A Spicy Perspective

Ultimate Steak Tartare Recipe (Beef Tartare)

How to Make Steak Tartare – Classic European steak tartare is made with chopped raw steak, egg yolk, capers, and spicy mustard. This no-cook Beef Tartare recipe is easy to prepare, and delicious to enjoy as a summer appetizer or light dinner dish.

Disclaimer: Be sure to use fresh high-quality beef and serve this dish immediately. Do not make ahead. It is advised that pregnant women should not eat raw meat. Learn more about food safety from foodsafety.gov.

authentic steak tartare recipe

What is Steak Tartare?

Steak Tartare, also known as Beef Tartare, is a lovely dish that’s made with chopped high-quality meat and served raw. The uncooked beef is mixed with eggs and seasonings and enjoyed either at room temperature or slightly chilled.

Most people think of tartare as a standard French recipe, yet it was actually brought to France by Russian and Eastern Europeans.

Another misconception is that Beef Tartare is something that people only eat at high-end bistros. They don’t realize it is easy to make at home and is no less safe to consume!

two portions of beef tartare on plates

The Best Beef Tartare Recipe

Our classic European-style Steak Tartare recipe is made with good-quality beef filet, shallots, capers, and raw egg yolk to create a silky texture. The egg helps to hold the chopped beef and other ingredients all together.

We also include a generous dollop of spicy whole grain mustard for a bit of bold and tangy flavor.

This no-cook dish is ready in only 20 minutes. It is basically all simple prep work, and then everything is mixed together. That’s it!

Homemade authentic Beef Tartare is perfect for serving as an appetizer or enjoying a light summer dinner. Pair with your choice of healthy and/or hearty side dishes for a deeply flavorful and fun meal!

scoop of tartare with a chip

Ingredients You Need

As fancy and exciting as Steak Tartare may seem, it’s made with a handful of simple, wholesome ingredients. To prepare this French-inspired recipe you need:

  • Beef filetsuse high-quality meat, preferably from the butcher counter
  • Shallotsminced
  • Capersminced
  • Egg yolksave the white in an airtight container in the fridge for up to 3 days to cook with
  • Spicy whole grain mustardor a 50/50 combo of whole grain mustard and Dijon mustard
  • Fresh parsley chopped
  • Olive oil or other preferred neutral-tasting oil
  • Lemonzested and juiced
  • Seasoningssalt and pepper
beef filet on a board to make authentic steak tartare recipe

How to Make the Best Steak Tartare

First, make sure that your steak is nice and cold. You can even put the meat (sealed properly) in the freezer for a few minutes to get chilled.

Then, trim the excess fat chunks off of the steaks and finely chop the filets into ¼ inch pieces.

Pro Tip: To get just the right minced beef, start by cutting the steaks into fine strips. Cut the thin strips in halves or thirds. Then cut the steak ribbons crosswise.

Here’s a photo of how the steak should look:

minced meat on a board with diced onion to prepare the beef tartare recipe

Now mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, lemon juice, and spicy mustard.

Stir to combine.

Next, set out a large mixing bowl. Add the chopped steak, minced shallots and capers, egg yolk/mustard/lemon mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper.

Taste, then add additional salt, pepper, or lemon juice if desired.

Mix well. BUT BE GENTLE. You just want to incorporate the ingredients, not mush them together.

mixing bowl with chopped beef, mustard, onions, capers, egg yolk, and seasonings to make the steak tartare recipe

Serve the Steak Tartare immediately. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat.

For traditional plating, press the Beef Tartare into ramekins, and then carefully flip it out onto small serving plates in the shape of a disk.

plating steak tartare on a dish

Garnish the tartare with extra parsley and/or capers, if you like.

You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.

Get the Complete (Printable) Steak Tartare Recipe Below. Enjoy!

plate of tartare with egg yolk and potato chip

Frequently Asked Questions

What other ingredients can I add to this Beef Tartare recipe?

There are several delicious variations of our authentic tartare recipe! You can add a generous dash of hot sauce, crushed red pepper, or horseradish for an extra kick of spice. Diced pickle relish is terrific to mix in to give the dish a bit of tangy-sweetness.

Can this dish be made ahead?

No, you should not make this recipe in advance. You can chop the steak beforehand, and keep tightly wrapped in plastic in the refrigerator until ready to prepare and serve the tartare. Use the chopped beef within a day or so of prepping.

What should I serve with homemade Steak Tartare?

Classic Beef Tartare is often enjoyed with baguette slices, crunchy crostini, plantain chips, or even simple salty potato chips.

What dishes go well with Beef Tartare?

This light, refreshing, and savory tartare pairs well with any number of summer dishes. Serve with a green salad, French Red Potato Salad for a fun play of “meat and potatoes,” Bake Turnip Fries, or fresh or grilled veggies.

scoop of steak aka beef tartare on a potato chip

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Ultimate Steak Tartare Recipe (Beef Tartare)

Prep Time: 20 minutes
Total Time: 20 minutes
This authentic Steak Tartare (Beef Tartare) recipe is made with quality raw chopped meat, egg yolks, capers, and spicy mustard for a deeply flavorful summer dish!
Servings: 8 servings

Ingredients

  • 1 ½ pounds beef filets
  • ½ cup minced shallot
  • ¼ cup minced capers
  • 1 large egg yolk + extra egg yolks for serving, optional
  • 3 tablespoons spicy whole grain mustard or 2 tb whole grain mustard + 1 tb Dijon
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • Salt and pepper

Instructions

  • Trim all excess fat chunks off the steaks. Then finely chop the filets into ¼ inch pieces. Do this by cutting the steaks into fine strips. Cut the strips in halves or thirds. Then cut the steak ribbons crosswise.
  • Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine.
  • Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.
  • Taste, then add additional salt, pepper, or lemon juice if desired.
  • Serve immediately. For traditional plating, press the steak tartare into ramekins, then flip it out onto small serving plates in the shape of a disk. Garnish with extra parsley and/or capers. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.

Notes

Note: Consuming any raw meat (or egg) does come with certain risks. Be sure to use fresh high-quality beef and serve this dish immediately. Do not make ahead.
Serve with: baguette, crostini, potato chips plantain chips, or salad greens.

Nutrition

Serving: 0.25cup, Calories: 291kcal, Carbohydrates: 4g, Protein: 17g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 261mg, Potassium: 345mg, Fiber: 1g, Sugar: 2g, Vitamin A: 132IU, Vitamin C: 10mg, Calcium: 25mg, Iron: 3mg
Course: Appetizer, Side Dish, Snack
Cuisine: American, French, Russian
Author: Sommer Collier

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4 comments on “Ultimate Steak Tartare Recipe (Beef Tartare)”

  1. I’ve never heard of this recipe before, but this looks fantastic and so delicious! I can’t wait to give this a try!

  2. Made this for my anniversary. Hubby loved it.

  3. Very unique and unmistakeable flavors in this! Absolutely incredible. I definitely feel so fancy prepping and eating this! Love the whole grain mustard. Gives it such a wonderful oomph. Definitely need to have well sharpened knives for this. Helps to get the meat cut up more easily and quickly. Glad I’ve got that covered!

  4. I had no intentions of liking this recipe, but I ended up really loving it! The flavor of this is phenomenal and I could eat it often!