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A plate of steak tartare with wine and an egg yolk.

Steak Tartare

Cara
Made with finely chopped filet mignon, shallots, chives, and mustard, it’s seasoned with Worcestershire and lemon juice for a fresh, balanced flavor. The creamy, umami-packed anchovy aioli adds a rich depth, served either mixed in or layered on the plate. Top the tartare with an egg yolk for extra richness, or serve it whole for a bold presentation. Pair with toasted baguettes, cornichons, and a crisp glass of Champagne or Pinot Noir for the perfect meal.
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Prep Time 15 minutes
Course Appetizer, Boards, Happy Hour, Snacks
Cuisine French
Calories 1076 kcal

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

If you're using an immersion blender for the aioli, simply add all the ingredients to your container, and blend. It should come together in less than 10 seconds. 
If you don't have a ring mold to shape the tartare: 
  • 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.
Nutritional Info: This is just an estimate, which is calculating the entire recipe, including all of the aioli. 

Nutrition

Serving: 1recipeCalories: 1076kcalCarbohydrates: 8gProtein: 10gFat: 114gSaturated Fat: 17gPolyunsaturated Fat: 13gMonounsaturated Fat: 81gTrans Fat: 0.02gCholesterol: 191mgSodium: 332mgPotassium: 323mgFiber: 2gSugar: 3gVitamin A: 1096IUVitamin C: 21mgCalcium: 81mgIron: 3mg
Keyword beef tartare, steak tartar, steak tartare
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