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!
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.