Steak Tartare Recipe
A classic recipe year round... Steak tartare is best made with top quality beef, flavorful ingredients and a little bit of love. Speaking of love, you're going to love this recipe.
Servings: 2 servings
Calories: 673kcal
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
For more ideas on toppings, please read through the toppings section of this blog post! One of my favorites is chopped arugula, parmesan cheese, lemon juice, high quality olive oil, balsamic vinegar, salt and pepper. Yum.
Please note that consuming raw or undercooked meats or eggs (as suggested in this recipe) may increase your risk of food born illness.
Nutrition
Serving: 1serving | Calories: 673kcal | Carbohydrates: 2g | Protein: 39g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 333mg | Sodium: 633mg | Potassium: 661mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 6mg
