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Steak Tartare
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5 from 3 votes

Steak Tartare

This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and easy to make.
Prep Time15 minutes
Cook Time0 minutes
Passive Time1 hour
Total Time1 hour 15 minutes
Servings: 2
Author: Francine Lizotte
Course: Appetizers, Lunch, Main Course
Cuisine: French
Keyword Beef, Dairy Free, Dinner Party, Easy Recipe, Elegant Cuisine, Holidays & Events, Light Meal, Low Sodium

Ingredients

DRESSING

  • 1 tbsp. grapeseed oil or other flavorless oil tips & tricks
  • 1 tbsp. Dijon mustard, or to taste
  • 1 tsp. capers, rinsed, drained and chopped
  • 1 tsp. Cognac
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce, or more to taste
  • 1/4 tsp. ground Himalayan sea salt, or to taste
  • 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)

BEEF

  • 6 1/2 ounces (180 g) beef tenderloin or top round, trimmed
  • 1 large free-run egg yolk, pasteurized tips & tricks
  • 1 1/2 tbsp. shallots, finely chopped
  • 1/2 tbsp. cornichons (gherkins), finely chopped
  • 1/2 tbsp. fresh parsley, chopped plus more for garnish if desired tips & tricks

Directions

  • Place all the grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.

DRESSING

  • In a small bowl, combine all the dressing ingredients. Taste and adjust if necessary; set aside.

BEEF

  • With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the half-frozen beef.
  • Add the pasteurized egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don’t make the tartare too wet); stir well.
  • Cover with plastic wrap and chill for 30 to 60 minutes.
  • When chilled, using a burger press or a cookie cutter, mold the steak on serving plates.
  • Serve it with Dijon mustard, cornichons & crostini; garnish with parsley.