Why You'll Love This Beef Tartare
The classic beef tartare is one of the most iconic appetizers in French cuisine: hand-cut beef, precisely seasoned with capers, pickles, Dijon mustard, and egg yolk. A no-cook dish, ready in 20 minutes, that reveals all the nobility of a beautiful cut of beef.
Ingredients (4 servings)
For the tartare
- 600 g tartare-quality beef (tenderloin, rump steak, or sirloin), hand-cut
- 4 fresh egg yolks
- 2 tbsp capers, drained and chopped
- 4 pickles, finely chopped
- ½ red onion, finely diced
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp chives, chopped
For the sauce
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco sauce (to taste)
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- Salt and freshly ground black pepper to taste
To serve
- Homemade fries or toasted bread
- Green salad
Step-by-step preparation
Step 1 – Choosing and preparing the meat
Choose top-quality beef, ideally tenderloin or rump steak. Remove all membranes and sinews. Cut the meat into thin slices, then into strips, then into small, uniform cubes about 3–4 mm using a knife. Never use an electric grinder, which crushes the fibers. Keep refrigerated.
Step 2 – Preparing the sauce
In a large bowl, mix the Dijon mustard, Worcestershire sauce, Tabasco, olive oil, and lemon juice. Whisk well to emulsify. Season with salt and pepper.
Step 3 – Assembling the tartare
Add the diced meat to the bowl with the sauce. Fold in the capers, pickles, red onion, parsley, and chives. Mix gently to coat well without crushing the meat. Taste and adjust seasoning.
Step 4 – Plating and serving
Plate the tartare using a ring mold on chilled plates. Create a small well in the center and gently place an egg yolk inside. Garnish with chopped parsley and a turn of freshly ground black pepper. Serve immediately with homemade fries or toasted bread.
Chef's tips
- Meat quality: this is the key ingredient — you must choose very fresh, same-day meat, purchased from a trusted butcher.
- Sharp knife: always hand-cut to preserve the texture and fibers of the meat.
- Cold: work with well-chilled meat and serve on cold plates for food safety reasons.
- Customization: serve the condiments on the side so each guest can adjust to their liking.
Nutritional information (per serving)
- Calories: ~320 kcal
- Protein: 38 g
- Carbohydrates: 3 g
- Fat: 17 g
FREQUENTLY ASKED QUESTIONS
IS RAW MEAT SAFE TO EAT?
Beef tartare is safe to eat provided you use very fresh, same-day meat, bought from a trusted butcher and kept cold until the moment of preparation. Avoid serving it to pregnant women, young children, the elderly, and immunocompromised individuals. Prepare and consume it immediately.
WHICH IS THE BEST CUT OF BEEF FOR A TARTARE?
Beef tenderloin is the ideal cut for its tenderness and lack of sinew. Rump steak and sirloin are excellent, more economical alternatives with a bolder flavor. The essential thing is that the meat is very fresh, lean, and free of tendons.
CAN YOU PREPARE THE TARTARE IN ADVANCE?
It is strongly recommended not to prepare the tartare more than 1 hour in advance. You can prepare the sauce and condiments beforehand, and chop the meat at the last moment. Assemble and serve immediately for food safety and quality reasons.
CAN YOU MAKE A TARTARE WITHOUT EGGS?
Yes! Replace the egg yolk with a spoonful of quality mayonnaise or an emulsion of olive oil and mustard to bind the sauce. Some modern versions also use mashed avocado to provide creaminess without eggs.
HOW DO YOU HAND-CUT THE MEAT?
Start by cutting the meat into 5 mm slices, then into strips, then into small 3–4 mm cubes. Use a very sharp chef's knife and work with well-chilled meat for clean cuts. Avoid electric grinders, which heat and crush the meat, altering its texture.
WHAT SIDES SHOULD BE SERVED WITH BEEF TARTARE?
Beef tartare is traditionally served with crispy homemade fries or toasted bread. A lightly dressed green salad adds freshness. For a more gourmet version, accompany it with parmesan crisps or rye bread tuiles.