Good steak tartare takes decent beef and a sharp knife. Everything else is seasoning. Rump works well here because it has enough flavor without being prohibitively expensive. Freeze the steak for twenty minutes first so it firms up enough to chop cleanly without turning into a paste. Egg yolks, capers, tarragon, mustard, a bit of Worcestershire. Season it properly and don’t overthink the ratio. A short whisk brings it together. Serve cold, right away.
How to Make Steak Tartare
Cold beef chops cleaner
Twenty minutes in the freezer firms the muscle fibers so the knife cuts through without dragging. Aim for a fine, even chop rather than a mince. A food processor will over-process it into mush.
Season in stages
Mix in the mustard, Worcestershire, and capers, then taste before adding salt. Capers carry a lot of salt on their own, and mustard varies by brand. Season at the end when you know where you are. 
Whisk briefly
Twenty to thirty seconds of whisking by hand binds the egg yolk into the meat mixture without working it so hard it gets dense. Good immediately on a cold plate. This is not a dish that benefits from sitting around.
Steak Tartare
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A refreshing no-cook option perfect for a hot summers day. Finely chopped steak is tossed with egg yolks and herbs for a classic dish.
Ingredients
- 1 lbs (136 g) rump steak
- 2 raw egg yolks
- 2 tsp finely chopped fresh tarragon
- 2 tsp finely chopped fresh parsley
- 2 tsp finely chopped shallot
- 2 tsp finely chopped parsley
- 2 tsp finely chopped capers
- 1-3 tsp mustard and/or grated raw horseradish
- 1-2 tsp Worcestershire sauce
- Salt/pepper
Instructions
- Finely chop the steak (freezing it for 20 minutes first will help) or scrape the surface of the beef with a sharp knife to gather fragments of meat.
- Combine the beef with the remaining ingredients.
- Whisk by hand or with an electric whisk for 20–30 seconds to combine all ingredients.
- Check the seasoning and serve.
Notes
- For optimal texture, freeze the steak for at least 30 minutes before chopping to prevent it from becoming mushy.
- To reduce the risk of foodborne illness, use only the freshest, highest-quality ingredients and consume the tartare immediately after preparation.
- If horseradish is too strong, start with a smaller amount and add more to taste, or substitute with a milder Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 25 mins
- Category: Main Course
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 200
Frequently Asked Questions
What cut of beef is best for tartare?
Rump steak, beef tenderloin, or eye of round all work well. Choose a lean cut with minimal sinew. Talk to your butcher and let them know you’re eating it raw so they can select the freshest piece.
Is it safe to eat raw beef?
When you use fresh, high-quality beef from a trusted source and handle it properly, the risk is low. Keep the meat cold until you’re ready to prepare it, use clean tools, and serve immediately.
Can I skip the raw egg yolk?
You can, though the yolk adds richness and helps bind the mixture. Without it, the tartare will be looser in texture. Some people substitute a small spoonful of quality mayonnaise instead.
