Beef Tartare is a dish of finely chopped raw beef bright with capers, onions, and herbs. It rewards careful technique and quality ingredients, and it comes together quickly when you have mise en place ready.
Choosing the beef
Choose a fresh, high quality cut. Tenderloin or sirloin are common choices for tartare because they are lean and tender. Ask a butcher to trim the meat and chop it fine, or buy a small piece and chop it yourself at home. Keep the meat cold and work on a chilled board to preserve texture. For safety reasons, avoid cuts with visible gristle or connective tissue.
Ingredients (serves 2)
- 340 g (12 oz) beef tenderloin or sirloin, trimmed
- 1 tablespoon Dijon mustard
- 1 tablespoon finely minced shallot or red onion
- 1 tablespoon capers, chopped
- 1 tablespoon cornichons, minced
- 1 teaspoon Worcestershire sauce
- 1–2 dashes hot sauce (optional)
- Salt and freshly ground black pepper
- 2 egg yolks, pasteurized if preferred
- Fresh parsley, chopped for garnish
- Optional: 1 teaspoon extra virgin olive oil
- Bread or toast for serving
Method
- Chill a small mixing bowl and a sharp knife. Trim the beef, then finely dice it or mince to a texture you prefer—traditionally a texture between finely chopped and slightly crumbly.
- In the bowl, combine the beef with Dijon mustard, shallot, capers, cornichons, Worcestershire, and hot sauce if using. Season with salt and pepper, then mix gently to coat the meat without making it mushy.
- If you like a touch of gloss, whisk in a small amount of olive oil. The goal is a bright cohesive mixture rather than a paste.
- Plate the tartare by shaping the mixture with the back of a spoon or using a ring mold for a neat round. Top each portion with a neatly placed egg yolk if you are serving yolk on top, or serve yolk on the side to be mixed by each diner.
- Garnish with chopped parsley and any extra herbs. Serve immediately with toast, crisp bread, or thin fried potatoes and a small assortment of pickles or greens.
Variations and toppings
- Some cooks fold in finely chopped cornichons, chives, or capers for extra brightness.
- A splash of cognac, brandy, or a dash of hot sauce can add a different edge to the base mixture.
- For a lighter version, reduce the oil and omit the yolk and allow diners to add the yolk at the table or skip it entirely.
Safety and serving tips
Beef tartare relies on very fresh meat and careful handling. Buy from a trusted source, keep the meat cold, and serve soon after preparation. If you have concerns about raw eggs, use pasteurized yolks or offer the egg yolk on the side and mix at the table. If you prepare more than you plan to eat, refrigerate promptly and use within a day.
Conclusion
Beef tartare is a simple yet refined dish that highlights quality beef and bright, clean flavors. With careful preparation, you can enjoy a restaurant like experience at home in a short time.