Oooh, classy choice 😌 steak tartare—simple, bold, and all about quality. Here’s a classic French-style version, plus a few safety tips so it’s done right.
🥩 Steak Tartare (Classic)
Ingredients (2 servings)
- 8 oz very fresh beef tenderloin or sirloin
- 1 egg yolk
- 1 tbsp capers, finely chopped
- 1 tbsp cornichons or pickles, finely chopped
- 1 small shallot, minced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
- Salt & freshly ground black pepper
- Optional: chopped parsley or chives
Instructions
- Prep the beef
Trim any fat or sinew.
Chop the beef by hand with a sharp knife until finely minced (don’t use a food processor). - Mix gently
In a bowl, combine beef with shallot, capers, pickles, mustard, Worcestershire, olive oil, salt, and pepper.
Mix lightly—don’t mash it. - Plate
Shape the tartare into a neat mound or use a ring mold.
Make a small well in the center and place the egg yolk on top. - Finish & serve
Sprinkle with herbs if using. Serve immediately.
How to serve it
- Toasted baguette slices
- Crostini
- French fries (classic bistro move)
Important safety tips (worth reading)
- Use very fresh, high-quality beef from a trusted butcher
- Keep meat cold at all times
- Prep and serve immediately
- If unsure about raw egg, use pasteurized egg yolk
Flavor twists (optional)
- Add a dash of hot sauce for heat
- Swap Worcestershire for soy sauce
- Add truffle oil for luxe vibes ✨
If you want, I can give you a modern twist, a Japanese-inspired version, or help you build a full steak tartare appetizer plate like a restaurant 😏
