Hi, my name’s Ari and I love Steak Tartare! My husband jokes that any time beef tartare is on a restaurant menu, he can say with 100% confidence that I’m going to order it. (He’s not wrong!)
Simply put, I adore it. Is it safe to eat raw meat? Yes! Obviously, you want to make sure you’re eating a high-quality, extremely fresh cut of beef from a source you feel good about. The same could be said for eating raw, fresh salmon tartare, as well. Quality matters.
My steak tartare recipe is inspired by classic French bistro fare. Finely chopped NY strip steak is flavored with melted butter, Dijon mustard, Worcestershire, cornichons, white onion, and garlic. Season it well, then — my favorite part! — top it with a fresh egg yolk. This gets stirred in before serving and makes the tartare impossibly creamy. One of my favorite restaurant-worthy appetizers from the comfort of home.
Quick Ingredient Highlights That Are Completely Customizable
Each ingredient plays a specific role. A strip steak (versus something like filet) has a nice amount of marbling, though I do recommend trimming off excess fat. Things like onion and cornichons add a crunchy texture, while melted butter (unsalted or salted!) will bind everything together and add a rich flavor.
I’ve tested this recipe with every variety of mustard imaginable. Either Dijon mustard or whole grain get my top pick!
Making Beef Tartare At Home Is Easy 🙌🏻
Make sure to handle the meat with care and maintain proper hygiene throughout the preparation. Kitchen gloves can be helpful too!
You can use a sharp knife or a meat grinder. The key is to have a consistent, fine texture. I prefer to cut the steak myself.
Go ahead and give it a taste. If you don’t like how the beef tastes now, this is your chance to change or season it.
Note: people at increased risk of foodborne illness include children, pregnant or nursing women, and older adults.
Other Cuts Of Steak To Try
You could also try this recipe with sirloin or filet mignon (beef tenderloin). Sirloin steaks, like strip, may need excess fat trimmed. Filet is much more lean.
Chef-Tested Tips 👩🏻🍳
- Have a butcher you love? Let them know you’re planning to consume the beef raw so you get something extremely fresh.
- Bowls and utensils should also be kept cold. This makes a difference.
- If you find the steak hard to cut, place it in a freezer for 20 minutes.
- Do not process the meat in a food processor. I know some recipes call for this, but it’s far too easy to over-process the meat, which will lead to it being tough.
Plating Tips From A Former Restaurant Chef
This makes a really elegant, sophisticated appetizer when served over baby arugula or mixed salad greens. Here’s what I do: place a handful of fresh arugula on one side of the plate, then place a round mold on top (a biscuit cutter works great!). Spoon the beef tartare into the mold, then use the back of the spoon to press down gently. Slide the egg yolk right on top.
On the other side of the plate, add garnishes: cornichons or other pickles, whole grain coarse mustard, crostini, grilled bread, or endive leaves (a great gluten-free option!). Honestly, this with crispy french fries and a glass of wine is my personal idea of heaven.
Ari’s Top Wine Pairings
Not much beats a classic beef tartare with a glass of chilled Champagne or Prosecco. If you’re not a fan of bubbly, a slightly chilled Beaujolais or a young Pinot Noir would be fantastic.
Variations I’ve Tested For Friends & Family
- If you’ve got anchovy lovers, this is real good with 1 chopped anchovy added.
- A dash or two of Tabasco or hot sauce for a little heat.
- Literally any soft herbs can be added: parsley, thyme, even a little basil.
I know it can sound intimidating, but I assure you this recipe is foolproof. If you give my easy steak tartare recipe a try, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Ari’s French Bistro-Style Steak Tartare
Video
Equipment
Ingredients
For the steak tartare
- ¾-1 lb NY Strip, trimmed of all excess fat (can use Sirloin or Filet Mignon)
- ¼ cup (4 Tbsp; 56g) salted butter, melted, slightly cooled
- ¼ cup white onion, minced
- 4 small cornichons, finely chopped, about 2 Tbsp
- 2 Tbsp capers, drained, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 medium garlic clove grated
- Generous pinch of Kosher salt
- ¼ tsp freshly ground black pepper
For serving
- Baby arugula
- Extra virgin olive oil
- 1-2 very fresh egg yolks, depending on whether you plate individually or two separate plates
- 2 Tbsp chives, thinly sliced
- Flaky sea salt
- Coarse whole grain mustard
- Extra cornichons
- Grilled or toasted bread, crostini, or crackers
Instructions
- Cut the meat. Thinly slice the steak across the grain into planks about ¼-inch thick. Stack a few on top of each other, then cut thin strips that are ¼-inch thick. Cut the strips into a ¼-inch dice. Place the steak cubes in a mixing bowl.
- Add the mix-ins. To the steak, add ¼ cup (4 Tbsp) cooled melted butter, ¼ cup minced white onion, 4 chopped cornichons, 2 Tbsp chopped capers, 1 tsp Worcestershire, 1 tsp Dijon mustard, and 1 grated garlic clove. Season with a generous pinch of Kosher salt and a few grinds of freshly ground black pepper, then stir very well. Taste and adjust seasoning as needed.
- Garnish, then serve. Spoon over toasted grilled bread or serve on top of baby arugula. Recommended for serving: Make a well in the center of the tartare, then drizzle the entire thing with a high quality olive oil and place a fresh egg yolk in the well. Garnish with thinly sliced chives and a pinch of flaky sea salt. Serve with additional coarse grain mustard and cornichons on the side.
- If serving two individual plates, divide the mixture evenly, then top each with their own garnishes and egg yolk. We recommend using a biscuit mold to easily plate the tartare in a uniform circle
Notes
- Nutrition facts do not include additional garnishes.
- Serves 2 as a hearty appetizer or 4 as a light appetizer.
- Make-ahead: You can prep everything up to 1 day in advance, but hold off on adding the raw egg yolk until serving. Store tightly covered in an airtight container in the fridge. To serve, let it sit at room temp for 10 minutes to bring out the flavors. Drizzle with olive oil, then garnish.
- Any leftovers not enjoyed fresh will turn brown. Still safe to eat for a day, but best enjoyed within 24 hours.
FABULOUS!!
I’ve been eating steak tartare since 1962 when I had a nasty German nanny who, instead of washing my mouth out with soap, made me eat Vicks Vaporub straight out of the jar along with raw hamburger. I graduated to no more Vaporub and real tartare when I was 19 and went to France for a year and a half. Your recipe is an excellent rendition of the real thing and I really enjoyed making and eating it.
I must say – rasping the garlic in is great, we ran out of Worcestershire so I just doubled up on Dijon, used fresh parsley and a pretty fresh egg yolk but really missed the anchovy! Rather than a fresh fish, I’d use some good paste. Also used a grinder and ran the capers in with the beef- yummy! Made some olive oil points out of a baguette and served the whole thing as photo’d,
Thank you thank you, a great way to start the new year!
What a stunning presentation, Wick! Also, my gosh the German nanny! I don’t know if I should laugh or cry. Since it ultimately did not deter you from a love for a good bistro-style beef tartare, let’s go ahead and laugh. And yes, anchovy paste is a fantastic substitute if you don’t have any tinned on hand. My mouth is watering just thinking about this. Happy new year! xo, Ari
My name is Ari as well and I’m a private chef. This tartare recipe is a classic “real deal”! Great job!
Hey Ari! Great to connect with you! This beef tartare is one of my favorite dishes to make at home and it always surprises friends and family to know just how simple it really is. Appreciate the kind words! Cheers, Ari