Steak Tartare

There’s something remarkably daring about indulging in a classic Steak Tartare. This dish takes me back to my early culinary adventures, where I first tasted the bold flavors of raw beef. I remember the atmosphere of the cozy bistro, the dim lighting, and the wafting scents of fresh herbs and spices. The first bite was a revelation; the tender, finely chopped beef melted in my mouth, perfectly complemented by the zesty lemon and the sharpness of the capers. Ever since that first encounter, I’ve been enchanted by the elegance of this dish. It’s not just a meal; it’s an experience, a celebration of fresh ingredients that come together in a beautiful, vibrant way. Whether you’re hosting a dinner party or enjoying a quiet evening at home, Steak Tartare is sure to impress and delight.

Ingredients to Make Steak Tartare

Creating a fantastic Steak Tartare is all about using high-quality ingredients that work harmoniously together. The balance of flavors from the rich beef to the zesty lemon is what makes this dish shine. Here are the star ingredients you’ll need:

• 1 ½ pounds beef filets: The primary component, ensure it’s fresh and high quality for the best flavor.
• ½ cup minced shallot: Adds sweetness and depth to the dish.
• ¼ cup minced capers: For a briny, tangy contrast.
• 1 large egg yolk: Gives richness and helps bind the mixture.
• 3 tablespoons spicy whole grain mustard: Adds a kick and enhances the flavor profile.
• 2 tablespoons chopped parsley: Freshness and color to the tartare.
• 2 tablespoons olive oil: Enriches the mixture for a luxurious mouthfeel.
• 1 lemon, zested and juiced: Brightens the dish with acidity.
• Salt and pepper: Essential for seasoning and bringing out the flavors.

Cooking Method for Steak Tartare

Preparing Steak Tartare is a straightforward yet rewarding process. Follow these steps to create a perfect tartare that’s bursting with flavor. Let’s get started!

1. First, we want to ensure our beef filets are ready for action. Trim off any excess fat chunks from the steaks to keep the dish lean and clean. Then, finely chop the filets into ¼ inch pieces. The finer the chop, the better the texture in the final dish. I recommend cutting the steaks into fine strips first, then cutting those strips into smaller pieces. This technique will yield a tender chew that’s essential for any good tartare.
2. Next, it’s time to prepare the supporting cast. Mince the shallots and capers finely. The finer they are, the easier they will blend into the Steak Tartare mixture without overwhelming it. Don’t forget to zest and juice the lemon as well; the zest will add a wonderful aroma to the dish.
3. In a measuring cup, add the egg yolk along with 1 tablespoon of lemon juice and the spicy mustard. Stir these together until well combined. This mixture will add creaminess and a subtle tang to the tartare.
4. Now, grab a mixing bowl and add in the chopped steak, minced shallots, capers, the egg yolk mixture, chopped parsley, olive oil, lemon zest, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Mix everything together gently but thoroughly. You want to ensure all the ingredients are evenly distributed without mashing the beef.
5. Once mixed, give the tartare a taste. This is where you can personalize the flavor. If you feel it needs more seasoning, add additional salt, pepper, or lemon juice. Trust your palate; it’s your creation!
6. The moment of truth is here. Serve the Steak Tartare immediately for the best experience. For a traditional presentation, press the tartare into ramekins, then flip them onto small serving plates, forming a beautiful disk shape. It adds a touch of elegance to your dish.
7. As a final touch, you can garnish with extra parsley and/or capers for color and flair. If you’re feeling adventurous, rest an extra egg yolk on top but be mindful that it will make the tartare texture denser and silkier.

Helpful Notes about Steak Tartare

Here are some helpful notes to keep in mind when preparing Steak Tartare:

• Storage: If you have leftovers, store them tightly wrapped in plastic in the refrigerator for no longer than a day.
• Freezing: This dish is not suitable for freezing due to its raw nature.
• Serving Suggestions: Pair it with baguette slices, crostini, or crispy potato chips for added texture.
• Make Ahead: You can prep the steak and keep it wrapped in the fridge until you’re ready to assemble the tartare.
• Raw Meat Caution: Always ensure the freshness of the meat and serve immediately to minimize any risks.

Pairing Suggestions for Steak Tartare

When it comes to serving Steak Tartare, there are endless possibilities that can enhance your dining experience:

• Classic Accompaniments: Serve your tartare with toasted baguette slices or crostini for a crunchy contrast.
• Crispy Snacks: Potato chips or plantain chips add a delightful crunch that pairs wonderfully with the creamy tartare.
• Salad Greens: Fresh salad greens can balance out the richness of the tartare, making for a lighter meal.
• Occasions: This dish shines at dinner parties or special romantic dinners, impressing guests with its elegance.
• Seasonal Pairings: In warmer months, pair with chilled white wines (if applicable) or serve with fresh vegetable sides.
• Storage Tips: Always serve Steak Tartare immediately and avoid making it in advance to maintain the freshness.

FAQ

Conclusion

The art of making Steak Tartare lies in the quality of the ingredients and the balance of flavors. This dish is not just a meal; it’s a culinary adventure that brings together fresh, vibrant tastes in every bite. I encourage you to embrace this classic delicacy and bring the experience into your home kitchen. Once you try it, you’ll understand why this dish continues to captivate food lovers around the world.

Steak Tartare

The ultimate raw beef delicacy, Steak Tartare is an experience for the senses. With finely chopped beef, briny capers, and a hint of lemon, it’s a bold choice for an easy weeknight dinner or an elegant gathering. Give it a try tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine French

Servings 8 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Ingredients

  

• 1 ½ pounds beef filets Fresh and high-quality for the best flavor.
• ½ cup minced shallot Adds sweetness and depth to the dish.
• ¼ cup minced capers For a briny, tangy contrast.
• 1 large egg yolk Gives richness and helps bind the mixture.
• 3 tablespoons spicy whole grain mustard Adds a kick and enhances the flavor profile.
• 2 tablespoons chopped parsley Freshness and color to the tartare.
• 2 tablespoons olive oil Enriches the mixture for a luxurious mouthfeel.
• 1 lemon Brightens the dish with acidity.
• Salt and pepper Essential for seasoning and bringing out the flavors.

Instructions

 

• First, we want to ensure our beef filets are ready for action. Trim off any excess fat chunks from the steaks to keep the dish lean and clean. Then, finely chop the filets into ¼ inch pieces. The finer the chop, the better the texture in the final dish. I recommend cutting the steaks into fine strips first, then cutting those strips into smaller pieces. This technique will yield a tender chew that’s essential for any good tartare.
• Next, it’s time to prepare the supporting cast. Mince the shallots and capers finely. The finer they are, the easier they will blend into the Steak Tartare mixture without overwhelming it. Don’t forget to zest and juice the lemon as well; the zest will add a wonderful aroma to the dish.
• In a measuring cup, add the egg yolk along with 1 tablespoon of lemon juice and the spicy mustard. Stir these together until well combined. This mixture will add creaminess and a subtle tang to the tartare.
• Now, grab a mixing bowl and add in the chopped steak, minced shallots, capers, the egg yolk mixture, chopped parsley, olive oil, lemon zest, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Mix everything together gently but thoroughly. You want to ensure all the ingredients are evenly distributed without mashing the beef.
• Once mixed, give the tartare a taste. This is where you can personalize the flavor. If you feel it needs more seasoning, add additional salt, pepper, or lemon juice. Trust your palate; it’s your creation!
• The moment of truth is here. Serve the Steak Tartare immediately for the best experience. For a traditional presentation, press the tartare into ramekins, then flip them onto small serving plates, forming a beautiful disk shape. It adds a touch of elegance to your dish.
• As a final touch, you can garnish with extra parsley and/or capers for color and flair. If you’re feeling adventurous, rest an extra egg yolk on top but be mindful that it will make the tartare texture denser and silkier.

Notes

• Storage: If you have leftovers, store them tightly wrapped in plastic in the refrigerator for no longer than a day.
• Freezing: This dish is not suitable for freezing due to its raw nature.
• Serving Suggestions: Pair it with baguette slices, crostini, or crispy potato chips for added texture.
• Make Ahead: You can prep the steak and keep it wrapped in the fridge until you’re ready to assemble the tartare.
• Raw Meat Caution: Always ensure the freshness of the meat and serve immediately to minimize any risks.

Keyword Classic French Dish, Culinary Adventure, Raw Beef Recipe, Steak Tartare