Here’s a classic steak tartare recipe.
What you need
A classic version with bright, briny, and rich flavors in balance.
Beef tenderloin
6 oz, very fresh
Egg yolk
1 yolk
Shallot
1 tbsp, minced
Capers
1 tbsp, chopped
Cornichons
1 tbsp, chopped
Dijon mustard
1 tsp
Worcestershire
1 tsp
Tabasco
A few drops
Parsley
1 tsp, chopped
Salt
To taste
Black pepper
To taste
Olive oil
1 tsp optional
How to make it
Keep everything cold and chop by hand for the best texture.
Chill and trim
5 minCold prep
Trim away sinew and fat, then chill the beef well so it stays firm while cutting.
Dice the beef
3 minHand cut
Slice, then finely dice the beef into small neat pieces instead of grinding it.
Mix the seasoning
2 minBright flavor
Combine shallot, capers, cornichons, mustard, Worcestershire, Tabasco, parsley, salt, and pepper.
Dress the beef
1 minGentle mix
Fold the diced beef into the seasoning mixture, adding a little olive oil if you want.
Plate neatly
2 minClassic look
Shape the tartare with a ring mold or spoon, then place the egg yolk on top.
Serve right away
NowBest fresh
Finish with extra pepper and serve immediately with toasted bread or fries.
Good to know
A few details make the dish safer and much better.
Use very fresh beef
Ask for tartare-ready beef.
Keep it cold
Cold beef cuts more cleanly.
Serve with crunch
Toast or fries work beautifully.
Wine pairings
Lean reds and crisp sparkling wines work especially well with the richness and sharpness here.
Beaujolais
Light, juicy, and bright with tartare.
Pinot Noir
Silky texture, earthy notes, gentle tannins.
Champagne
Fresh acidity cuts through the richness beautifully.
Sancerre Rouge
Delicate red fruit and savory lift.
What’s next
Want pairings under a specific budget?
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