Steak Tartare

Savor the indulgent, melting richness of my steak tartare. This bold classic elevates your steak game, and what’s more, there’s no cooking involved.

There’s something uniquely enjoyable about steak tartare. The velvety softness of finely chopped raw meat, the brightness of lemon and capers, and the subtle crunch of shallots and pickles, come together in a bold, flavorful bite. You may think this is a dish reserved for country clubs and fancy restaurants, but it’s actually super easy to recreate this classic at home by following my simple step-by-step recipe.

Make sure you have a sharp knife handy and a way to keep your steak fresh while you work, and let’s get bourgeois.

Raw fillets and other ingredients on cutting board.

What is steak tartare?

Beef tartare is a classic dish that enhances the pure and pristine flavor of high-quality beef. This traditional French delicacy is typically made with finely chopped (or minced) high-quality raw steak, then mixed with ingredients such as shallots, capers, mustard, and egg yolk. These ingredients enhance and add flavor to your meat and act as a binder. The result is a delicious, melt-in-your-mouth steak, full of fresh, vibrant flavor.

Is Steak Tartare Safe?

Not only is steak tartare safe to eat if handled and prepared properly, but it is absolutely delicious. It is important to remember that food safety is the top priority when preparing and consuming raw meat such as steak tartare. Always choose the freshest, highest quality meat from your local butcher. If you buy fillets at the grocery store, be sure to go to the meat counter to get the pre-packaged cuts in the freezer. Be sure to keep the meat cold throughout the entire process and consume it immediately.

Thinly sliced beef and other ingredients on wooden cutting board.

The best beef to use

In addition to safety, selecting the right cut of beef is extremely important because there is no cooking to cover anything with steak tartare. You can use various cuts, but for the tartare I only use filet mignon. Not only is it the most tender, but it is also traditional. Look for the freshest, highest quality beef you can find. This dish is a delicacy and now is not the time to skimp on discount meat. Remember, since the meat is served raw, its flavor and texture will be the star of the dish, so choose wisely.

Ingredients for the Tartare

Making steak tartare at home is easier than you might think. With just a handful of simple, flavorful ingredients, you can create a dish that rivals even the fanciest restaurant. Here’s what you’ll need:

1 pound beef fillet
1/4 cup chopped shallot
2 tbsp chopped capers
2 tbsp chopped dill pickles
2 tbsp coarsely ground mustard
1 large egg yolk
1 tablespoon Italian flat leaf parsley
1 tablespoon extra virgin olive oil
1 lemon for the zest and juice
1 Teaspoon Worcestershire sauce
salt and pepper taste

Ready steak tartare on wooden cutting board.

Tips for the Best Tartare

If you simply follow the recipe, you’ll get a rich, smooth steak tartare that will please even the pickiest of eaters. Now, if you really want to upgrade your tartare, check out these great tips:

Cool tools. You want to keep the meat cold, and the best way to do that is to work with cold tools. Chill the bowl, knife and even the plate you will serve the tartare on if you want the best texture and flavor.
Manual quality. Even if you’re tempted to use a food processor, cut the meat by hand with a sharp knife It gives you more control over the consistency and ensures it doesn’t become mushy.
Be gentle. You don’t want to overwork the mixture: Gently fold the ingredients together until just combined to maintain the delicate texture of the meat.

How to prepare steak tartare

Now that you’ve gathered your ingredients and dusted off your tartare tips, it’s time to dive into the process of making this delicious, classic dish:

Chop the steak. Use a sharp knife, finely chop the fillet mignon until you obtain a thin and uniform consistency. The finer you slice the meat, the smoother the tartare will be. When you have a nice, even texture and a deep red color, you’re ready to move on to the next step.
Combine the mixture. In a separate bowl, mix the chopped shallots, capers, dill pickles, mustard, egg yolk, parsley, olive oil, lemon zest and juice, and fine Worcestershire sauce until they are well blended. As you mix the ingredients together, they should start to become fragrant.
Add beef. Add the ground beef to the flavorful mixture and fold gently by hand until incorporated. Finely chopped meat is a delicacy and the less you handle it the better. Once you get the consistency you like, salt and pepper to taste.
Form the tartare. Add the tartare to a cold plate, shaping it into an inviting mound. If desired, make a small indentation in the center of each serving and carefully place an egg yolk, adding a richness that matches the savory flavor of the meat and the bright, savory flavors of the other ingredients.
Enjoy immediately. Serve your steak tartare immediately with croutons, crackers or baguette slices. Savor and enjoy every bite, because this is not a dish you want to save for the next day.

Tartare with an egg yolk on top inside a circle of hard bread.

More delicious meat recipes

If you love this steak tartare, you’ll probably enjoy exploring more adventurous beef dishes. Here are some of my favorite and tastiest beef recipes to try next:

Steak Tartare Recipe

Indulge in this rich and bold steak tartare recipe, and then give it a 5 star rating if you had fun making it. At Hey Grill Hey, we are committed to providing you with all the tools you need to become a backyard barbecue hero. If you haven’t already, be sure to download the Hey Grill Hey app. This is the ultimate grilling and smoking tool, with over 600 great BBQ recipes to try next.

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Chop the steak. Finely chop the beef fillet with a sharp knifethen set aside in a cold bowl.

1 lb. beef tenderloin
Combine the mixture. In a separate bowl, mix together the chopped shallots, capers, dill pickles, mustard, egg yolk, parsley, olive oil, lemon zest and juice, and Worcestershire sauce until the mixture is well blended.

1/4 cup shallots, 2 tablespoons of capers, 2 tablespoons dill pickles, 2 tablespoons ground mustard, 1 large egg yolk, 1 tablespoon Italian flat-leaf parsley, 1 tablespoon extra virgin olive oil, 1 lemon, 1 teaspoon Worchestershire sauce
Add beef. Add the meat to the bowl with the mixture and gently fold everything together until incorporated. Season with salt and pepper to taste.

salt and pepper
Form the tartare. Add the tartare to a cold plate, shaping it into a neat mound. Make a small indentation in the center of each portion and, if desired, carefully place an egg yolk.

1 large egg yolk
Enjoy immediately. Serve steak tartare immediately with thin slices of baguette or your favorite crackers and enjoy every rich bite.

Nutrition information is calculated automatically, so should only be used as an approximation.