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Steak Tartare served with egg yolk and toast
Authentic French Steak Tartare with raw beef

Steak Tartare

Author: Flavelo
Recipes Starters
Legend links it to Tatar horsemen, but it is actually an elegant child of 20th-century French bistro culture. This dish is about trust and quality: the finest raw beef fillet, chopped by knife, mixed with silky egg yolk and piquant seasonings. Chemically, it's a cold emulsion where egg lecithin binds meat moisture with oil, creating a creamy texture.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Sharp Chef's Knife: For cutting the meat. Never use a grinder!
  • Chilled metal bowl: To keep the temperature low.

Allergen Information

⚠️ Eggs
⚠️ Mustard
⚠️ Fish (Worcestershire sauce)

Instructions

1 ✓

Keep the meat in the coldest part of the fridge until needed. With a sharp knife, cut first into slices, then strips, and finally tiny 2-3 mm cubes.

Tip: Mincing destroys fibres and makes mush. Hand-cutting preserves meat structure, giving a more enjoyable texture when chewing.
2 ✓

Finely chop the shallot, capers, and gherkins (brunoise).

Tip: Even, fine chopping ensures flavours blend harmoniously in every bite without large chunks of onion.
3 ✓

In a cold bowl, mix egg yolk with mustard, oil, Worcestershire sauce, and Tabasco until you get a thick emulsion.

Tip: Mustard and egg are natural emulsifiers (lecithin), helping form a stable, creamy coating from the oil.
4 ✓

Just before serving, toss the meat with the sauce and chopped flavourings. Season with salt and pepper to taste.

Tip: Acids (mustard, sauces) immediately start 'cooking' the meat (denaturation), turning it grey and changing texture, so don't mix too early.

Recipe FAQ

Is it safe to eat raw meat?
Use exclusively fresh, reliable low-fat muscle meat (e.g., fillet). It's worth washing or trimming the outer surface as bacteria settle there.

Ingredients

  • 300 g Beef fillet (fresh, trimmed)
  • 2 whole Egg yolks (very fresh)
  • 1 whole Shallot
  • 1 tbsp Capers
  • 1 tbsp Gherkins (Cornichons)
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco sauce (optional)
  • 1 tbsp Extra virgin olive oil
  • 1 pinch Salt (Maldon)
  • 1 pinch Freshly ground black pepper