Classic French Beef Tartare Recipe

Ingredients

500 grams of high-quality beef fillet
2 egg yolks
2 tablespoons of Dijon mustard
2 tablespoons of capers
2 small shallots, finely chopped
2 tablespoons of chopped fresh parsley
4 tablespoons of olive oil
Salt and freshly ground black pepper to taste
4 slices of rye bread, to serve
4 tablespoons of unsalted butter, to serve

Steps and instructions

Place the beef in the freezer for about 15 minutes to make it easier to chop.
While the beef is chilling, combine the egg yolks, Dijon mustard, capers, chopped shallots, parsley and olive oil in a bowl. Season with salt and black pepper.
Remove the beef from the freezer and chop it finely with a sharp knife. Add it to the bowl with the other ingredients.
Mix the ingredients together until well combined.
Toast the rye bread and spread a generous amount of butter on each slice.
Divide the beef tartare evenly among the slices of bread, pressing it into a compact mound on top of each one.
Serve immediately while the beef is still fresh and the toast is warm.

Tools for making

Cutting board - A sturdy surface for chopping the beef fillet.
Sharp knife - Needed to finely chop the beef fillet.
Bowl - To mix the egg yolks, Dijon mustard, capers, chopped shallots, parsley, and olive oil.
Toaster - To toast the slices of rye bread.
Butter knife - For spreading butter on the toasted bread slices.

Recipe variations

Replace the beef with fresh salmon or tuna to make a seafood tartare.
Add diced avocado or cucumber for a refreshing twist.
Experiment with different herbs such as cilantro or dill instead of parsley.
Add a splash of Worcestershire sauce or hot sauce for an extra kick of flavor.
Serve the beef tartare on cucumber slices or lettuce cups instead of rye bread.
Top the beef tartare with a quail egg or caviar for an elegant presentation.
For a spicy variation, mix in some minced jalapenos or chili flakes.
Try using different cuts of beef, such as sirloin or tenderloin, for a slightly different taste and texture.

Recipe overview

Experience the exquisite flavors of the classic French dish with this recipe for Beef Tartare. This dish is a delightful combination of high-quality beef fillet, fresh herbs, and tangy Dijon mustard, served on top of warm, buttered rye bread. Despite its gourmet status, this recipe is surprisingly simple to make at home and offers a unique and impressive dish for any dinner party or special occasion. The key is to use the freshest ingredients and serve immediately for the best experience. Through this recipe, you will unlock the decadent taste of beef tartare that's sure to satisfy your palate.

Common questions

Can I use any type of beef for beef tartare? You should use high-quality beef fillet for the best results.
Is it safe to eat raw beef? When using fresh, high-quality beef and following proper food safety practices, it can be safe to consume raw beef. However, it is important to source your beef from a reputable source and handle it with proper hygiene.
Can I substitute the Dijon mustard with another type of mustard? Dijon mustard is recommended for its unique flavor profile, but you can substitute it with a milder or spicier mustard according to your taste preferences.
Do I have to chop the beef by hand? Chopping the beef by hand allows for better control over the texture, but you can also use a food processor with short pulses if you prefer a finer texture.
Can I make beef tartare ahead of time? It is best to prepare and serve beef tartare immediately to ensure freshness and food safety. Avoid making it too far in advance.
What can I serve with beef tartare? Traditional accompaniments include toasted bread, butter, and small condiments such as pickles or capers. You can also serve it with a side salad or crispy potato chips.
Can I add other ingredients to the beef tartare? The basic recipe can be customized to your taste. Some common additions include Worcestershire sauce, Tabasco sauce, finely chopped herbs, or grated Parmesan cheese. Experiment and make it your own!

Serving dishes and utensils

Knife - A sharp knife is essential for finely chopping the beef.
Bowl - A mixing bowl to combine the ingredients for the beef tartare.
Toaster - To toast the rye bread slices.
Butter Spreader - A utensil to easily spread butter on the toasted bread.
Plate - To serve the beef tartare on.
Serving Utensil - A spoon or fork to portion and serve the beef tartare onto the bread slices.
Chopping Board - To safely chop the beef on.

Origin stories

Beef Tartare has a rather intriguing, albeit disputed, historical background. Some suggest that it gets its name from the Tartars, nomadic horsemen of Mongolia, who roamed the plains in the 13th century. The story goes that they would place slices of horsemeat underneath their saddles to tenderize it as they traveled. This, over time, developed into eating raw, finely chopped meat, which gradually evolved into the dish we know today as Beef Tartare. However, the modern-day version, complete with a raw egg yolk and various condiments, is decidedly a French culinary creation, popularized in high-end Parisian restaurants of the 20th century.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.