Beef Steak Tartare Recipe (2024)

This traditional French dish is much easier to make at home than you think! This beef steak tartare recipe is ready to serve in less than 30 minutes and is a real show stopper. Served with pickled shallots and topped with a rich egg yolk for a delicious dinner party appetizer.

This recipe was first published in Nov 2016 and has been updated with more notes, photos and improved recipe.

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So this weekend I decided to get a little bit fancy pants and put together one of my favourite restaurant dishes, steak tartare.Finely diced, seasoned steak that melts in the mouth, I can't resist it!

I'm fully aware that raw steak may not be to everyone's taste, but it is a classic recipe for a reason. The steak is delicately seasoned and when served with egg yolk and pickles, this is an appetizer that packs a punch.

For more fancy appetizers to impress, be sure to check out my Salmon and Caviar Appetiser and Parmesan Crisp Canapes.

Ingredients

For the steak tartare

• Steak: I used sirloin steak for this beef tartare recipe. You want a nice tender and lean cut of meat. Filet mignonand chateaubriand and wonderful choices if money is not an issue.
• Worcestershire sauce: Adds savory and sweet flavors with just a touch of spice.
• Red wine vinegar: To add acidity to the recipe to cut through the creamy yolk egg.
• Dijon mustard: Adds a complex flavor and really helps to season the steak.
• Chives: For a mild onion flavor and to add freshness.

For the pickled shallots

These pickled shallots are totally optional, but they contribute a sweetness and acidity to the dish that works so well, and they are super quick to make.

• Shallots: A more delicate flavor compared to white or yellow onions. Slightly sweet and acidic.
• Red wine vinegar: For a robust and rich flavor. Also adds a great color to the shallots.
• Salt and pepper: For seasoning, added to taste.
• Sugar: To help balance out the acidity of the vinegar.

To serve

Again, these are all optional additions, but highly advised.

• Capers and cornichons: Briny and sharp, these are great additions to this appetizer.
• Toasted bread: I like to use a multigrain bread, but you can use whatever you have.
• Egg yolks: When broken, the egg yolks mix with the beef steak creating. a wonderfully creamy texture.

How to make steak tartare

Be sure to scroll down for the full recipe and tips!

• Pickle the shallots in a pot on the stovetop and let cool.
• Slice and dice the steaks as finely as you can.
• Mix the steak with the seasonings.
• Place the steak on a plate using a chefs ring or cookie cutter.
• Make a well in the middle and add the egg yolk.
• Serve with the garnishes.

Recipe Notes and Tips

• Freeze the steak for 20 to 30 minutes before cutting them. It makes it so much easier to dice the steak really finely and is definitely worth doing.
• Use a really sharp knife, like really sharp, to make nice clean cuts. You don't want to be sawing at a nice piece of steak.
• This recipe makes 4 appetizers and is easily halved or doubled. It serves two for a lunch.
• Use as fresh as you can eggs for the best flavor. Use organic / free run if possible.

Frequently Asked Questions

I understand some people may be reluctant to try this one at home, even Mr Slow The Cook Down was a little bit reluctant to taste test this at first, but it was hoovered up super quickly! Take your time, give it some love, and it will be one of your go to dishes!

More Steak Recipes

• Coffee Marinated Steak (Reversed Seared)
• Philly Cheesesteak Stuffed Shells
• Steak Salad with Blue Cheese Dressing Recipe
• Marinated Flank Steak (Carne Asada) Tacos
• Red Wine Risotto with Steak
• The Ultimate Steak Melt

I love hearing from you!! If you have tried this beef steak tartare recipe, be sure to scroll down, give them a star rating and let me know what you thought!

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