Beef Tartare

Silky, hand-chopped beef blended with briny, sharp, herbaceous flavor-this tartare delivers every time. Serve chilled, topped with an egg yolk and a little mustard seed pop.

Why You'll Love Beef Tartare

It's an ultra-satisfying, no-cook dish that showcases beef at its best. Perfectly seasoned, chilled, and ridiculously elegant in under 20 minutes.

Tips and Tricks

• Chill your beef before slicing-it makes clean cuts easier and improves texture.
• Don't overseason right away-let the ingredients come together and taste before final adjustments.

Variations

• Swap beef for bison, venison, or even lamb.
• Add a splash of lemon juice for brightness or minced anchovy for umami depth.

Substitutions

• No cornichons? Try dill pickles.
• No caperberries? Use regular capers.
• Use roasted garlic or confit instead of raw shallots if you prefer less bite.

Best served with

• Tartare should be eaten immediately after making. Leftovers are not recommended due to food safety.

Common Questions

Beef Tartare

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Silky, hand-chopped beef blended with briny, sharp, herbaceous flavor. This tartare delivers every time. Serve chilled, topped with an egg yolk and a little mustard seed pop.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Appetizer

Cuisine: French, Steakhouse

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ½ lb Beef eye round, top round, sirloin, or filet/tenderloin
• 5-6 Cornichons finely chopped
• 2 tablespoon Caperberries finely chopped
• 5 Sprigs parsley leaves finely chopped
• 1 Shallot finely chopped
• 1½ tablespoon Dijon mustard
• 1 Egg yolk
• ¼ tablespoon Worcestershire sauce
• ½ teaspoon Extra virgin olive oil
• Hot sauce to taste, I used piri piri
• Optional: pickled mustard seeds for topping

Equipment

• Chefs knife
• 3-4 inch plating ring (optional)
• Mixing bowl

Method

 

1. Remove beef from the fridge and place it in the freezer for 20-30 minutes while you prep the other ingredients.
2. In a medium bowl, combine chopped shallot, cornichons, caperberries, parsley, and Dijon mustard.
3. Remove the beef from the freezer. Slice into ¼-inch slices, then cut into strips, then cubes. Add to the mixing bowl and gently incorporate.
4. Add Worcestershire, olive oil, and a few dashes of hot sauce. Mix gently again to fully combine.
5. To serve, pack into a ring mold or shape gently by hand.
6. Top with an egg yolk and a spoonful of pickled mustard seeds if using.

Notes

Storage: this is a raw beef dish, so mix and plate it right before serving rather than getting ahead. If you need to prep, chop the beef and keep it well chilled separate from the other ingredients, then combine just before eating.

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