Steak Tartare

Steak Tartare is a luxurious, delicately seasoned dish of hand-chopped raw beef with sharp shallot, briny capers, mustard, and herbs. Rich egg yolk adds silkiness, while the careful knife work preserves a tender, elegant texture.

Safety Warning

This dish contains raw beef and raw egg yolk, which can carry harmful bacteria or pathogens. Use only very fresh, high-quality ingredients from trusted sources, keep everything cold, and avoid serving to pregnant people, young children, older adults, or anyone immunocompromised.

Nutrition · per serving

258kcal

32gProtein

3gCarbs

13gFat

0.6gFiber

2 servings

Ingredients

11 items

Tartare

beef fillet, very fresh, trimmed of all sinew300 g

shallot, very finely minced30 g

capers, drained and finely chopped20 g

flat-leaf parsley, finely chopped10 g

Dijon mustard10 g

Worcestershire sauce8 g

egg yolks2

fine sea salt3 g

freshly ground black pepper1 g

To Serve

extra parsley, finely chopped4 g

freshly ground black pepper0.5 g

Tips

•For tartare, use only impeccably fresh beef from a trusted source, kept cold at all times and prepared just before serving.
•Hand-chopping gives the best texture; avoid a food processor, which can smear the meat.
•For a stricter paleo interpretation, choose a paleo-compliant Worcestershire sauce without added sugar or non-compliant additives.
•A classic accompaniment is a crisp green salad, though the tartare is also excellent served simply on its own.

Steps

1
Chill two serving plates. Using a very sharp knife, hand-chop the beef fillet into small, even pieces rather than mincing it to a paste; the texture should remain distinct and tender. Finely mince the shallot, chop the capers, and finely chop the parsley.
300 g beef fillet, very fresh, trimmed of all sinew30 g shallot, very finely minced20 g capers, drained and finely chopped10 g flat-leaf parsley, finely chopped
2
Place the chopped beef in a cold mixing bowl. Add the shallot, capers, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently but thoroughly with a fork or spatula just until the seasoning is evenly distributed; avoid overworking, which makes the tartare dense.
300 g beef fillet, very fresh, trimmed of all sinew30 g shallot, very finely minced20 g capers, drained and finely chopped10 g flat-leaf parsley, finely chopped10 g Dijon mustard8 g Worcestershire sauce3 g fine sea salt1 g freshly ground black pepper
3
Taste a tiny portion for seasoning and adjust if needed. Divide the tartare into 2 portions and shape each one neatly using a ring mold or by hand into compact rounds. Make a shallow well in the center of each portion.
300 g beef fillet, very fresh, trimmed of all sinew
4
Carefully place 1 egg yolk into the center of each tartare. Finish with the extra parsley and a final light grinding of black pepper. Serve immediately on the chilled plates.
2 egg yolks4 g extra parsley, finely chopped0.5 g freshly ground black pepper

Origin & History

Steak tartare is a classic of French brasserie cooking, though its roots likely draw on older European traditions of finely chopped or minced raw beef dishes. In France it became a refined preparation, typically seasoned tableside or just before serving to highlight the quality of the meat.

french beef paleo raw starter advanced

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Steps

Chill two serving plates. Using a very sharp knife, hand-chop the beef fillet into small, even pieces rather than mincing it to a paste; the texture should remain distinct and tender. Finely mince the shallot, chop the capers, and finely chop the parsley.

300 g beef fillet, very fresh, trimmed of all sinew30 g shallot, very finely minced20 g capers, drained and finely chopped10 g flat-leaf parsley, finely chopped

Place the chopped beef in a cold mixing bowl. Add the shallot, capers, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently but thoroughly with a fork or spatula just until the seasoning is evenly distributed; avoid overworking, which makes the tartare dense.

300 g beef fillet, very fresh, trimmed of all sinew30 g shallot, very finely minced20 g capers, drained and finely chopped10 g flat-leaf parsley, finely chopped10 g Dijon mustard8 g Worcestershire sauce3 g fine sea salt1 g freshly ground black pepper

Taste a tiny portion for seasoning and adjust if needed. Divide the tartare into 2 portions and shape each one neatly using a ring mold or by hand into compact rounds. Make a shallow well in the center of each portion.

300 g beef fillet, very fresh, trimmed of all sinew

Carefully place 1 egg yolk into the center of each tartare. Finish with the extra parsley and a final light grinding of black pepper. Serve immediately on the chilled plates.

2 egg yolks4 g extra parsley, finely chopped0.5 g freshly ground black pepper