Steak Tartare
If you've ever wondered how to make Steak Tartare at home, this recipe is for you! This recipe is light, fresh, and classic with a couple of modern twists. This truly is the ultimate Steak Tartare recipe! It's packed with flavor and easier to make at home than you could imagine.
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 8 servings
Ingredients
- 8 oz beef filet mignon (tenderloin)
- 1 tablespoon dijon mustard
- 1 egg yolk
- 2 teaspoons freshly squeezed lemon juice
- 3 dashes Worcestershire sauce
- 2 tablespoons olive oil
- 3 tablespoons shallot, very finely minced
- 1 1/2 tablespoons minced cornichons
- 1 tablespoon minced capers
- 1 tablespoon minced fresh chives
- 1/2 tablespoon finely minced parsley
- kosher salt
- freshly cracked pepper
- fried onions, for topping
- lemon zest, for topping
Instructions
- Dice the beef. Pat your beef dry with paper towels and place the beef on a plate. Transfer the plate to the freezer for 10 minutes. Finely dice the beef into 1/4" dice. Refrigerate while you prepare the rest of the ingredients.
- Mix the sauce. In a mixing bowl, whisk together the egg yolk, dijon, red wine vinegar, and lemon juice until smooth. While whisking quickly, drizzle in the olive oil until emulsified and the sauce is thick. Season with salt and pepper to taste.
- Chop the ingredients. Very finely mince the shallots and chop the cornichons and capers. Mince the parsley and chives.
- Mix the tartare. Mix the diced beef, chopped shallots/cornichons/capers, sauce, and chopped herbs. Season to taste with salt and pepper.
- Serve. Use a ring mold to mold the steak tartare on a plate and top with crispy onions, lemon zest, and more herbs. Serve with toasty sourdough bread.
Notes
For tips on finely dicing the beef and proper handling, read the above blog post.
Tartare can only be eaten the same day. Only make as much as you know you'll eat. This recipe can be cut in half, or doubled.