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Authentic Steak tartare Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Steak tartare is a traditional French appetizer, typically made with ground beef or horse meat. Although its history is jam-packed with various myths and legends regarding the dish’s origins, steak tartare has its roots in the early 20th-century delicacy called steak à l'Americaine. A classic steak tartare is prepared by finely mincing a piece of lean beef, seasoning it with salt, pepper, and Worcestershire sauce, then shaping it into a patty. As a final touch, a raw egg yolk is placed on top of the patty. Steak tartare is typically served with chopped onions, fresh parsley, and caper berries. Although considered revolting by some, steak tartare is by no means the only raw meat appetizer served in restaurants and households worldwide. In fact, many cultures have adapted the steak tartare recipe and made it their own. Rabiff (Swedish steak tartare), gyuniku sashimi (Japanese steak tartare), befsztul tartarski (Polish steak ... Read more
Pair with
Cooking tips
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fresh meat
To make the best possible steak tartare, use fresh grass-fed beef that you bought the same day you have intended to make it. Additionally, do not make steak tartare ahead of time. If you do, make sure that it does not sit at room temperature for more than two hours. -
chopping
A great trick to make the meat chopping less laborious is to chill the beef for 15 minutes or so before cutting it. If you are not very adept at working with a knife, do yourself a favor and chop smaller portions of meat, one at a time. Also, do the chopping as close as possible to the time of serving. When oxidized, the meat’s flavor and color greatly diminish. -
mustard
Using mustard can significantly enhance the flavor and punch of the steak tartare; however, to yield the best possible result, make sure to use proper Dijon mustard. -
beef cut
A perfect steak tartare calls for a flavorful cut with not too much fat. Although chuck, sirloin, and ribeye all work well, beef tenderloin is the cut you want to be after. The more tender the meat, the less gristle you will encounter. -
temperature
Steak tartare is best served cool. Apart from chilling the meat before chopping it, stick the mixing bowls and the plates you are planning to use into the freezer as well. -
service
There are two distinct traditions of serving steak tartare. You can either assemble the steak in the kitchen, enjoying your own company, or you can prepare the dish tableside, as it is done in restaurants, allowing your guests to witness the majestic process of putting together a classic steak tartare. -
side
Although steak tartare is a culinary masterpiece in its own right, what you serve on the side can greatly impact the overall dining experience. Most common accompaniments to the steak tartare are freshly baked baguettes, French-fried potatoes, cornichons, assorted condiments, Dijon mustard, capers, chopped onions, parsley, the list goes on. However, if you are on the lookout for more complex textures,... Read more -
safety
Eating raw beef is not a safety hazard if you follow the basic guidelines. The first recommendation is to find a reliable and conscientious butcher who uses two separate grinders for beef and pork. The second recommendation is not to expose the raw beef to direct sunlight or leave it at room temperature for more than two hours. Lastly, avoid processed meat at all costs.
Recipe variations
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Spicy Steak Tartare
Ready in 20minThe 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.
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Larousse Gastronomique's Steak Tartare
Ready in 20minThis 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.
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Tartare Aller-retour
Ready in 15minA 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.
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Rabiff (Swedish Steak Tartare)
Ready in 20minThis 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.
Spicy Steak Tartare
PREP 20min
READY IN 20min
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.
Ingredients
Tom Aikens’ Steak Tartare
FOR THE STEAK
1 1/4 lb (550g) beef fillet, diced
1 oz (25g) banana shallot, finely chopped
1 1/2 oz (40g) cornichons, chopped
1 1/2 oz (40g) baby capers, rinsed
1/2 red chili, finely chopped
1/3 cup (80 ml) tomato ketchup
3/4 oz (20g) Dijon mustard
3 1/4 oz (90g) mayonnaise
5 drops of Tabasco
1/2 oz (14 ml) brandy
1 pinch of chives, chopped
1 pinch of parsley, chopped
1 tsp black pepper, plus extra for seasoning
1 pinch of salt, plus extra for seasoning
TO PLATE
4 egg yolks
4 slices of sourdough bread
3 1/2 oz (100g) rocket
Preparation
1
Tom Aikens’ Steak Tartare
Step 1/5
In a large bowl, combine all steak tartare ingredients until they start to bind together.
Step 2/5
Using your hands or a round cutter, shape the meat into 4 patties. You will have some leftover sauce in the bowl, which you will use later.
Step 3/5
Lightly toast the sourdough slices.
Step 4/5
Plate the patties, drizzle them with the leftover sauce from the bowl, and top them with raw egg yolks. Season to your liking with salt and pepper.
Step 5/5
Serve with toasted sourdough bread and fresh rocket drizzled with olive oil.
Other Variations
-
Larousse Gastronomique's Steak Tartare
Ready in 20minThis 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.
-
Tartare Aller-retour
Ready in 15minA 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.
-
Rabiff (Swedish Steak Tartare)
Ready in 20minThis 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.
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