Name: Steak Tartare Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: French
Ingredients: ½ raw egg yolk; 1 Tbsp. olive oil; ¼ tsp. sherry vinegar; ¼ tsp. salt; ⅛ tsp. coarsely ground black pepper; ½ tsp. dry mustard powder; 2 Tbsp. chopped shallot; 2 Tbsp. capers, chopped; 4 oz. filet mignon steak; 1 Tbsp. chopped flat-leaf parsley; 1 tsp. lemon zest; Sliced baguette, to serve

Jump to Recipe· 4.1 from 23 reviews

If you have ever wanted to try an elegant, restaurant-quality dish at home that packs a flavorful punch, this Steak Tartare Recipe is exactly what you need. It’s an exquisite celebration of raw, tender filet mignon mixed with bold and tangy seasonings, creating a harmonious chorus of textures and tastes. Perfect for feeling fancy yet simple enough to whip up in about 15 minutes, this recipe will quickly become a beloved staple for special occasions or when you want to impress friends with your culinary skills.

Ingredients You’ll Need

A white cutting board on a white marbled surface holds five different presentations of raw beef. The top left side shows one thick, solid piece of beef with visible marbling. Below it, thin slices of beef fan out, showing a dark red color with some white fat veins. In the middle, there are some larger thin slices of beef, slightly curled at the edges. On the top right, there is a small pile of finely chopped raw beef, bright red in color. Below that, there are thin strips of beef arranged in a loose pile, reddish with slight marbling. The cutting board has black edges and the colors of the beef contrast with the pale board and white marbled background, photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but each plays a vital role in balancing the flavors, textures, and colors of the dish. From the silky egg yolk that binds everything together to the fresh parsley that adds brightness, the list is a perfect combination of simplicity and sophistication.

½ raw egg yolk: Acts as a creamy binder that smooths the texture and enriches the flavor.
1 Tbsp. olive oil: Adds a silky richness and ensures the mixture doesn’t dry out.
¼ tsp. sherry vinegar: Brings a subtle tang and lifts the entire dish with its mild acidity.
¼ tsp. salt: Essential for seasoning and enhancing all the natural flavors.
⅛ tsp. coarsely ground black pepper: Provides a touch of heat and aromatic depth.
½ tsp. dry mustard powder: Adds a gentle kick and complexity without overwhelming the palate.
2 Tbsp. chopped shallot: Delivers mild onion sweetness and a bit of crunch.
2 Tbsp. capers, chopped: Contribute a vibrant burst of briny flavor to contrast the rich meat.
4 oz. filet mignon steak: The star of the dish—tender, lean, and perfect for raw preparations.
1 Tbsp. chopped flat-leaf parsley: Adds freshness and a beautiful green accent.
1 tsp. lemon zest: Injects a bright, citrusy aroma to balance the richness.
Sliced baguette: For serving, offering a deliciously crisp vehicle for each bite of tartare.

How to Make Steak Tartare Recipe

Step 1: Prepare the Egg Yolk Mixture

Start by whisking the raw egg yolk with olive oil, sherry vinegar, salt, and coarsely ground black pepper in a medium bowl. This forms the creamy base that will coat the steak. After that, stir in dry mustard powder, chopped shallots, and capers. These additions build layers of flavor with their zest and crunch, making each bite more interesting.

Step 2: Trim and Slice the Steak

Next, trim any fat from your filet mignon to keep the tartare light and refined. Then, slice the meat as thin as you can into wide strips, followed by slicing those strips into the thinnest possible slices. Finally, chop these slices finely. The goal is to achieve tiny morsels that blend seamlessly with the egg yolk mixture without feeling mushy or overly chunky.

Step 3: Mix the Steak with the Egg Yolk Mixture

Gently combine the finely chopped steak with the prepared egg yolk mixture. It’s important to integrate everything evenly without over-mixing, to preserve the tender texture of the beef. This step is where the flavors marry, resulting in a harmonious and silky blend that is truly mouthwatering.

Step 4: Shape and Plate the Tartare

Place a 3 and ½ inch diameter round cookie cutter onto your serving plate and fill it with the steak mixture. Press gently to set it in place, then carefully lift the cutter off. This technique provides a visually stunning presentation that’s perfect for dinner parties or an impressive appetizer course.

Step 5: Garnish and Serve

Evenly sprinkle the lemon zest and chopped parsley over the top of the tartare. These bright, fresh flavors offer a beautiful contrast to the rich meat. Surround the tartare with slices of crusty baguette, ready for guests to scoop up the flavorful mixture with each bite.

How to Serve Steak Tartare Recipe

A round, thick layer of finely chopped raw red meat mixed with small pieces of green capers and white onions forms the base, topped with scattered bright green herb leaves and thin yellow lemon zest strands. Behind it, two toasted bread slices with golden brown edges sit slightly blurred. In the background, a silver fork rests on a white marbled surface with a blurred white bowl containing a green and white patterned cloth visible on the right. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like lemon zest and chopped parsley are classic and elevate the dish elegantly. Feel free to add a few extra capers or even a sprinkle of finely chopped cornichons or fresh chives if you want to play around with adding acidity and crunch. Just keep the garnishes light to let the star of the show—the tartare itself—shine through.

Side Dishes

Steak tartare is wonderfully versatile and pairs beautifully with a variety of sides. Consider serving it alongside lightly dressed mixed greens or a crisp arugula salad to cut through the richness. A small serving of roasted fingerling potatoes or pickled vegetables can also add a satisfying contrast in flavor and texture.

Creative Ways to Present

If you want to step up the presentation game, serve the tartare on a bed of crushed ice to keep it cool and fresh. Alternatively, individual portions can be plated inside martini glasses or on small toasted crostinis for a fun twist. Adding a tiny quail egg yolk on top of each portion is another elegant touch beloved by many chefs.

Make Ahead and Storage

Storing Leftovers

Since Steak Tartare Recipe features raw beef, it is best enjoyed fresh, ideally the same day. However, if you must store leftovers, cover them tightly with plastic wrap and refrigerate for no more than 24 hours. Make sure to mix the tartare fresh before serving to redistribute the flavors.

Freezing

Freezing steak tartare is not recommended because the texture of the raw beef and the delicate balance of flavors can be compromised. To fully enjoy the experience, it’s best to consume it immediately or shortly after preparation.

Reheating

Since this is a raw dish, reheating is not applicable. Instead, prepare only the amount you plan to serve or share with a friend for the freshest and most delicious experience.

FAQs

Is it safe to eat raw steak tartare?

When prepared with fresh, high-quality beef and proper handling, steak tartare is safe to eat. Be sure to source your meat from a trusted butcher and keep it refrigerated until use.

Can I use other cuts of beef for this recipe?

While filet mignon is preferred for its tenderness and mild flavor, you can use other lean cuts like sirloin. Avoid fatty or tough cuts as they will alter the texture and taste.

What can I substitute if I don’t have sherry vinegar?

Apple cider vinegar or white wine vinegar are good substitutes. Just use a slightly smaller amount as they can be more acidic and adjust to taste.

How do I make sure the beef is finely chopped enough?

Take your time slicing the steak thinly, then chop with a sharp knife in small strokes until you attain a fine but slightly textured consistency. Avoid blitzing in a food processor to keep the texture intact.

Can I prepare the egg yolk mixture in advance?

Yes, you can whisk together the egg yolk, oil, vinegar, and seasonings up to a few hours ahead, keeping it covered in the fridge. Just add the chopped steak right before serving to maintain freshness.

Final Thoughts

I cannot encourage you enough to give this beautiful Steak Tartare Recipe a try. It’s a dazzling combination of flavors and textures that feels both luxurious and effortless. Whether you’re treating yourself or impressing guests, this dish will bring joy with every bite. Trust me, once you try making steak tartare at home, it just might become a new favorite you return to time and again.

Steak Tartare Recipe

Ingredients You’ll Need