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.

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Prep Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer

Cuisine: French, Steakhouse

Calories: 115

Ingredients Equipment Method Nutrition

Ingredients

  

• 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.

Nutrition

Calories: 115kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 194mgSodium: 818mgPotassium: 178mgFiber: 2gSugar: 3gVitamin A: 312IUVitamin C: 3mgCalcium: 58mgIron: 2mg

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