with a burgundy red like Irancy or a Beaujolais Chénas.

Ingredients for 4 servings

Adjust for

servings

28 oz (800 g) of beef (preferably rump steak)
2 tablespoons of rapeseed or sunflower oil
3 organic free-range egg yolks
1 onion finely chopped or 2 small spring onions
2 tablespoons of good quality cognac (optional)
2 tablespoons of capers (preferably small ones)
2 sprigs of flat parsley, chopped
2 tablespoons of Worcestershire sauce
1 teaspoon of tabasco
1 tablespoon of ketchup
1 tablespoon of strong white mustard
Juice of half a lemon
Salt and freshly ground pepper

Step-by-step directions

1 To prepare a good beef steak tartare, it is best to cut the meat with a knife.

2 In a large salad bowl, place your egg yolks with the mustard and ketchup. Mix with your oil like a mayonnaise, then add the capers, parsley, chopped onion, a splash of cognac, the tablespoons of Worcestershire sauce, lemon juice and tabasco. Season with salt and pepper, then thoroughly blend in the meat. Taste and adjust the seasoning.

3 Cover and let rest in the refrigerator for a good hour.

4 Before serving, adjust the seasoning to your taste. Serve your tartare with good homemade fries or straw potatoes and, if you like, with toasted buttered bread. Accompany with a good red Burgundy wine such as Irancy or a good Beaujolais like Chénas.

5 Steak tartare is often served with fries or potatoes, but it can also be accompanied by fresh vegetables or salad.

A chef's advice

In Belgium and northern France, finely chopped anchovies are systematically added to tartare. Sounds odd, but it's a genuine tradition in Flemish steakhouses. A pinch of umami that gives body to the sauce, without any fishy taste. Worth trying if you like bold, salty flavors.

Frequently asked questions

Can I replace the Worcestershire sauce with something else?

Yes. Use a dash of dissolved anchovies or a teaspoon of soy sauce instead. Both give the same salty umami punch. Taste and adjust seasoning afterward.

How do I keep my tartare from becoming too watery from the egg yolks?

Whip the yolks with oil as you would for mayonnaise, slowly. Add oil drop by drop at first. The emulsion will be firm. Add the minced meat last, it releases minimal liquid if it's just chilled.

How long can prepared steak tartare stay in the fridge before serving?

Covered, max 2 hours in the fridge. Don't prep it further ahead, the meat loses freshness and the acidity (lemon, sauce) begins to cure it slightly.