Steak tartare is one of those dishes that just hits different. Typically reserved for French bistros or high-end restaurants and special occasions, it can be intimidating. That stops here. If you follow a few simple tricks, you can be well on your way to impressing your date, your friends, your family with this gourmet dish.
Steak tartare is rich, bold, and bursting with tangy flavors. The texture is amazingly tender, of course, because of the raw meat. So. How do you make this? And how do you elevate the flavors to something truly out of this world? Let's find out.
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Why You'll Love This Recipe
Amazing flavors: The combo of filet mignon with the tangy, umami-packed anchovy aioli feels restaurant-worthy.
Sophisticated and adventurous: It’s perfect for foodies who enjoy trying new, bold dishes with unique ingredients.
Customizable: You can adjust the richness with or without the egg yolk, or tweak the seasonings to fit your taste.
Fresh and balanced: The tartare is brightened with lemon juice and Worcestershire sauce, which balances the richness of the beef.
Presentation is stunning: The layered plating of aioli and tartare makes it an impressive dish for dinner parties or special occasions.
Surprisingly easy: Despite seeming fancy, this recipe is fairly straightforward with minimal cooking, but delivers high-impact flavor.
Why are People So Intimidated by Steak Tartare?
Look, I won't lie to you. This dish can definitely be intimidating, and it's not for everyone. But if you're feeling adventurous in the kitchen, it is definitely worth it.
Fear of raw meat: The idea of eating raw beef can make home cooks nervous about food safety. There's concern about bacteria like E. coli or salmonella. This is totally understandable. It's important to make sure you get the freshest meat possible, preferably from a butcher. Just ask them any questions you have, tell them what you're using the steak for, these peeps know what they're talking about.
Ingredient quality: Steak tartare requires top-quality beef, usually from a trusted butcher. Not everyone feels confident sourcing it or handling it properly. This can also be mitigated by talking to your butcher!
Skill and technique: The meat needs to be precisely chopped and seasoned to achieve the right texture and balance. It can seem intimidating, especially if someone hasn’t made it before. We're going to freeze the meat first to make it easier to chop - and I'll walk you through how I do it! Also - having a super sharp knife is key!
Perception of difficulty: People think it's a dish that belongs in restaurants, often assuming it's too complicated to recreate at home. And we all know that that's what I'm here for. I'm cheering you on! You can do it!
Frequently Asked Questions
Steak tartare is a classic French dish made from raw, finely chopped or minced beef, typically seasoned with ingredients like shallots, mustard, capers, and herbs. It’s often served with an egg yolk on top and paired with crispy sides like toasted baguettes or fries. The dish has a delicate, tender texture and a bold, fresh flavor that highlights the natural taste of the high-quality beef.
Yes, steak tartare can be safe to eat if prepared correctly. The key is to use fresh, high-quality beef from a trusted source and handle it with proper food safety practices. Buy from a reputable butcher: Ensure the beef is fresh and free from contaminants. Chill the meat properly: Keep the beef cold before and during preparation to prevent bacterial growth. Avoid if you’re at risk: Pregnant women, the elderly, and those with weakened immune systems should avoid raw meat.
You can make steak tartare ahead of time, but it's best to prepare it within 1-2 hours of serving. Keep it very cold by storing it in an airtight container in the fridge, and ensure all ingredients are chilled. It's advisable to chop the meat and prepare the components in advance but mix everything just before serving for the best texture and flavor. Avoid storing it for more than a few hours, and never freeze it, as that affects quality.
Steak tartare has its roots in Europe, particularly in French cuisine. The dish is thought to be inspired by the Tartars, a nomadic group from Central Asia. They reportedly placed raw meat under their saddles to tenderize it during long journeys, though this is more of a legend than a documented fact. The modern version likely developed in France in the 19th century, where it became popular as a luxurious dish in fine dining.
Safety Tips
Storage Tips:
- Buy Fresh: Purchase the beef as close to when you plan to use it as possible. Choose a reputable butcher or source known for high-quality meat.
- Refrigeration: Store the beef in the coldest part of your refrigerator (usually near the back). Keep it at a temperature below 40°F (4°C).
- Keep It Sealed: Use an airtight container or tightly wrap the beef in plastic wrap to prevent exposure to air and contamination.
- Minimize Handling: Handle the meat as little as possible to reduce the risk of contamination. Use clean utensils and surfaces.
Storage Duration:
- Raw Beef for Tartare: Ideally, use the beef within 24 hours of purchase. If you need to store it longer, it's best to freeze it and then thaw it in the refrigerator just before use. Never freeze it and then refreeze it.
- Prepared Tartare: If you prepare the tartare in advance, it should be eaten within 24 hours for optimal freshness and safety. After that, the quality and safety can deteriorate.
Ingredients
For the Tartare:
- Filet Mignon (8 oz): Tender, lean beef that works perfectly raw.
- Shallot (1 small, minced): Adds mild onion flavor and crunch.
- Parsley (2 tbsp, chopped): Provides freshness and balance.
- Chives (1 tbsp, chopped): Adds sharpness and a pop of color.
- Whole Grain/Dijon Mustard (1 tsp): Adds tang and depth of flavor.
- Egg Yolk (1, optional): Richness and creaminess to bind or top the tartare.
- Lemon Juice (1 tsp): Brightens and balances the richness.
- Worcestershire Sauce (1 tsp): Adds umami and complexity.
- Salt and Pepper: Enhances the natural flavors.
For the Anchovy Aioli:
- Whole Egg (1, room temp): Base for the aioli, emulsifies.
- Anchovy Fillets (2-3, minced): Umami and salty richness.
- Dijon Mustard (1 tsp): Adds tang and helps emulsify.
- Olive Oil (½ cup): Rich, smooth texture for the aioli.
- Lemon Juice (1 tsp): Adds brightness and acidity.
- Salt: Balances the flavors.
How to Make Steak Tartare
This part is easy. We just need to chop and mix in a bowl.
Finely dice the filet mignon and place in a bowl (for more on how to chop the beef, see tips below).
Add the minced shallots, chopped parsley, chives, mustard, lemon juice, and Worcestershire sauce.
Stir gently to combine. Season with salt and pepper to taste.
You can either mix in the egg yolk for richness or wait until plating to add it whole on top.
How to Make the Aioli
In a small bowl, combine the whole egg, anchovies, and Dijon mustard.
Slowly drizzle in the olive oil while whisking constantly until the mixture thickens and emulsifies. If you're using an immersion blender like I am, you can add all the ingredients at once, and blend. It should come together quickly.
Stir in the lemon juice and season with salt to taste.
Note: How thick the aioli turns out depends on a few factors. If it's too thin, try this:
Whisk in more oil: Slowly add more olive oil while whisking vigorously. This should thicken it as it emulsifies.
Add another egg yolk: If it’s still not thickening, whisk in a room-temperature egg yolk to help bind the mixture.
Chill it: Place the aioli in the fridge for 10-15 minutes, which can help it firm up a bit.
How to Chop the Beef
Note: I prefer my tartare to have slightly larger cubes, I just like that texture. You can make the cubes as small or as large as you want! If you want them very small (almost like a mince) use these same steps, but run your knife through the whole pile at the end until you get your desired texture.
Step-by-Step Knife Work:
Start by placing your filet mignon in the freezer for about 20-30 minutes. This firms up the meat, making it easier to slice cleanly.
Once the meat is chilled but not frozen, use a sharp chef’s knife to cut the steak into thin slices, about ¼ inch thick.
Lay the slices flat on your cutting board, then cut them into thin strips of the same width.
Next, gather the strips together and cut across them to form small cubes, roughly ¼ inch in size. Work slowly and evenly to keep the pieces uniform.
If you want finer tartare, continue chopping through the cubes with the knife until the texture suits your preference.
The goal is to achieve small, even pieces that still have enough texture to give the tartare that signature mouthfeel.
Detailed Knife Tips:
- Knife Positioning: Hold the knife with a firm grip. Use your knuckles to guide the knife and protect your fingers. Keep the blade flat against the board.
- Chopping Motion: Use a rocking motion, moving the knife in a smooth arc. This helps in cutting through the meat without crushing it.
- Cutting Board: Use a stable, non-slip cutting board. A board with a damp cloth underneath can prevent slipping.
- Uniform Size: For consistency, try to maintain the same size throughout. This ensures even seasoning and a balanced texture.
- Work in Batches: If you’re chopping a large amount, do it in smaller batches to maintain control and accuracy.
Plating Tips
Half the appeal of steak tartare is the plating. This is still, of course, optional, but if you have ring molds, now would be the time to break them out! And don't forget to save some fresh, green herbs for the finishing touches.
1. Prepare Your Plate:
- Choose the Right Plate: Use a clean, white plate or a neutral-colored plate to make the colors of the dish pop.
2. Plate the Aioli:
- Spread the Aioli: Using a spoon or offset spatula, spread a thin layer of anchovy aioli on the bottom of the plate. Create a smooth, even layer. You can make it as a circle, oval, or even a swoosh depending on your preference.
3. Mold the Tartare:
- Use a Ring Mold: To shape the tartare, place a ring mold in the center of the plate on top of the aioli. Press the steak tartare mixture gently into the mold to form a neat, compact cylinder. If you don’t have a ring mold, you can use a small cup or ramekin.
- Remove the Mold: Carefully lift the ring mold away, leaving the tartare in a clean, cylindrical shape. If you don't have a ring mold - see then notes at the bottom of the recipe card.
4. Garnish:
- Fresh Herbs: Sprinkle some extra chopped chives or parsley on top of the tartare for a fresh touch.
- Capers or Pickles: Place a few capers or finely chopped cornichons around the tartare or on top for added texture and a burst of flavor.
- Microgreens: Add a small bunch of microgreens or arugula on top or beside the tartare for a touch of elegance and color.
- Additional Touches: You can also drizzle a bit of good quality olive oil or a few dashes of Worcestershire sauce around the plate for extra flavor and visual appeal.
Serving Suggestions
Toasted Baguette Slices: Crispy, golden bread adds a crunchy contrast to the smooth tartare.
Cornichons: The tangy, briny flavor cuts through the richness of the beef and aioli.
Capers: Adds a salty, acidic bite that enhances the beef. If you want, you can also chop up a few tablespoons and add it right to the tartare mixture.
Frisée Salad: Light, bitter greens provide a fresh, crisp contrast.
French Fries: Crisp and salty, offering a fun, casual side to pair with a luxurious dish.
Radishes: Their peppery bite and crunch bring another fresh, raw element.
Wine Pairing
A dish as elegant as this needs a perfect sip to go with it. Here are my top picks:
Pinot Noir:
- Why It Works: Pinot Noir's light body and subtle tannins allow the delicate flavors of the filet mignon to shine. Its earthy notes and red fruit flavors, like cherry and raspberry, pair well with the richness of the beef without overwhelming it.
- Best Choice: A Burgundy Pinot Noir would be ideal for its complexity.
Beaujolais:
- Why It Works: Light and juicy, Beaujolais is made from Gamay grapes and offers vibrant red fruit flavors like strawberry and cranberry. Its low tannins and bright acidity balance the creaminess of the tartare and the richness of the aioli.
- Best Choice: Look for a Beaujolais-Villages or a Cru Beaujolais for a more structured wine.
Sancerre (Sauvignon Blanc):
- Why It Works: Sancerre offers crisp acidity and minerality with citrus and green apple notes that cut through the fat in the tartare and aioli. It also adds a refreshing brightness that complements the fresh herbs and lemon juice in the dish.
- Best Choice: A Sancerre from the Loire Valley is known for its clean, mineral-driven style.
Champagne:
- Why It Works: The effervescence of Champagne provides a refreshing contrast to the smooth texture of the tartare. Its acidity cleanses the palate between bites, while its yeasty, toasty notes pair well with the beef and toasted baguettes.
- Best Choice: A Brut Champagne for dryness or Blanc de Blancs (made from Chardonnay) for a leaner, crisper style.
Chablis:
- Why It Works: Chablis, made from Chardonnay grapes, is known for its flinty minerality and high acidity. These qualities cut through the richness of the dish, while the wine’s citrus and green apple flavors pair beautifully with the tartare's lemony notes.
- Best Choice: Opt for a Premier Cru Chablis for more complexity and a subtle creaminess.
Storage and Freezing
Quite frankly, because we're dealing with raw meat and raw eggs in this recipe, it needs to be eaten fresh. The longer it sits around, the higher the chance of contamination.
More Amazing Steak Recipes
📖 Recipe
Steak Tartare
Equipment
- Ring molds optional
Ingredients
For the Tartare
- 8 oz filet mignon diced
- 1 small shallot minced
- 2 tablespoon parsley chocpped
- 1 tablespoon chives chopped
- 2 tsp Dijon mustard or whole grain mustard, also great!
- 2 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
For the Aioli
- 1 large egg room temperature
- 2-3 anchovy filets optional, but delicious. Other flavor options include parmesan cheese, and garlic.
- 1 teaspoon Dijon mustard
- ½ C olive oil
- 1 teaspoon lemon juice
- salt to taste
Instructions
For the Tartare
- Finely dice the filet mignon and place in a medium bowl.
- Add the minced shallot, chopped parsley, chives, mustard, lemon juice, and Worcestershire sauce.
- Stir gently to combine.
- Season with salt and pepper to taste.
- For the egg yolk, you can either mix it into the tartare for richness or add it whole on top when plating.
For the Aioli
- In a small bowl, combine the whole egg, anchovies, and Dijon mustard.
- Slowly drizzle in the olive oil while whisking constantly to create a thick, emulsified aioli. If using immersion blender, see notes.
- Stir in the lemon juice and season with salt to taste.
- Set aside.
Plate the Tartare
- Spread the anchovy aioli on the bottom of the plate in a smooth, even layer.
- Use a ring mold or spoon to form the steak tartare into a compact shape on top of the aioli. If you don't have a ring mold, see notes.
- If desired, place the whole egg yolk on top of the tartare for a rich finish.
- Garnish with extra chives or parsley for color.
- Serve immediately with toasted baguette slices, cornichons, and any additional sides like capers or a light frisée salad.
Notes
- Use a small cup or ramekin: Line the inside of the cup or ramekin with plastic wrap, gently press the tartare mixture into it, then flip it onto the plate to create a neat shape.
- Shape by hand: Gently form the tartare mixture into a mound using your hands or a spoon. Smooth the edges to create a compact, uniform shape.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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