This recipe is adapted from the Larousse Gastronomique: Meat, Poultry and Game encyclopedia. A classic steak tartare is made with ground beef, salt, pepper, cayenne, and a few drops of Tabasco or Worcestershire sauce. Shaped into a ball, the meat is then topped with a raw egg yolk and served with chopped onion, shallot, parsley, and capers on the side.

A less common adaptation of the traditional steak tartare recipe includes slightly searing the ground beef patty on both sides before serving it with french fries and caper berries. Unlike classic steak tartare, tartare aller-retour is seasoned with pickled gherkins, lemon juice, Dijon mustard, and Tabasco sauce.

The steak tartare recipe by English Michelin-starred chef Tom Aikens is a perfect solution for those who like their entrees to pack a strong punch. Apart from the usual seasoning, Tabasco sauce and brandy are added to the meat, along with some chives, cornichons, mayonnaise, Dijon mustard, tomato ketchup, and chili flakes. 

This recipe is adapted from The History of Steak Tartare by Richard Wottrich. If a more communal dining arrangement is what you are after, then preparing a rabiff for your friends and family should be right down your alley. Traditionally, the Swedish steak tartare is mixed at the dining table by the guests themselves. Ingredients-wise, rabiff is seasoned with pickled beets, horseradish, and Dijon mustard to taste.