Ari's French Bistro-Style Steak Tartare
Steak Tartare is one of my all-time favorite restaurant appetizers to make at home! It's completely safe to eat and can be on the table ready to impress your guests in 20 minutes. My version is inspired by classic French beef tartare and uses a high-quality NY Strip. Enjoy with crackers or toasted bread, and whatever you do, do not forget to stir in a fresh egg yolk!
Servings: 2 servings
Calories: 657kcal
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.
Nutrition
Calories: 657kcal | Carbohydrates: 6g | Protein: 38g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 1458mg | Potassium: 644mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 4mg
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