Classic Steak Tartare – A Raw Beef Delight for the Adventurous Palate

At first glance, the idea of raw beef might seem a bit intimidating, but if you’re willing to give this classic steak tartare recipe a try, I’m confident you’ll be hooked. The combination of finely chopped tender beef, tangy pickles, sharp capers, and a creamy homemade mustardy mayo creates a harmonious balance that’s simply irresistible.

🕒 Prep Time & Portions

Prep Time: 15 minutes
Servings: 2

📝 Ingredients

200g beef tenderloin (muscle cut), finely chopped by hand
2 small pickled cucumbers (cornichons), finely diced
1 heaping tablespoon finely chopped red onion
1 teaspoon capers, chopped
½ bunch fresh parsley, finely chopped
1 egg yolk
60 ml vegetable oil
2 teaspoons mustard (divided)
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper, to taste

🔪 Step-by-Step Instructions

Chop the Beef:
Use a sharp knife to finely dice the beef by hand — avoid food processors or meat grinders to preserve the texture and prevent the meat from turning mushy.
Make the Mustard Mayonnaise:
In a mixing bowl, whisk the egg yolk with 1 teaspoon of mustard. Gradually drizzle in the oil in a thin stream while whisking vigorously until you create a thin, smooth mayonnaise.
Flavor the Sauce:
Stir in the remaining teaspoon of mustard, Worcestershire sauce, lemon juice, salt, and pepper. Whisk until the sauce is fully combined and smooth.
Combine:
Fold the sauce into the chopped beef until evenly coated.
Add the Fresh Ingredients:
Finely chop the pickled cucumbers, red onion, capers, and parsley. Gently mix these into the beef mixture.
Taste & Adjust:
Taste the tartare and adjust the seasoning with salt, pepper, or lemon juice according to your preference.
Serve:
Serve immediately with toasted bread slices. Optionally, top with an extra raw egg yolk for the authentic experience, or simply enjoy as is.

💡 Tips & Variations

Choose Fresh, High-Quality Beef: Since the meat is raw, sourcing fresh, high-grade beef from a trusted butcher is essential.
Chilling: Keep the beef cold before and during preparation to maintain safety and freshness.
Add-ons: Some enjoy adding finely chopped shallots, a dash of hot sauce, or even anchovy paste for extra depth.
Presentation: Mold the tartare into neat rounds using a ring mold for a restaurant-style presentation.
Safety First: If you have concerns about consuming raw eggs, skip the raw yolk topping or use pasteurized eggs.

🧾 Final Thoughts

Steak tartare is a bold, flavorful dish that celebrates the purity of quality ingredients and careful preparation. Its harmonious blend of tender beef, sharp pickles, and creamy mustard sauce offers a sophisticated appetizer or light meal perfect for special occasions or an adventurous dinner at home. With its quick assembly and impressive flavor, it’s a classic worth mastering in your culinary repertoire.