Description:
Steak Tartare is a classic French dish featuring finely chopped or minced raw beef, seasoned with capers, onions, mustard, and Worcestershire sauce. Served with a raw egg yolk on top, this elegant dish is a favorite in high-end restaurants and a must-try for any gourmet food lover. The key to a perfect Steak Tartare lies in using the freshest, high-quality beef and balancing the seasonings for a rich yet refreshing taste. Follow this detailed recipe to master the art of preparing this restaurant-quality dish at home with confidence.
Steak Tartare Recipe
Ingredients:
- 8 oz (225g) high-quality beef tenderloin (or sirloin), finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp capers, finely chopped
- 1 tbsp shallots, finely diced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp cornichons (small pickles), finely chopped
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 raw egg yolk (for topping)
- ½ tsp hot sauce (optional)
- Toasted baguette slices, for serving
Instructions:
1. Prepare the Beef
- Choose the freshest beef tenderloin or sirloin and trim any fat or sinew.
- Using a sharp knife, finely chop the beef into small, uniform pieces.
2. Mix the Seasonings
- In a large bowl, whisk together Dijon mustard, Worcestershire sauce, olive oil, salt, pepper, and hot sauce.
- Stir in capers, shallots, cornichons, and parsley.
3. Combine the Ingredients
- Gently fold the chopped beef into the seasoning mixture.
- Mix well but avoid overworking the meat.
4. Shape and Plate the Tartare
- Use a round mold or a spoon to shape the mixture into a neat circle on a serving plate.
- Create a small indentation in the center and place the raw egg yolk on top.
5. Serve Immediately
- Garnish with extra capers and parsley.
- Serve alongside toasted baguette slices or crispy crackers.