Steak Tartare

Francine Lizotte


This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and so easy to make...


☆☆☆☆☆ 0 votes

2 servings
15 Min
No-Cook or Other



  • 1 Tbsp
    grapeseed oil or other flavorless oil
  • 1 Tbsp
    dijon mustard, or to taste
  • 1 tsp
    capers, rinsed, drained and chopped
  • 1 tsp
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    hot sauce, or more to taste
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • BEEF

  • 6 1/2 oz
    (180 g) beef tenderloin or top round, trimmed
  • 1 large
    free-run egg yolk, pasteurized
  • 1 1/2 Tbsp
    shallots, finely chopped
  • 1/2 Tbsp
    cornichons (gherkins), finely chopped
  • 1/2 Tbsp
    fresh parsley, chopped plus more for garnish if desired

How to Make Steak Tartare


  1. Place all grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.
  2. In a small bowl, combine all dressing ingredients. Taste and adjust if necessary; set aside.
  3. With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the beef. Add egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don’t make the tartare too wet); stir well. Cover with plastic wrap and chill for 30 to 60 minutes.
  4. Later on, using a burger press or a cookie cutter, mold the steak. Serve it with Dijon mustard, cornichons & crostini; garnish with parsley. Makes 2 servings
  5. To view this recipe on YouTube, click on this link >>>>

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