Beef Tartare
Beef tartare is finely diced raw fillet dressed with mustard, capers, shallot and Worcestershire sauce, then crowned with an egg yolk and served with crisp toast. It needs no cooking, but it does need very fresh beef, a sharp knife and a cold kitchen. Serve it as a light main for two, or as a starter for four, and keep everything chilled until the moment it goes on the plate.
- Total
- 35 min
- Prep
- 20 min
- Serves
- 2
- Per serving
- 505kcal
Common mistakes with beef tartare
The meat is the whole dish, so a few details matter. Beef that is not fresh or is cut badly will be stringy or dull. Chilling the fillet makes it firm enough to cut cleanly, and a really sharp knife gives distinct little cubes rather than crushed meat. Keep everything cold, and season at the last minute.
Worcestershire sauce and capers are salty, so go lightly with salt at first. If you cannot find British Lion-stamped eggs, ask the shop for pasteurised egg yolks instead.
Beef tartare: the method
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- Chill the beef Put the fillet on a plate in the freezer for , until firm but not frozen. Put two plates and a mixing bowl in the fridge to chill.
- Trim Cut away any fat and silver skin, then trim a thin layer off the outside of the fillet, as bacteria sit on the surface of the meat.
- Dice Cut the beef into 3mm slices, then into thin strips, then into 3mm cubes. Use a knife rather than a mincer or food processor, which turns the meat to paste. Put the diced beef in the chilled bowl and return it to the fridge.
- Make the dressing In a small bowl, stir together the mustard, olive oil, Worcestershire sauce, shallot, capers, parsley, salt and pepper.
- Combine Fold the dressing through the beef with a spoon until evenly coated. Taste and adjust the seasoning.
- Plate and serve Divide the beef between the chilled plates, pressing it into neat rounds with a cutter if you like. Make a small dip in the top of each and set a yolk in it. Serve immediately with the hot toast.
Serving beef tartare
Steak tartare is a French bistro classic, normally served with chips, a green salad and cornichons. Hot toast, a crisp salad or thin chips all work. Serve it as a starter for four, or as a light main for two with a mixed leaf salad and a glass of red wine.
If you would rather have your beef cooked, try pan-fried beef sirloin. For a version with more seasoning, take a look at seasoned beef tartare.
Common problems and fixes for Beef Tartare
- The beef has a pasty, mushy texture.
- It was cut with a blunt knife, put through a mincer or processor, or was too warm. Chill it for 15 minutes first and dice by hand with a very sharp knife.
- The tartare tastes flat.
- Raw beef needs more seasoning than you expect. Taste before serving and add a little extra mustard, a few more capers, a squeeze of lemon juice or a few drops of hot sauce.
- The beef turns grey and dull.
- It was mixed too early. Dice the beef and add the dressing just before plating, and keep the plates and bowl cold.
Frequently asked questions about Beef Tartare
Which cut of beef is best for tartare?
Beef fillet. It is lean, tender and has little gristle, so it dices cleanly. Buy it in one piece from a butcher you trust and tell them you plan to eat it raw.
Is it safe to eat raw beef?
It is a risk, so buy the freshest whole piece you can, trim the outside and work with cold, clean equipment. Pregnant women, older people, young children and anyone with a weakened immune system should avoid raw beef and raw egg.
Can you make it with minced beef?
No. Supermarket mince has far more surface area exposed to bacteria and is meant to be cooked. Always dice a whole piece of fillet yourself.
Can you make beef tartare ahead?
Only the shallot, capers and dressing. Dice and mix the beef just before serving, and do not keep leftovers: throw away any that has not been eaten.
How did you like the recipe?
4.6 / 5 · 45 ratings
