After Years of Working in Restaurants, I’m *Finally* Sharing My Steak Tartare Recipe

This is a recipe that I’ve spent years perfecting in restaurants, and I’ve finally distilled it down into a simple recipe that you can make at home. After spending time in France this summer where steak tartare abounds, I’ve condensed all the recipes I’ve tried into the perfect Steak Tartare recipe.

So, what makes this recipe so good? It’s the perfect blend of texture in a sauce that is both rich and a little tangy from the egg yolk and dijon mustard. It’s got the perfect amount of shallot, capers, and cornichons without being overly acidic. 

The kicker? I top the steak tartare with crispy onions for the ultimate flavor bomb. During the holidays we always have a can of fried onions laying around from green bean casserole, and this is the perfect opportunity to use some!

I cannot undersell that this steak tartare is restaurant quality and rivals any tartare I’ve had anywhere. Make this easy appetizer for the holidays and wow all your guests!

What Is Steak Tartare?

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Steak tartare, also known as beef tartare, is an elegant dish that’s made with chopped high-quality meat and served raw. The finely minced beef is seasoned and tossed with egg yolk, dijon, Worcestershire, lemon juice, shallots, capers, and cornichons.

The resulting dish is both light and rich and packed with flavor. 

The dish evolved from the French Polynesian tradition of raw meat consumption combined with Georges Auguste Escoffier’s revamp of the classic French tartar sauce as the dishes’ condiment resulting in the version known as steak tartare.

Tools Needed

• Sharp Knife
• Composite Plastic Cutting Board
• Mixing Bowl
• Whisk

Ingredients You’ll Need

• Beef. I used quality prime beef filet (tenderloin) that was grass fed for this recipe. See more of my thoughts below on selecting the best cut of beef for tartare.
• Egg yolk. Egg yolk creates the base of the sauce and binds everything together.
• Dijon mustard. My favorite dijon mustard is from Trader Joe’s because it has the BEST flavor.
• Olive oil. Use a quality, flavorful olive oil. My favorite is Graza.
• Lemon. I use a bit of lemon juice in the sauce and top the tartare with lemon zest for brightness.
• Worcestershire. A couple of dashes of Worcestershire sauce add a nice savory flavor.
• Mix-ins. Minced shallot, capers, and cornichons are classic and add the perfect flavor, texture, and bite.
• Herbs. A bit of chopped parsley and chives add flavor and freshness.
• Crispy fried onions. Optional, but the crunchy onion adds so much flavor and texture.

How to Make Steak Tartare at Home

Jenny’s Tip: Invest in a high-quality knife! The key to a great steak tartare recipe is in the texture and that’s achieved by finely dicing the beef with a sharp knife.

1. Dice the beef. Always pat your beef dry with paper towels, then freeze for about 10 minutes. This makes it easier to dice cleanly into small cubes! Refrigerate the beef while you prep the rest of the ingredients.
2. Mix the sauce. Whisk together the egg yolk, dijon, red wine vinegar, and lemon juice, then while whisking constantly drizzle in the olive oil. The sauce will thicken and become silky smooth.
3. Mix the tartare. Combine the diced beef, chopped accoutrements, sauce, and chopped herbs. Season to taste with salt and pepper.
4. Serve. For a prettier presentation, I use a ring mold to shape the filet mignon tartare on the plate. Then, I top with crispy onions, lemon zest, and more herbs.

Jenny’s Tips for Making Steak Tartare

• Use the right cutting board. NEVER use a wooden cutting board. Wood boards are porous and you should never cut raw meat on them. Make sure to use a clean and sanitized composite plastic cutting board like the one linked above when making steak tartare.
• Visit the butcher. Now is not the time to pick up a pre-packaged steak from the grocery store. Visit a reputable butcher or the butcher counter of a quality store (I went to Central Market). Have them cut you a fresh piece of beef and let them know that it’s for a steak tartare recipe and that you’ll be eating it raw. They’ll be able to get you the perfect cut.
• Freeze the beef before cutting. Briefly freezing the beef before dicing it makes it easier to handle.
• Use quality ingredients. When consuming anything raw, always make sure you’re using the highest quality ingredients. Organic pasteurized eggs and prime grass fed filet are the way to go.
• Keep the beef cold. In an effort to prevent any food borne illness, keep the beef cold while you prep your ingredients and keep it cold before serving.
• Keep your work station clean. A clean work station is the best way to prevent any illness. Make sure your tools and bowls are clean and that your cutting board is sanitized. Wash your hands and wear gloves when handling raw meat.

Is It Safe to Eat Steak Tartare?

Yes! It really is safe to prepare and consume at home as long as you’re following common sense practices. Follow my tips in the blog post above (using the right cutting board, etc) and you can easily and safely make steak tartare at home.

As with all food, there is always a risk to food-borne illness. Make sure you’re using the freshest beef possible and that the eggs you use are quality and pasteurized.

Also, don’t use steak from a supermarket. Use a butcher, preferably one you know and trust. Tell your butcher you intend to eat it raw. Have them cut it fresh for you and eat it the same day.

What to Serve With Steak Tartare

In France, steak tartare is served as a main dish or appetizer. It’s often served with french fries and a light salad made with arugula and for a complete meal. Here are my favorite things to serve with steak tartare:

Salad. Enjoying steak tartare alongside a salad with some crunch is the best. It provides a nice flavor and texture contrast. Try either my Kale Caesar Salad or my Italian Chopped Salad.

Toasted bread. Toasted bread is one of my favorite ways to enjoy steak tartare! Try your hand at making sourdough from scratch, slice it thin, and toast with olive oil in the oven. So good!

French fries. The crispy potato and salt really pairs so perfectly with this steak tartare recipe. For that matter, you can also serve this steak tartare recipe alongside thick cut kettle chips for an easy serving vessel.

If you give this a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Easy Yet Elegant Appetizers

• Tuna Tartare
• Spicy Grilled Clams
• Fried Coconut Shrimp
• Roasted Shrimp Cocktail
• Oysters with Mignonette

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