Steak Tartare

Steak Tartare is a classic French dish made with finely diced eye fillet (beef tenderloin), topped with an egg yolk and served with shallots, capers, cornichons, Dijon mustard, and chives. Each accompaniment is arranged separately, allowing you to customise the flavours to your taste. Serve with toasted baguette or potato chips for added crunch.

No ratings yet

Print Pin

Course: Appertiser, Entree, Light Meal, Starter

Cuisine: French

Keyword: Beef Tartare, Steak Tartare

Cook Time: 5

Servings: people

Calories: 189kcal

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.

Video

Nutrition