Tartare de Boeuf (Steak Tartare) is one of the most celebrated dishes in classic French bistro cuisine. It sits right next to other classics like Escargots à la Bourguignonne, Steak Frites, Bouillabaise and Coq au Vin, and it is beloved by restaurant goers across the globe.
But even if most of us are used to eating this awesome dish in restaurants, it is incredibly simple to make at home, and only needs a few very good ingredients to become both delicious and elegant.
We turned to Chef Jimmy Coutel to share his version of the classic – which he serves as a signature dish at the poolside restaurant, Le Méditerranée of Althoff Villa Belrose in Saint-Tropez. 
The key to this recipe is prepping all the ingredients in advance. This makes the final assembly quick and easy, whether you’re serving it as an elegant appetizer for guests or treating yourself to a luxurious solo dinner. In many traditional French restaurants, beef tartare is presented table-side, with cornichons and other garnishes, allowing diners to customize their experience. Chef Coutel, however, blends the briny goodness of pickles and capers directly into the tartare, ensuring a perfect mix of flavors in every bite.
Tartare de Boeuf: How to Make Classic Steak Tartare
1. Prepare the Beef:
- Place the beef in the freezer for about 1 hour until the exterior begins to firm up. This will make it easier to finely hand-chop.
2. Prep the Other Ingredients:
- While the beef chills, finely chop the fresh parsley, shallot, capers, and pickles. Place these chopped ingredients into a large mixing bowl and set aside.
3. Chop the Beef:
- Using a sharp knife, carefully cut the chilled beef into the finest possible cubes. The goal is to achieve a texture that feels pleasant in your mouth, so take your time and cut the pieces finely until satisfied.
4. Combine Ingredients:
- Add the chopped beef to the bowl with the parsley, shallot, capers, and pickles.
- Add the egg yolk, ketchup, Dijon mustard, olive oil, Worcestershire sauce, and a few drops of Tabasco. Season with salt and pepper to taste.
5. Mix and Serve:
- Mix all the ingredients together until well combined. Adjust seasoning if necessary.
- To serve, use a ring mold to shape the tartare on individual plates. Garnish with fresh herbs or toppings of your choice.
Recipe Notes:
- Hand-Chopping the Beef: Hand-chopping the beef ensures the best texture and flavor. If you’re short on time, you can use a food grinder, but the texture will be different.
- Quality of Meat: Always use the highest quality meat you can find for beef tartare. This dish relies on the freshness and flavor of the beef.
- Toppings: Consider adding toppings like a sprinkle of smoked sea salt, a drizzle of truffle oil, or even a quail egg yolk for extra richness.
Tartare de Boeuf – Classic Steak Tartare
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Hand-chopped beef, shallots, capers, and a zesty mix of condiments create a sophisticated yet simple starter. Perfect for a special occasion or a weeknight treat.
Ingredients
- 10.5 oz (300 g) beef
- 1/4 cups (60 ml) fresh flat-leaf parsley
- 1 shallot (2 tbsp or 28 g) shallot
- 1 tbsp (15 g) finely chopped pickles
- 1 tbsp (15 g) capers
- 1 tsp ketchup (5 mL) ketchup
- 1 tsp Dijon mustard (5 mL) Dijon mustard
- 1 egg yolk
- A few drops of Tabasco
- 2 tbsp (30 mL) Worcestershire sauce
- 1/2 cups (120 mL) olive oil
- Salt
- pepper
Instructions
- Prepare the Beef: Place the beef in the freezer for about 1 hour until the exterior begins to firm up.
- Prep the Other Ingredients: Finely chop the fresh parsley, shallot, capers, and pickles. Place these chopped ingredients into a large mixing bowl and set aside.
- Chop the Beef: Using a sharp knife, carefully cut the chilled beef into the finest possible cubes.
- Combine Ingredients: Add the chopped beef to the bowl with the parsley, shallot, capers, and pickles. Add the egg yolk, ketchup, Dijon mustard, olive oil, Worcestershire sauce, and a few drops of Tabasco. Season with salt and pepper to taste.
- Mix and Serve: Mix all the ingredients together until well combined. Adjust seasoning if necessary. To serve, use a ring mold to shape the tartare on individual plates. Garnish with fresh herbs or toppings of your choice.
Notes
- For optimal texture, use very high-quality, extra-lean beef and freeze it for only 30-45 minutes to ensure it’s firm but not frozen solid.
- Substitute cornichons for the pickles for a slightly more tangy flavor profile.
- To prevent bacterial growth, consume steak tartare immediately after preparation. Do not store leftovers.
- Prep Time: 20 minutes
- Chilling Time: 60 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
Why should I freeze the beef before chopping it for tartare?
Freezing the beef for about 1 hour firms up the exterior, making it much easier to finely hand-chop, which is essential for achieving the right texture in your steak tartare.
What type of beef should I use for the tartare?
For the best results, use a high-quality cut of beef, such as tenderloin or sirloin, as these cuts are both tender and flavorful, making them ideal for raw preparation.
How do I incorporate the pickles and capers into the tartare?
Finely chop the capers and incorporate them into the beef mixture along with the chopped shallot and parsley, ensuring that their briny flavor is evenly distributed throughout the tartare.
