Classic Steak Tartare: A Step-by-Step Guide

Ingredients

500 grams of beef tenderloin, finely chopped
2 tablespoons of Dijon mustard
1 tablespoon of Worcestershire sauce
2 egg yolks
1 medium-sized onion, finely chopped
4 pickles, finely chopped
2 tablespoons of capers, rinsed and chopped
2 tablespoons of fresh parsley, chopped
Salt and pepper to taste
4 slices of rye bread, toasted

Steps and instructions

Place the finely chopped beef tenderloin in a large bowl.
Add the Dijon mustard, Worcestershire sauce, and egg yolks to the bowl.
Mix gently until the ingredients are well combined.
Add the chopped onion, pickles, capers, and parsley to the bowl.
Season the mixture with salt and pepper to taste, and then mix again until everything is well incorporated.
Divide the steak tartare into four equal portions, and shape each portion into a round patty.
Serve the steak tartare patties on the toasted rye bread slices.

Tools for making

Chopping board - Used to chop the beef tenderloin and other ingredients.
Sharp knife - Needed to finely chop the beef tenderloin and to cut the pickles, onions, and parsley.
Large bowl - Used to mix all the ingredients together.
Measuring spoons - For accurately measuring the Dijon mustard, Worcestershire sauce, and capers.
Spatula - Used to mix the ingredients together and shape the steak tartare patties.
Toaster - For toasting the rye bread slices.

Recipe variations

Replace the beef tenderloin with salmon or tuna for a seafood twist.
Add diced avocado for a creamy texture.
Include finely chopped jalapeno or chili peppers for a spicy kick.
Experiment with different types of mustard, such as whole grain or spicy mustard.
Substitute Worcestershire sauce with soy sauce or balsamic vinegar for a different flavor profile.
Try using different herbs like cilantro or dill instead of parsley.
For a vegetarian option, replace the beef with finely chopped mushrooms or tofu.
Serve the steak tartare on lettuce cups or cucumber slices instead of rye bread.
Add a dash of hot sauce or horseradish for an extra punch of flavor.
Garnish with shaved Parmesan cheese or truffle oil for a more decadent variation.

Recipe overview

This steak tartare recipe is a classic dish that brings out the rich, natural flavors of quality beef. It's a raw dish, so it's important to use fresh beef tenderloin and handle it with care. The recipe is simple – the beef is finely chopped and then mixed with a savory combination of Dijon mustard, Worcestershire sauce, egg yolks, onion, pickles, capers, and parsley. The result is a flavorful and satisfying meal that's perfect for a special occasion or a gourmet lunch. The steak tartare is served on toasted rye bread, adding a nice crunch to the dish. Although it may seem intimidating at first, this recipe is actually quite easy to prepare. Enjoy the process and the delicious result!

Common questions

Can I use a different cut of beef for this recipe? Yes, you can use other cuts of beef such as sirloin or ribeye, but tenderloin is the traditional choice for steak tartare.
Is it safe to eat raw beef? Eating raw beef carries some risks, so it is important to choose high-quality, fresh beef from a reputable source to minimize the risk of foodborne illnesses. If you have concerns, you can also opt for pre-ground beef labeled specifically for raw consumption.
Can I make steak tartare in advance? It is not recommended to prepare steak tartare too far in advance, as the flavors can change and the texture may become less desirable. It is best to prepare and serve it fresh.
Can I customize the ingredients? Absolutely! You can adjust the amounts of mustard, Worcestershire sauce, pickles, capers, and spices according to your personal taste preferences.
What can I serve with steak tartare? Steak tartare is commonly served with toasted bread or baguette slices. You can also serve it with a side of mixed greens or pommes frites (French fries) for a complete meal.

Serving dishes and utensils

Knife - A sharp knife is essential for finely chopping the beef tenderloin and other ingredients.
Cutting board - A sturdy cutting board provides a safe and stable surface for chopping the ingredients.
Bowl - A large bowl is needed to mix and combine the ingredients for the steak tartare.
Spatula - A spatula can be useful for gently mixing the ingredients together.
Toaster - A toaster is needed to toast the rye bread slices before serving.

Origin stories

Steak Tartare is a classic dish that traces its roots back to the Mongolian Empire. Legend has it that Mongolian horsemen would place raw meat under their saddles to tenderize it before consumption. Over time, this practice evolved into what we now know as Steak Tartare, a dish that is appreciated worldwide for its bold and savory flavors. This dish truly encapsulates the spirit of culinary innovation and adaptation spanning centuries.

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.