How to Make Steak Tartare

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Last Updated: October 21, 2021

A traditional and exquisite starter dish suitable for dinner parties and special occasion meals. The beef used must be fresh, of top quality, and ground just as you're about to prepare this recipe.

Serves 4

Preparation time: 20 minutes

Ingredients

30 ounces (800 grams) high quality minced beef - filet mignon, top sirloin, or lean raw fillet steak;^{[1]
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Research source} this must be freshly ground by you just prior to making this recipe
1 medium onion (chopped)
4 tablespoons capers
4 gherkins
4 tablespoons parsley (chopped)
4 tablespoons mayonnaise (optional, not traditional)
4 egg yolks (optional)
Salt and pepper
2 tablespoons olive oil (optional, not traditional)

Steps

Place it into a suitably sized bowl.
Use both of your hands to shape the ball.
Press it down lightly with your palm to flatten it.
7
Add the egg yolks. This step is optional, but if you want yolks included, here is how to add them:
- Use the back of a tablespoon to press down on the meat. Make a small indent in the center of the meat.
- Break the eggs one at a time and place an egg yolk in the indent.
- Repeat for all the meat.
8
Add the garnishes. Add some mayonnaise, capers, and onions to each plate.
- Spread some chopped parsley on the dish.
Serve immediately after making.

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Question

How much salt and pepper do I add?

Community Answer

This is to your own taste. Generally, a generous pinch of each is used. Use your thumb and two or three fingers to scoop the amount of salt or pepper you like.

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Question

How is this safe to eat?

Community Answer

It's beef, so it's quite safe. Source your cuts from a good butcher, if possible with grass-fed beef.

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Tips

Did you know that connoisseurs of steak tartare prefer using horse meat, claiming that the origins of the recipe date to the Tartar warriors who would have eaten horse meat regularly.^{[2]
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Anchovy fillets can also be added if wished.^{[3]
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Horseradish is another delicious addition.^{[4]
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Warnings

Dispose of any uneaten portions completely. This is not an appropriate dish for using as "leftovers".

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Eating raw or undercooked foods can put you at risk for food-borne illness. Be very careful with the method of preparing and avoid cross-contaminating food. If for any unavoidable reason you're not serving this dish immediately after making, refrigerate, covered (and without the egg yolk, which should be added just before serving). Serve as soon as possible, however.

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Always serve condiments and garnishes in separate dishes for guests because they may have physical allergies to the condiments yet love the dish and be looking forward to this rare treat as the highlight of the meal. Ask about allergies and food sensitivities before preparing food for guests. Some individuals are allergic to pepper, a touch of garlic as seasoning instead of pepper in a separate portion would make steak tartare delectable to them.

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