Seasoned Beef Tartare
Seasoned beef tartare is a French bistro classic, and it is more about careful knife work than cooking. Very fresh beef fillet is diced by hand, then mixed with shallot, capers, parsley, mustard and egg yolk, and served with toast. Because the beef is raw, quality and handling matter, so buy it from a butcher you trust and serve it as soon as it is mixed.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 2
- Per serving
- 505kcal
Buying and preparing seasoned beef tartare
Tell the butcher you are making tartare and ask for a single, very fresh piece of fillet, not mince, so that only the outside of the meat has been handled. Keep it in the coldest part of the fridge and use it on the day you buy it. Use a board that is only for raw meat, and clean the knife and work surface with hot soapy water afterwards.
The method for seasoned beef tartare
Tap a time to start a timer.
- Chill the beef Put the beef on a plate in the freezer for , which firms it up so it is easier to cut neatly. Put the mixing bowl in the fridge at the same time.
- Dice the beef Trim off any fat or silvery sinew. Slice the beef into thin slices, then into strips, then into 3–4mm dice, using a very sharp knife. Do not use a food processor, which turns the beef into a paste. Put the beef into the chilled bowl and return it to the fridge.
- Prepare the flavourings Finely chop the shallot, capers and parsley. Toast the bread until crisp and golden.
- Mix Add the shallot, capers, parsley, mustard, Worcestershire sauce, olive oil and egg yolks to the beef. Fold together gently until evenly coated, then season with the salt and plenty of pepper. Taste a tiny amount and add more if needed.
- Serve at once Spoon the beef into a ring on each plate and press down lightly, or shape it with a spoon. Serve immediately with the toast, and wash the board, knife and your hands in hot soapy water.
What to serve with it
Toasted sourdough is the usual partner, and a small green salad or a few cornichons add crunch. For another beef starter, try beef carpaccio. Capers can be swapped for chopped cornichons, and a small red onion can replace the shallot. If you would rather have your beef cooked, pan-fried beef sirloin is a good place to start.
Common problems and fixes for Seasoned Beef Tartare
- The tartare is mushy and sticky.
- The beef was cut with a blunt knife or was too warm. Chill it until it is firm, use a very sharp knife and cut with slicing movements rather than chopping.
- The tartare is bland.
- Season it slightly more than you think you need to, since cold food tastes less salty. Add a few drops of hot sauce or a little more mustard, one pinch at a time.
- It looks grey and dull.
- Beef discolours when it sits. Mix and serve it straight away, and keep the beef cold until the moment you add the other ingredients.
Frequently asked questions about Seasoned Beef Tartare
Is beef tartare safe to eat?
It carries a small risk of food poisoning, as the beef is not cooked. Buy a whole piece of very fresh fillet, cut it yourself, keep it cold and eat it within 30 minutes of mixing. Pregnant women, older people, young children and anyone with a weakened immune system should avoid raw meat.
Can the raw egg yolk make you ill?
Eggs with the British Lion stamp are considered safe to eat raw by the Food Standards Agency, including for pregnant women. If you do not have these, use pasteurised egg yolk.
Can I prepare it in advance?
You can chop the shallot, capers and parsley up to an hour ahead. Dice the beef and mix everything only just before serving. If you must wait, keep it covered at the bottom of the fridge for no more than 1 hour, and throw away any leftovers.
What is the best cut of beef?
Beef fillet, or fillet tail from a butcher, because it is tender and has almost no gristle. Sirloin is also used, but must be trimmed of all fat.
How did you like the recipe?
4.8 / 5 · 28 ratings
