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Beef Tartare

Name: Beef Tartare
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Beef Tartare
Ingredients: 300g beef fillet; 2 egg yolks; 2 tablespoons finely chopped shallots; 2 tablespoons drained capers; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 1 tablespoon chopped parsley; 1 teaspoon Worcestershire sauce; 0.5 teaspoon salt; 0.5 teaspoon black pepper

Beef Tartare is a classic dish made from finely chopped raw beef mixed with various seasonings. It relies on high quality meat and fresh ingredients to create a rich and savoury flavour. This version is simple to prepare at home for a special lunch or dinner. You can serve it as an elegant starter or a light main course.

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Benefits of making beef tartare

You will enjoy beef tartare because it offers a unique texture and clean taste that you do not get with cooked steaks. The combination of salty capers and sharp mustard balances the richness of the beef perfectly. It is a great choice when you want a meal that feels sophisticated but requires no actual cooking time. This recipe uses simple pantry staples to enhance the natural flavour of the fillet.

Follow these simple steps for beef tartare

Step 1

Prepare the beef: Use a very sharp knife to cut the beef into tiny cubes. Do not use a food processor as it will ruin the texture of the meat. Place the chopped beef in a cold bowl to keep it fresh while you work.

Step 2

Mix the base: In a separate small bowl, combine the mustard, olive oil, and Worcestershire sauce. Stir in the finely chopped shallots and capers until everything is well mixed. This creates the flavour base for your beef tartare.

Step 3

Combine ingredients: Add the seasoning mixture and fresh parsley to the bowl with the beef. Season with salt and pepper according to your taste. Gently fold everything together with a spoon until the meat is evenly coated.

Step 4

Serve the dish: Divide the mixture into two portions and shape them into neat circles on cold plates. Make a small indent in the top of each portion and carefully place an egg yolk inside. Serve immediately with some toasted bread on the side.

Tips and tricks for beef tartare

Choosing the right meat is the most important part of making beef tartare. Buy the freshest beef fillet possible from a butcher you trust and tell them you plan to eat it raw. It helps to put the beef in the freezer for about fifteen minutes before cutting to make it firmer and easier to dice. Make sure all your tools and bowls are very clean before you start the preparation. You should always serve this dish immediately after mixing to maintain the best quality and safety. If you like a bit of heat, you can add a few drops of hot sauce to the dressing.

Find more ideas here: homemade hot dog buns, mushroom sauce or blueberry jam.

Ingredients

servings

Adjust quantity

300 g beef fillet
2 egg yolks
2 tablespoons finely chopped shallots
2 tablespoons drained capers
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
0.5 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Kitchen tools

Sharp knife
Mixing bowl
Cutting board
Spoon

Nutrition information

NUTRITIONper serving

Energy:1736 kJ / 415 kcal
Fat:25 g
- of which saturates:8 g
Carbohydrates:3 g
- of which sugars:1 g
Protein:45 g
Fibre:1 g
Salt:800 mg

You should not keep leftover Beef Tartare for later. Because it contains raw meat and raw egg, it must be eaten immediately after preparation. Any leftovers should be discarded to ensure food safety.

Which cut of meat is best for a Beef Tartare?

The best cut for Beef Tartare is beef fillet or tenderloin. These cuts are very lean and tender which makes them ideal for eating raw. Avoid cuts with a lot of fat or gristle as they will be difficult to chew.

Can I prepare Beef Tartare ahead of time for a party?

You can chop the ingredients like shallots and capers a few hours early. However, you should only dice the beef and mix the final Beef Tartare just before you are ready to serve. This keeps the meat fresh and prevents it from turning grey.