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!
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: American, French, Russian
Servings: 8servings
Calories: 291kcal
Author: Sommer Collier
Ingredients
1 ½poundsbeef filets
½cupminced shallot
¼cupminced capers
1largeegg yolk+ extra egg yolks for serving, optional
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.
Video
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.