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Steak Tartare

Name: Steak Tartare
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 2
Cuisine: French
Ingredients: 300 g beef fillet, very fresh, trimmed of all sinew; 30 g shallot, very finely minced; 20 g capers, drained and finely chopped; 10 g flat-leaf parsley, finely chopped; 10 g Dijon mustard; 8 g Worcestershire sauce; 2 egg yolks; 3 g fine sea salt; 1 g freshly ground black pepper; 4 g extra parsley, finely chopped; 0.5 g freshly ground black pepper

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.

13 min

2 servings

258 kcal

French

Ingredients

Tartare

300 gbeef fillet, very fresh, trimmed of all sinew
30 gshallot, very finely minced
20 gcapers, drained and finely chopped
10 gflat-leaf parsley, finely chopped
10 gDijon mustard
8 gWorcestershire sauce
2egg yolks
3 gfine sea salt
1 gfreshly ground black pepper

To Serve

4 gextra parsley, finely chopped
0.5 gfreshly ground black pepper

Instructions

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.
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.
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.
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.

Nutrition per serving

258 kcal

Calories

32g

Protein

Carbs

13g

Fat

Fiber

Notes

•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.

Background

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.

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