Steak tartare is a French classic that celebrates the delicate flavour and texture of raw beef, finely diced and paired with vibrant, tangy accompaniments. This recipe for steak tartare uses eye fillet (known as beef tenderloin in the USA) for its buttery softness and melt-in-the-mouth quality. Topped with a rich egg yolk and served with finely diced shallots, capers, cornichons, Dijon mustard, and chives, this dish allows everyone to customise their tartare to their taste.
What is Steak Tartare?
Steak tartare is a dish of raw minced or finely chopped beef, traditionally served with a raw egg yolk and various seasonings. While the modern version of steak tartare is firmly rooted in French cuisine, its origins are widely debated. Some food historians trace it back to the 17th-century practice of Tatar horsemen tenderising meat under their saddles, while others credit early 20th-century French chefs for refining the dish into its current elegant form.
Steak tartare gained popularity in Parisian bistros in the early 1900s, often served with capers, onions, and mustard. The dish’s simplicity allows the quality of the beef to shine, making it a favourite among food lovers worldwide.
Why Eye Fillet (Beef Tenderloin) is Ideal for Steak Tartare
Eye fillet, known as beef tenderloin in the USA, is prized for its tenderness and mild flavour. Since steak tartare is served raw, using a high-quality, fresh cut of beef is essential. Eye fillet’s fine texture and low fat content make it perfect for this dish, allowing the seasonings and accompaniments to enhance the flavour without overpowering the beef.
Steak Tartare Recipe
This recipe is all about balance — the richness of the beef and egg yolk is complemented by the briny capers, sharp shallots, and tangy cornichons. By arranging the accompaniments around the plate, everyone can adjust the flavour to their taste.
Ingredients
- 200 g eye fillet (beef tenderloin), finely diced
- 1 egg yolk
- Salt and freshly ground black pepper, to taste
Accompaniments:
- 1 small shallot, finely diced
- 1 tbsp capers, finely chopped
- 2 cornichons, finely diced
- 1 tsp Dijon mustard
- 1 tbsp chives, finely chopped
- Light grating of parmesan (optional)
To Serve:
- Tabasco sauce (optional)
- Worcestershire sauce (optional)
- Toasted baguette slices or potato chips (optional)
How to Eat Steak Tartare
The beauty of steak tartare is in its versatility. Start by mixing the egg yolk into the beef, then add the accompaniments to taste. The shallots add sharpness, the capers and cornichons provide a briny tang, and the Dijon mustard brings a mild heat. A light grating of parmesan adds a subtle umami note.
Tips for Making the Perfect Steak Tartare
✅ Use high-quality beef – Since the beef is served raw, make sure to buy the freshest, highest-quality eye fillet from a trusted butcher.
✅ Chill the beef before dicing – This makes it easier to cut into fine, even pieces.
✅ Finely dice the accompaniments – The texture of the tartare should be delicate, so keep the pieces small and uniform.
✅ Serve immediately – Steak tartare is best served fresh to maintain its flavour and texture.
What to Serve with Steak Tartare
Steak tartare pairs beautifully with toasted baguette slices or potato chips for added crunch. A side of French fries or a crisp green salad also works well. For drinks, a glass of dry white wine or a light-bodied red like Pinot Noir complements the flavours perfectly.
Make it a Dinner Party Menu
Steak tartare makes an elegant entrée for a French-inspired dinner party. For the main course, try Chicken Forestiere — a comforting dish of chicken thighs cooked with mushrooms, white wine, and cream. Pair it with a side of Green Bean, Goat Cheese and Walnut Salad for a crisp and refreshing contrast. Finish the meal with a slice of rich, creamy Burnt Basque Cheesecake for the perfect sweet ending.
Final Thoughts
This Steak Tartare Recipe lets the quality of the ingredients shine. This recipe highlights the rich flavour and tender texture of eye fillet while offering a range of classic accompaniments so everyone can adjust their tartare to their liking. Whether you’re serving it as an elegant starter or a light main, steak tartare is a timeless dish that always impresses.
Steak Tartare
Equipment
- 1 sharp knife
- 1 Chopping Board
Ingredients
For the Tartare:
- 200 g eye fillet beef tenderloin, finely diced
- 1 egg yolk
- salt and freshly ground black pepper to taste
Accompaniments:
- 1 small shallot finely diced
- 1 tbsp capers finely chopped
- 2 cornichons finely diced
- 1 tsp Dijon mustard
- 1 tbsp chives finely chopped
- light grating of parmesan optional
To Serve:
- tabasco sauce optional
- worcestershire sauce optional
- toasted baguette slices or potato chips optional
Instructions
- Prepare the beef: Place the eye fillet in the freezer for about 15–20 minutes — this will firm it up and make it easier to dice finely.
- Using a sharp knife, finely dice the beef. Season lightly with salt and pepper.
- Shape the tartare: Mound the diced beef in the centre of a serving plate. Use a circle cutter if you have one to keep it neat.
- Use the back of a spoon to create a small dent in the top of the tartare.
- Carefully place the egg yolk in the dent so it stays in place.
- Arrange the accompaniments: Neatly place the shallots, capers, cornichons, Dijon mustard, and chives around the beef.
- If using, lightly grate some parmesan over the top of the tartare.
- Serve: Offer Tabasco and Worcestershire sauce on the side so guests can adjust to taste.
- Serve with toasted baguette slices or potato chips for added crunch.