Authentic French Steak Tartare Recipe

What is French Steak Tartare?

Steak Tartare is a classic French dish. It’s made with finely chopped raw beef that is seasoned with capers, onions, Dijon mustard, Worcestershire sauce, and it’s often topped with a raw egg yolk. It’s a very unique and delicious dish that’s traditionally served with crusty bread or French fries.

This dish became popular in early 20th-century France, especially in Parisian brasseries. It is loved all over the world now for its unique texture and rich flavors. You can serve it as an appetizer or a light main course. Steak Tartare is a treat for those who enjoy fine dining and aren’t afraid to try something adventurous!

Key Ingredients & Substitutions for Steak Tartare

Beef: Choose a high-quality lean cut like tenderloin or sirloin. Always make sure it’s super fresh and stored properly for the best results. I recommend getting the beef from the butchers, and ask for a steak tartare quality beef. This will ensure that its the freshest.

Capers: These give a tangy, briny kick to the tartare. No capers? Finely chopped cornichons or green olives work just as well!

Dijon Mustard: Adds a little spice and depth. Want a different texture? Try whole grain mustard instead.

Shallots: Their mild sweetness makes them perfect for tartare. If you’re out of shallots, red onion will do, though it has a slightly stronger flavor.

Egg Yolk: Adds creaminess and richness to the dish. If you’re worried about using raw egg, go for a pasteurized yolk.

Tools You’ll Need

• Sharp Knife: For finely chopping the beef.
• Mixing Bowl: To combine the ingredients.
• Plate or Serving Dish: To serve the tartare.
• Measuring Spoons: For precise seasoning.

Step-by-Step Instructions for Steak Tartare

1. Chop the beef: Finely chop 8 oz of beef tenderloin into very small cubes using a sharp knife. Place the chopped beef into a mixing bowl.
2. Add the aromatics: Finely chop 1 tablespoon of shallots, 1 tablespoon of capers, and 1 tablespoon of parsley. Add them to the bowl with the beef.
3. Season the mixture: Stir in 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and a dash of hot sauce if you like a little heat. Season generously with salt and freshly ground black pepper.
4. Mix everything together: Gently stir all the ingredients until they are evenly combined. Taste and adjust the seasoning to your preference.
5. Plate the tartare: Shape the beef mixture into a round patty using your hands or a ring mold, and place it on a serving plate for a clean, professional look.
6. Add the egg yolk: Create a small indent in the center of the patty and carefully place one egg yolk on top for a traditional finish.
7. Serve immediately: Garnish with extra capers, chopped parsley, or a sprinkle of paprika for color. Serve with crusty bread or crispy French fries on the side for the perfect accompaniment.

Expert Tips for Perfect Steak Tartare

• Choose Fresh Beef: For a raw dish like this, always go for the freshest, highest-quality beef. A trusted butcher is your best friend here!
• Chill the Ingredients: Keep the beef and egg yolk chilled until you’re ready to serve. This keeps everything fresh and full of flavor.
• Use Pasteurized Eggs: Worried about raw egg? Pasteurized yolks are a safe and easy option.
• Taste as You Go: Before adding the egg yolk, taste the beef mixture and adjust the seasoning to your liking. It’s all about getting the flavors just right!
• Serve Immediately: Steak Tartare is at its best when it’s fresh, so prepare it right before serving.

Serving Suggestions

Steak Tartare pairs wonderfully with crusty bread, baguette slices, or French fries. To elevate the dish further, serve it with a side of cornichons or a light green salad.

A crisp white wine or sparkling wine complements the richness of the tartare beautifully.

Make-Ahead and Storage

Make-Ahead: Steak Tartare is best enjoyed fresh, but you can prep the ingredients (except the egg yolk) up to an hour ahead. Just keep everything chilled until you’re ready to serve.

Storage: Because it’s a raw dish, it’s not ideal for leftovers. Steak Tartare should be eaten right away—no storing for later!

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Frequently Asked Questions (FAQ)