Steak Tartare Recipe
by Sommer Collier — last updated on Apr 10, 2026 
My steak tartare recipe is a classic European appetizer made with finely chopped raw steak, egg yolk, capers, mustard, and a squeeze of fresh lemon. I’ve developed this easy recipe with simple steps and helpful safety tips so you can confidently prepare this elegant dish at home. It’s fresh, flavorful, and perfect for impressing guests.
I love steak. Yes, give me a grilled piece of beef (made with the best steak seasoning recipe) any day of the week. Yet when I have guests, I sometimes want to do something a little fancy. Steak tartare, also known as “beef tartare”, is a French raw-beef-and-egg-yolk preparation brought to France by visiting Russians and Eastern Europeans. As it is something most people are worried about making at home, it is perfect for when you want to impress. All you need is super-fresh ingredients (don’t worry, I’ve included plenty of safety tips below) and a very sharp knife!
Serve it as an appetizer, followed by my steak au poivre recipe with cognac cream sauce for steak, and a side of pomme puree!
Sia – ⭐⭐⭐⭐⭐ Tasty simple recipe. Made it for a party where I didn’t know people’s palettes and it was a hit.
Table of Contents
Sommer’s Recipe Notes
Classic recipe with a spicy twist – My beef tartare recipe is made with top-quality beef, shallots, capers, and egg yolk to create a silky texture. The egg helps to hold the chopped beef and other ingredients all together, just like in a fancy bistro in Europe. But, I’ve also added a generous dollop of spicy whole-grain mustard for a bit of that bold and tangy flavor my family and I absolutely love. I’ve given this classic a bit of kick!
No-cook appetizer – Yup, all the ingredients need to be kept as cold as possible, but no cooking is required! And, as it only takes a maximum of 20 minutes to put together (depending on your knife skills), it is perfect for guests or your next at-home date night. All you have to do is chill, chop, and mix. Then I suggest, popping open a good bottle of wine!
Light and fresh – I LOVE how refreshing and light this recipe is, especially during warmer months when I’m not really in the mood for something too filling. I also serve it as a light summer dinner with salad and fries.
Key Ingredients and Tips
- Beef fillets – Use a high-quality meat, preferably from the butcher counter. It is super important to use fresh beef and to serve it the same day you buy the beef. Do not make it ahead! Also, it is not safe to serve this to people who have compromised immune systems or pregnant women.
- Shallots – I usually use minced shallots for thier sweet perky taste, but you can use sweet onion if you prefer.
- Capers – I prefer minced capers in my beef tartare, but you can also use chopped cornichons. Look for capers in brine rather than packed in salt for this recipe.
- Egg yolk – I usually save the egg white in an airtight container in the fridge (for up to 3 days) to cook with. Or if I have several whites, I use them to make meringues.
- Spicy whole grain mustard – You can also use a 50/50 combo of whole grain mustard and Dijon mustard if you can’t find the right mustard, or if you already have these on hand. I know I don’t like buying specialist ingredients for individual recipes so I’m always looking for simple swaps!
- Parsley – Use chopped fresh parsley; I find both the regular and the curly varieties work in this recipe.
- Olive oil – I suggest buying cold-pressed, extra-virgin olive oil for the best flavor.
- Lemon – Both the zest and juice together. I find that this really gives it a lift!
How To Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Chop the steak – First, I trim all excess fat from the steaks, then finely chop them into ¼-inch pieces. I do this by first cutting the steaks into thin strips, then cutting those strips into halves or thirds, and then finally slicing them crosswise into small pieces.
Make the dressing – Next, I mince the shallots and capers, and zest and juice the lemon. In a measuring cup or jug, I combine the egg yolk, 1 tablespoon of lemon juice, and the spicy mustard, stirring until smooth.
Add the seasonings – In a mixing bowl, I add the chopped steak, minced shallots, capers, egg yolk and mustard mixture, parsley, olive oil, lemon zest, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper.
Season to taste – I mix everything well to combine. Then, I taste the mixture and adjust with more salt, pepper, or lemon juice if needed.
Recipe Variations
- Sometimes I add in a drizzle of Sriracha or other hot sauce (Tabasco also works well), crushed red pepper, or minced chili peppers for some extra heat. A little bit of prepared or freshly grated horseradish will also add a kick as well as a nice bit of sharpness.
- I find that diced pickle relish is terrific to mix in, to give the dish a bit of tangy-sweetness, either instead of or as well as the chopped capers.
- You can elevate your steak tartare with a drizzle of truffle oil for a rich, decadent twist. I think parmesan shavings would also work really well with this vibe!
Serving Suggestions
For traditional plating, I press the beef tartare into a ramekin or a small bowl, and then carefully flip it out onto small serving plates in the shape of a disk. You can also serve your tartare on a small toasted baguette slices, crostini, toast points, or plain chips – just choose an elegant variety!
You can garnish the tartare with extra parsley and/or capers. I do this if I’m looking to impress! I also sometimes rest an extra egg yolk on top, but be aware, this will make the tartare texture extra dense and silky (which would be an utter tragedy, I know!)
Steak tartare is commonly served as an appetizer, but in Europe, menus often come with the option to order it entree-sized. If you want to do this, I honestly don’t think you can go wrong pairing it with a steakhouse salad and shoestring fries.
Storage Notes
Just… don’t! Do not store any leftover steak tartare. This should be served and consumed immediately!
If you want to get ahead before your guests arrive, chop everything, store the mustard dressing and the chopped steak (with the other ingredients in a separate bowl, not mixed in, then wrap the beef tightly in plastic wrap) separately in the fridge, and combine just before serving.
Frequently Asked Questions
I use beef fillet (AKA filet mignon), which is pretty much the go-to for tartare with dense meat that doesn’t have any fat marbling – pretty much the opposite of what you’re looking for when you’re choosing a steak to cook on the grill! You could also use top round, sirloin, whole beef tenderloin, or New York Strip.
I find the two most important things to making sure you get nice, finely chopped steak are to use a very sharp knife, and to make sure your steak is nice and cold before you start chopping it. I’ve even had success putting the meat (sealed properly) in the freezer for a few minutes to get chilled before getting started.
Please don’t do this! Not only will the texture be strange, but harmful bacteria might have gotten into your beef during or after mincing. Also please don’t be tempted to grind the meat yourself at home as you have no idea what might have got into your mincer, it is so much easier to make sure your knife and cutting board are as clean as they can be before getting started!
Boo! This has only happened to me once, and it was because I wasn’t very gentle when mixing the ingredients. You want them well mixed, but use delicate hands!
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More Easy Appetizers
Steak Tartare Recipe
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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.
Terrific recipe. Easy to make. Allow maybe an hour front to back. Mincing shallots took most of the time. Go easy on the mustard and salt. You can always add more. There’s a nice delicate balance of traditional flavor elements happening here. Easy to distort that. Once you have too much mustard, it’s impossible to wind that back. Same with salt.
I’ve made this twice now. Both times with Snake River Farms Wagyu tenderloin. Superb.
I had steak tartate in France and it was great. It was served with really good fries that were fried in lard. But, can I enjoy it with geometry dash lite? I think it will be a perfect option
Made this with Elk tenderloin….OMG!!! Made it with friends that we hunt with. We are SOOOO doing this recipe again. We’ll try using Backstrap vs tenderloin next time. Stayed tuned….
I’m going to have to make this now…In Paris I had one where they added a some large flakes/shards of a hard cheese, similar to a Parmesan. Added a nice amount of salt and texture to the dish. Would highly recommend!
Top tip from a chef whom has worked in many a steak house, partially freeze your fillet before cutting to make it easier to handle and to get nicer bits of beef. And mix just before you intend to serve, this helps to keep the flavours from being too muddy on the pallette.
Tasty simple recipe. Made it for a party where I didn’t know people’s palettes and it was a hit.
I made this with some wagyu for a pricate catering and they said it was the best they’d ever had. Thanks for sharing the recipe.
This is a toned down recipe with less ingredients than most, but I do like the zest added and perfect for a starter. I would still go for the more complex one when serving as a mains. Your blog is of the best , thank you.
I’ve never heard of this recipe before, but this looks fantastic and so delicious! I can’t wait to give this a try!
Made this for my anniversary. Hubby loved it.
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!
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!