Steak Tartare is one of those dishes that you either love, because you’ve had the guts to try it… or you refuse to try it because you’re a vegetarian or a chicken 😉 Jokes aside, this is a beautiful French dish which is also super healthy. I am lucky where I live that I have access to very high quality, fresh meat and we have our own chickens, but if you aren’t able to source premium ingredients I suggest you give this recipe a skip. The primary reason for needing high quality meat is that there is obviously a safety risk with consuming raw meat, and even then you have to ensure you employ proper food storage and handling techniques to avoid food poisoning. Secondly, because the meat is so tender, when you spread it on your bread/cracker/whatever, it melts.
- 200 g high quality, fat trimmed, beef tenderloin or eye fillet, sliced 1 cm thick, par frozen for a few hours
- 1 small French shallot, peeled and halved (small brownish reddish one, about 10 g)
- 1 small handful of flat parsley leaves
- 1 tsp capers, drained
- 1-2 cornichon
- 1 tsp dijon mustard
- 1 tsp olive oil
- ¼ tsp salt (or to taste... you may prefer more)
- 2 pinches of cracked black pepper
- 2 room temperature egg yolks (see notes on pasteurising)
- toasted bread
- fresh aioli (skinnymixers recipe found here)
- Prepare your steak, ensuring you use proper food handling hygine, and put it in the freezer to par freeze for a few hours.
- Put your shallot into your mixer bowl, chop for 1 sec/speed 9/MC on. Scrape bowl down.
- Add parsley, capers and cornichon and chop for 1 sec/speed 9/MC on. Scrape bowl down.
- Add mustard, olive oil, salt and pepper and combine for 3 sec/speed 3/MC on. Set aside in a bowl.
- Without washing the bowl, add your par frozen steak and chop for about 2-3 seconds/speed 7/MC on. The idea is to have a fine dice, but not mush.
- Put your steak in with your reserved seasoning, stir through well. Plate up with aioli and top with the raw egg yolk.
Pastueurising egg yolk: If you are having to use supermarket eggs, or are concerned about using raw egg yolk, have a look on google how to pasturise your eggs to minimise the risk... but you are eating raw steak afterall.
You can halve this recipe for a smaller serve, or increase it to serve double.
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This is so delicate in flavour and authentic Nik. Brings back memories of my late Mum preparing this for me when I was a child. It is very filling and satisfying. I will definitely make this again.
Finally worked up the courage to give this a go. And was thoroughly impressed. The flavours were perfect. And as a steak tartare connoisseur this recipe is better than that offered by some of my favourite restaurants. Thank you Nik for helping me reach a food goal!
I made this with Truffle Oil instead of olice oil, and didn’t have time to par freeze the meat beforehand but it worked out well! I made a double portion for 2 x main meal dinner serves and ahh we enjoyed every mouthful! Delicious and will be definate regular in this household!
We had this for valentines day dinner starter, OMG amazing, loved it. Have never been a raw meat eater till now 🙂
I made this (we are refular steak tartare eaters ) and thought it was pretty good. I mixed egg into it as I was eating it straight away. It you aren’t eating it straight away you should save the egg until serving. The leftover I used to make little rissoles which were yummy too. Give it a go!
I increased the ingredient amounts x 4 and made these into burger patties and cooked on the bbq grill and they were delish. I just added 1 egg to the mince mixture to bind. Im not game to try the original reipe.
I had never tried steak tartare before but decided to give this a go for our anniversary dinner. The steak was melt in your mouth tender and the flavours subtle. It was so easy to prepare as well. Thanks Nik, it was spectacular!
Sorry Nik, this is one of your recipes I’ll not be trying. Raw beef is not for me.
What does ‘far trimmed ‘ mean? Thx for this recipe. I voted for it on FB.
Cut all visible fat off 🙂
I can’t wait to give this a try!