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A round serving of steak tartare topped with a layer of mustard seeds and a raw egg yolk, arranged neatly on a black plate.

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
Total Time 30 minutes
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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