A culinary icon within classic French bistro cuisine, steak tartare is simple, elegant, and indulgent all at once.
Ladies and gentlemen, I give you the Steak Tartare! The bistro classic, also known as filet américain, is nothing short of a brilliant dish that everyone should experience. The raw, soft, and creamy beef is perfectly balanced by the sharp and vibrant flavors of capers, mustard, and onions—beautifully complemented by crisp fries served on the side.
According to legend, tartare originated from the Asian nomads known as the Tatars. They are said to have placed slices of horse meat under their saddles during the day, where the constant motion would tenderize the meat, making it ready to eat by evening. 
While this story is fascinating, it’s more myth than truth. The Tatars did place thin slices of horse meat under their saddles, but it was primarily for medicinal purposes, as they believed the meat had healing properties for their horses’ wounds—not as a culinary technique.
The key to a perfect tartare lies in the quality and freshness of your ingredients. Choose the freshest beef you can find, ensure your kitchen hygiene is impeccable, and let the flavors shine.
Pair your tartare with a glass of Bourgogne or Beaujolais for a classic match, or try a Californian Pinot Noir for a new world pairing.
Steak Tartare 101
Tips for Success
- Beef Quality: Use fresh, high-quality beef sirloin or tenderloin. Consult your butcher to ensure the meat is suitable for raw consumption.
- Knife Skills: Take your time to chop the beef evenly. Hand-chopping is what maintains the tartare’s classic texture.
- Serving Temperature: Serve the tartare immediately after preparation to ensure freshness and optimal flavor. Keep the beef and egg yolks refrigerated until just before assembly.
How to Make Steak Tartare at Home
1. Prepare the Ingredients
- Finely chop 1 lb (450 g) beef sirloin using a sharp knife. Chop it into small, uniform cubes for the best texture. Avoid using a food processor.
- Finely chop the onion, capers, cornichons, and fresh parsley. Keep a small amount of parsley aside for garnish.
2. Make the Base Sauce
- In a medium bowl, mix one egg yolk with the onion, capers, cornichons, Dijon mustard, ketchup, Worcestershire sauce, olive oil, and cognac.
- Stir until fully combined to create a smooth, flavorful sauce base.
3. Combine with the Beef
- Add the chopped beef to the sauce mixture.
- Gently mix with a spoon or clean hands until the beef is evenly coated with the sauce.
4. Season and Adjust
- Add freshly chopped tarragon and/or parsley to taste, along with salt and pepper.
- Taste and adjust the seasoning or proportions of the condiments as needed.
5. Shape and Plate
- Divide the mixture evenly into two portions.
- Shape each portion into a patty or “hamburger” shape, and place it in the center of a plate.
- Create a small indent on the top of each tartare patty, and carefully place an egg yolk in the indent.
6. Garnish and Serve
- Sprinkle the chopped parsley over the tartare for garnish.
- Serve immediately with a side of homemade French fries, and a small salad tossed in a light oil-and-vinegar dressing.
How to Make Steak Tartare
- Total Time: 20 minutes
- Yield: Serves 2-4 1x
Description
A culinary icon within classic French bistro cuisine, the steak tartare is simple, elegant and indulgent at the same time.
Ingredients
1 lb (450 g) beef sirloin, finely chopped by hand
2 egg yolks (one per serving, plus one for the sauce)
1 tbsp finely chopped onion
1 tbsp chopped capers
1 tbsp finely chopped cornichons
1 tsp Dijon mustard
1 tsp ketchup
1 tbsp Worcestershire sauce
1 tbsp olive oil
1 tsp cognac
Freshly chopped tarragon and/or flat parsley (to taste)
Salt and pepper (to taste)
Chopped parsley, for garnish
Instructions
1. Prepare the Ingredients
- Finely chop 1 lb (450 g) beef sirloin using a sharp knife. Chop it into small, uniform cubes for the best texture. Avoid using a food processor.
- Finely chop the onion, capers, cornichons, and fresh parsley. Keep a small amount of parsley aside for garnish.
2. Make the Base Sauce
- In a medium bowl, mix one egg yolk with the onion, capers, cornichons, Dijon mustard, ketchup, Worcestershire sauce, olive oil, and cognac.
- Stir until fully combined to create a smooth, flavorful sauce base.
3. Combine with the Beef
- Add the chopped beef to the sauce mixture.
- Gently mix with a spoon or clean hands until the beef is evenly coated with the sauce.
4. Season and Adjust
- Add freshly chopped tarragon and/or parsley to taste, along with salt and pepper.
- Taste and adjust the seasoning or proportions of the condiments as needed.
5. Shape and Plate
- Divide the mixture evenly into two portions.
- Shape each portion into a patty or “hamburger” shape, and place it in the center of a plate.
- Create a small indent on the top of each tartare patty, and carefully place an egg yolk in the indent.
6. Garnish and Serve
- Sprinkle the chopped parsley over the tartare for garnish.
- Serve immediately with a side of homemade French fries or Heston Blumenthal’s triple-cooked chips, and a small salad tossed in a light oil-and-vinegar dressing.
Notes
This recipe serves two as a main course or four as a smaller appetizer. In that case, whisk together the egg yolks and divide between four plates, or serve with individual quail egg yolks.
If you prefer a spicier tartare, add a pinch of cayenne pepper or a dash of hot sauce.
Leftovers are not recommended due to the raw ingredients. Prepare only what you plan to eat immediately.
- Prep Time: 20 mins
- Category: Appetizer
- Method: Raw Food
- Cuisine: French
Nutrition
- Serving Size: 225g
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 31g
- Cholesterol: 120mg
Great balance in this recipe, I find that sometimes tartares become too acidic, but this one was perfect.
Huge tartare fan here, made this and it was definitely bistro level!
I have no idea why anyone would eat raw meat, yuuuuck!
I have no idea why anyone would comment negatively on a recipe that does not appeal even to them, I would never comment negatively on a vegan recipe. This is perfect if you like steak tartare, very classic recipe.
Great classic dish and delicious. I’m not quite sure what’s actually courageous about eating steak tartare !
We have a name for that….culo de fuego…
With good kitchen hygiene, steak tartar is not dangerous at all – just make sure to buy good meat!
One of my favorite dishes ever. Love how they prepare it at the Polo Lounge at the Beverly Hills Hotel. This is very similar, and so delicious.
Amazingly good! Just make sure you have clean surfaces in the kitchen and buy really high quality meat. No plastic wrapped supermarket crap!
My recipe, clean, simple,fast and delicious: hand sliced thin strips of surloin or london broil, drizzle olive oil over meat, splash or two or three of good quality soy sauce, table spoon or two of prepared horse radish. Beware preservatives in the soy sauce and the horseradish. with heavy cleaver and heavy duty cutting board, work the meat and the ingredients continually folding ingredients and meat together. Chop, chop chop. form into patty with side of cleaver and enjoy. This one is great too!
This one is a very good one… however, I do not add cornishons. I add sweet paprika and serve it with crunchy baguette toasts, still hot. I mix it just before serving… very carefully not to mash it into a paste.
Gorgeous photo! And brave eating experience.
Steak tartare is an old-timer, a classic dish. I’ve eaten it since I was a child, everyone should embrace it, at least once in their lifetime.
Oh, dear, the thought of meat pressed between a saddle bottom and the horse’s sweaty arse (fable or not) is enough for me to throw mine on the grill! :)
Hi Joan!
I agree – the thought of eating this sweaty peace of meat, covered in a horse fur coat, does not really make my appetite grow.
However, I would still recommend to everybody with a love for a good rare steak, to take a ride on the steak tartare-wagon.
It is truly amazing :D