In this post, we will make a fantastic steak tartare in the traditional French style with just a few twists to crank up the flavor. The Steak Tartare Recipe is simple, pure, and delicious. The beef will impart its flavor, so be sure to get the best quality you can. Let's unearth the secrets to this delicious dish.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
7 Reasons to Love This Recipe
This will be the best steak tartare recipe you have ever tried for many reasons:
- Learn to make steak tartare at home.
- A very traditional recipe with a few modern twists.
- The flavors are fantastic together!
- Recreate a French classic tartare in your own kitchen.
- Almost a zero-carb meal with great protein power.
- Perfect for lunch on a warm day (this is my favorite time to eat this recipe!)
- A unique, sophisticated dish.
French-Style Steak Tartare
I ate my first steak tartare at the 21 Club in New York City. I remember feeling like I had no right dining at such a swanky restaurant at 20 years old without someone with white hair accompanying me. I also vividly remember my first verbal snubbing by the sommelier, who seemed to sense my insecurity like a shark swimming in churned waters. The evening didn't get any better when I ordered the steak tartare as an appetizer...
At the time, I had no idea that this wonderful dish was composed of raw beef and raw egg yolk. I'd never eaten either ingredient raw at that point in my life, much less on the same plate. Any steak not cooked to the consistency of boot leather was considered unsafe in our house. How could this restaurant not know they were endangering the public (obviously, they were not endangering anyone)? The worst part was that there were no instructions on how to eat such a deconstructed appetizer.
All told, I suffered through my first beef tartare in silent agony. But I'm sure that if I were to time-travel back to that restaurant with my current palate, it would have been a top-notch appetizer. Beef tartare is one of my favorites now. After living in France for almost seven months now, tartare has almost always been my first choice at any restaurant where it is served. There's something about the taste of an ingredient in its most pure form that I truly enjoy.
I am currently in love with the Tuna Tartare at Chez Gilbert in Cassis, France. And the veal tartare at Les Terrasses Du Bassin in L'Isle-sur-la-Sorgue is so tender and flavorful that nothing else on the menu holds my interest. In Paris, at Le Coin, Chef Thierry makes a ground beef tartare that is second to none. My mother-in-law makes a particularly wonderful salmon tartare, which is saying something since salmon is a fish that seldom crosses my plate by choice.
What Is Steak Tartare?
Very simply, steak tartare is lean raw beef that has either been finely chopped, minced, or ground and served with a raw egg yolk and seasonings. Originally, beef tartare was served with a side of tartar sauce, which is where the name came from. Somewhere along the line, tartar sauce went by the wayside and replaced with the more modern version.
When I say lean raw beef, that's what you should use. If you have ever tried a piece of raw beef fat, you know it coats the tongue with a really off-putting flavor and almost slimy mouthfeel. That's not what makes a yummy tartare. Choose cuts like the top round, tenderloin, or sirloin. Trim any visible fat and discard.
Here are the three different ways of preparing tartare:
- Finely chopped: My favorite of the three. When the beef is finely chopped, it provides a really nice texture and combines well with the other ingredients. I have found that often restaurants chop the beef too large which opens the door for some chewy pieces.
- Minced: This is basically when the beef is super chopped. It is easy to tell the difference between hand-minced and lightly blitzed in a food processor. If the beef is hand-minced, it still has a nice texture. When it is hit in a food processor, once the beef mixes with the raw egg, it tends to get a bit of a slick, gummy feeling to it, which isn't my favorite.
- Ground: The beef is chopped first and then put into a meat grinder. The benefit is that you can use a cheaper cut of meat. As a diner, I'm not a huge fan for several reasons. First, ground beef can carry much more bacteria than chopped or minced beef, especially if the grinder isn't cleaned well. Second, I find the texture to be a touch off-putting, particularly if the chef has added or left on some uncooked fat. Lastly, it just doesn't look as nice on the plate. Ground beef tartare is typically prepared with the egg and toppings already mixed in. It might just be me, but I like piercing the egg and mixing my own ingredients.
Now is a good time for me to put in my Disclaimer: You must remember that consuming raw or undercooked meats and eggs may increase your risk of foodborne illness. This recipe uses raw ingredients, so you must be careful when making this dish. Being careful starts at the butcher. Let your butcher know what you are making and have them cut you a fresh piece of beef. I don't recommend anything in a styrofoam tray covered in plastic for this recipe. You should use your fresh beef from the butcher on the same day you buy it.
Is Steak Tartare Low-Carb?
Yes, steak tartare is low-carb. The primary ingredient in traditional steak tartare is raw beef or steak, which is naturally low in carbohydrates. Seasonings used to enhance its flavors, such as mustard, capers, Worcestershire sauce, and raw onions, are also generally low in carbohydrates.
This recipe is remarkably low-carb with only 1 g net carbs. The negligible carbs are from the shallot and pickles and are pretty okay for a filling meal!
Steak Tartare Ingredient List
To make this flavorsome French beef tartare recipe, you need the following ingredients:
- 14 ounces prime beef (top round, tenderloin, or other)
- 2 egg yolks (just the yolk)
- 1 tablespoon olive oil
- 1 tablespoon cornichon, minced
- 1 tablespoon shallot, minced
- 1 tablespoon capers, rinsed & minced
- 1 teaspoon fresh parsley, flat-leaf, minced
- 1 teaspoon Dijon mustard, can be whole grain or normal
- ½ teaspoon red pepper flakes (optional, to taste)
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 squeeze of lemon, to taste
Ingredient Substitutions
I don’t have any ingredient alternatives for this recipe. Anything different will significantly alter the beef's delicate flavors.
Additional Ingredients
I’ve eaten over a hundred steak tartare recipes in restaurants and made this recipe over a dozen times. From my extensive experience, some great additions that I can vouch for are:
- Olives: Chopped black, green, picholene, or dry oil-cured black olives taste wonderful.
- Onion: Try red onion, white onion, pickled onion, or fried onions.
- Garlic: Mash roasted garlic into a paste and mix it with the beef. Minced raw garlic (limited amounts) will also work.
- Bacon: My homemade bacon bits add flavor and salt to this dish. They pair really well with the egg yolk.
- Cheese: Shredded, grated, or sliced parmesan cheese works well with a beef tartare.
- Fresh herbs and greens: Arugula, rosemary, thyme, tarragon, scallions, chives, and watercress are great options.
- Mushrooms: Fresh truffles (of course) pair well, as do sautéed or raw mushrooms.
- Sauces: Try gluten-free soy sauce, Worcestershire sauce, balsamic vinegar, or even Italian salad dressing.
- Heat: Try some ground cayenne pepper, horseradish, or wasabi paste.
- Sun-dried tomatoes: These taste wonderful with steak tartare!
Note: The additional ingredients are not part of the recipe. They are just suggestions for enhancing the flavor and texture of the steak tartare.
Preparation Tools
For this French steak tartar recipe, get the following tools:
- Sharp knife
- A spoon
- A ring mould
- Measuring cups and spoons
- A bowl or plate
How to Make Steak Tartare: Complete Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Gather the tools and ingredients.
- Rinse and mince the capers, shallots, cornichons, and parsley.
- Measure the ingredients.
- The best way to prepare the beef is to have it very cold but not frozen. This allows us to slice the beef evenly for uniform dice. I suggest placing the beef in the freezer 30 minutes to 1 hour before use (depending on how cold your freezer is set).
- When the beef is chilled, slice against the grain approximately ⅛ inch (½ cm) in thickness. Julienne the slices to ⅛ inch (½ cm) thickness again. Lastly, make your perfect ⅛ inch (½ cm) cubes by dicing the julienned slices.
- Add the beef to a ring mould (only for presentation) or to a bowl or plate. With the back of a spoon, make an indentation on the top of the diced beef. Add the egg yolk.
- Pierce the egg yolk and mix well. Divide the remaining ingredients between the two dishes. Remember to taste as you add ingredients, particularly the salt!
- The last step should be the lemon. Taste and determine how much lemon is needed. A little lemon goes a long way.
💡 My Pro Tips
Getting perfectly chopped beef is the key. Follow these simple steps to chop your beef perfectly:
- Rinse the beef and pat it dry with paper towels.
- Place on a plate and put in the freezer for 30 minutes to 1 hour.
- Remove from the freezer and slice against the grain about ⅛ inch (½ cm) thick.
- Julienne the beef slices to about ½ cm thick as well.
- Dice the julienned beef to about ½ cm thick.
- Place the beef back into the refrigerator until you can use it.
Best Beef Tartare Recipe Seasonings and Toppings
Just eating raw beef isn't all that interesting. A good French beef tartare recipe needs delicious ingredients to mix with the beef to provide flavor, fat, acid, and salt.
We can add salt to the recipe in three ways. First, with the cornichons (mini French dill pickles). Second, with the minced capers. Lastly, we will add some kosher salt directly into the tartare. I recommend sparingly adding salt at the end, as too much salt can easily overpower the beef.
We will add fat with some good, high-quality olive oil and the egg yolk. We'll balance the fat with the Dijon mustard and the acidity of the lemon juice. The lemon will balance and provide brightness. The shallots, parsley, and red pepper flakes will add depth of flavor.
I've seen some pretty awesome toppings to add to this recipe. Here's a quick list of ideas: Black olives, green olives, picholene olives, red onion, white onion, pickled onion, fried onion, garlic, roasted garlic, anchovies, cooked bacon bits, Parmesan, arugula, mushrooms (cooked or raw), fresh rosemary, thyme or tarragon, scallions, soy sauce, balsamic vinegar, cayenne, horseradish, black truffles, Worcestershire sauce, wasabi, chives, watercress.
⏲️ Time-Saving Tips
- Lightly freeze the beef ahead of time, so it’s ready to slice when you are ready to start cooking!
- Use a very sharp knife to mince the beef. Anything less will not only take forever to cut but also result in stringy, ragged beef, and nobody wants stringy beef tartare.
- Use a food processor to pulse the beef. This is a big time saver, but you must be careful here… if you process the beef, it will be beef paste, not beef tartare. I typically cut the beef into about ½ inch (1⅛ inch (1 ½ cm) chunks and pulse. If it doesn’t look right, then stop!
Storage Instruction
Steak tartare is best eaten immediately after preparation on the same day you buy the beef. It is not recommended to store or freeze leftover steak tartare for future consumption.
What to Serve with Steak Tartare?
Serve the steak tartare with these light and flavorsome pairings for an elegant dinner meal:
- Arugula Salad: The freshness and slight bitterness of the greens contrast nicely with the richness of the steak tartare.
- Cucumber Feta Salad: The fresh cucumber and feta cheese provide a refreshing crunch and mild flavors that don't overwhelm the flavors of the steak tartare.
- Baked Zucchini Fries: The zucchini fries are a light side option that adds a crunchy element and delicious flavor.
- Pickled Jalapeño Peppers: The pickled jalapeño provides a tangy contrast to the rich flavors of the steak tartare. They add crunch, acidity, and a good spicy kick to balance the meal.
Recipe Conclusion
There are lots of ways to prepare steak. I love a good Pan-Seared Steak or a seriously satisfying Sous Vide Porterhouse Steak. I'm working on a post on how to make steakhouse-quality steak. A good Steak Tartare Recipe is just as much about the preparation and flavoring as any other way to make a steak. Tartare just removes the element of heating the beef and relies solely on the foundation of good, high-quality beef. This recipe is not far from the original steak tartare recipe. It has a few tweaks to punch up the flavors.
Before making any recipe for steak tartare, do yourself a favor and ensure you get a good piece of beef to start!
Do you have a favorite tartare recipe, or is there a recipe from a restaurant that you love? Post up your ideas! I hope that you enjoy this recipe. As always, join in the conversation on Facebook and Instagram. Happy eating!
FAQs
Steak tartare is traditionally made using high-quality, lean beef or steak that is finely chopped or minced.
Steak tartare is made safe by carefully selecting ingredients, proper handling, and attention to food safety practices. Use high-quality, fresh beef or steak from a reputable source. Choose cuts intended for raw meat consumption, like tenderloin (filet mignon), sirloin, or ribeye. They are typically less likely to harbor harmful bacteria. Use fresh, pasteurized eggs and ensure all the utensils are clean before preparing the steak tartare.
Yes, however, for its texture and flavor, minced or finely chopped high-quality steak is preferred for steak tartare.
Steak Tartare Recipe
Ingredients
- 14 ounces prime beef top round, tenderloin, or other
- 2 egg yolks just the yolk
- 1 tablespoon olive oil
- 1 tablespoon cornichon minced
- 1 tablespoon shallot minced
- 1 tablespoon capers rinsed & minced
- 1 teaspoon fresh parsley flat-leaf, minced
- 1 teaspoon Dijon mustard can be whole grain or normal
- ½ teaspoon red pepper flakes optional, to taste
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 squeeze of lemon to taste
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Rinse and mince the capers, shallots, cornichons, and parsley.
- Measure the ingredients.
- The best way to prepare the beef is to have it very cold but not frozen. This allows us to slice the beef evenly for uniform dice. I suggest placing the beef in the freezer 30 minutes to 1 hour before use (depending on how cold your freezer is set).
- When the beef is chilled, slice against the grain approximately ⅛ inch (½ cm) in thickness. Julienne the slices to ⅛ inch (½ cm) thickness again. Lastly, make your perfect ⅛ inch (½ cm) cubes by dicing the julienned slices.
- Add the beef to a ring mould (only for presentation) or to a bowl or plate. With the back of a spoon, make an indentation on the top of the diced beef. Add the egg yolk.
- Pierce the egg yolk and mix well. Divide the remaining ingredients between the two dishes. Remember to taste as you add ingredients, particularly the salt!
- The last step should be the lemon. Taste and determine how much lemon is needed. A little lemon goes a long way.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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11 Responses
When I travel to France, this is one of my favorite dishes too! Thanks for posting. As soon as I get the courage, I'm going to make this!
Hey Janet:
What's stopping you from making it? Thanks for writing.
Have a great day in the kitchen and happy eating!
Scott
I adore steak tartare!!!!! This and Italian Carne Cruda are two of my favourite ways to eat a good steak.
And I am in complete agreement the beef needs to be hand chopped or the texture is just not right.
Lovely recipe!!!
Hi Claire:
Thank you for sharing. Hand chopping is absolutely necessary.
Take care,
Scott
Thank you for posting this recipe. I am so looking forward to preparing my very first beef tartare for my family to try next weekend. I will post the outcome. My mouth is watering.
Hi Mary:
How did it turn out for you? I made this again for my inlaws when they came to visit- everyone loved it.
Take care and have a great day in the kitchen-
Scott
love tartare. went and got some tenderloin from the farmer/butcher. it's waiting for me to get home.
i've had it with small quail and duck eggs. love it with just sea salt and ground black pepper and capers. a little dijon mustard. -Janet
Also Beef Carpaccio as well. But i cant slice it that thin!
Hi Janet:
Sounds delicious. I'm in the mood for some steak tartare now... Thank you for writing.
Have a fantastic day in the kitchen!
Scott
Turned out delicious!