Steak Tartare

Ingredients

• 150 g (5 oz)lean beef (rump steak, round steak or tenderloin)
• 1 teaspoonWorcestershire sauce
• to tasteshallot (or grated spring onion)
• 1 tablespooncapers, drained and crushed
• 1 pinchchopped parsley
• ½ teaspoon, optionalmustard
• 1 tablespoonextra-virgin olive oil
• a few drops, optionalTabasco
• 1egg yolk
• to tastesalt
• to tastefreshly ground black or white pepper

Instructions

1. 1

   Chop the beef

   On a large cutting board, finely chop the beef with a sharp knife.

2. 2

   Season the meat

   Season the chopped beef with salt and pepper, add the Worcestershire sauce and mix.

3. 3

   Add the condiments

   Add all the remaining ingredients except the egg yolk and mix them through the beef.

4. 4

   Shape the tartare

   Shape the mixture into a ball and arrange it on a plate. For a neater presentation, shape it with a food ring or biscuit cutter.

5. 5

   Add the yolk

   Make a hollow in the centre of the tartare and place the raw egg yolk in it.

6. 6

   Serve immediately

   Enjoy the tartare straight away.

What is steak tartare?

Steak tartare is a French preparation of raw beef, finely chopped and served with sharp, savoury seasonings. This version combines capers, shallot, Worcestershire sauce and optional mustard and hot sauce for a balanced, tangy flavour.

The mixture is formed into a mound and finished with an egg yolk in the middle. The yolk adds richness when stirred through the beef at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 4g protein, 7g carbs, 19g fat.

The beef provides most of the protein, while the olive oil and egg yolk contribute much of the fat; the small amount of carbohydrate comes mainly from the shallot, capers and seasonings. Pair the tartare with a green salad or vegetables for a more balanced plate.

Choosing the beef

Cut: Rump, round steak or tenderloin are suggested here; choose a lean piece that is very fresh and suitable for eating raw. Ask your butcher for advice and keep it chilled until you are ready to prepare it.

Chopping: Use a sharp knife to cut the beef finely by hand. This gives you control over the texture and avoids turning the meat into a paste.

Balancing the seasonings

Savoury notes: Capers and Worcestershire sauce bring saltiness and depth, while shallot gives the mixture a mild onion flavour. Drain and crush the capers so they distribute evenly.

Heat and tang: Mustard and Tabasco are optional, so add them to suit your preference. Season gradually, since the capers and sauce are already savoury.

Mixing and shaping

Gentle mixing: Combine the seasonings with the chopped beef without compressing it too firmly. The mixture should hold together while still looking finely chopped.

Neat presentation: Shape the tartare by hand or use a food ring or biscuit cutter. Make the hollow for the yolk just before serving.

Serving it safely

Keep cold: Since both the beef and egg are served raw, use ingredients intended for raw consumption and handle them with clean hands and equipment. Keep them refrigerated until preparation, and serve the finished dish immediately.

At the table: The recipe serves one, so plate it individually and mix the yolk through the beef just before eating. It also works well with toast or a crisp green salad.

Texture and timing

Knife-cut texture: Chop the beef to a fine, even consistency, stopping before it becomes mushy. A sharp knife makes this easier and helps keep the pieces distinct.

Quick preparation: The stated total time is 10 minutes. Prepare the seasonings and serving plate first, then chop and mix the beef shortly before serving.

Recipe notes & tips

• Chill the beef until the moment you are ready to chop it.
• Use a sharp, clean knife and a clean cutting board.
• Chop the beef by hand for a more distinct texture.
• Taste the mixture before adding extra salt, as capers and Worcestershire sauce are savoury.
• Add the egg yolk only when the tartare is ready to serve.
• Serve immediately after mixing.

Variations

• Use spring onion: Replace the shallot with grated spring onion for a gentler allium flavour.
• Adjust the heat: Add a few more drops of Tabasco for a spicier tartare.
• Skip the mustard: Leave it out for a simpler, less sharp seasoning.
• Change the pepper: Use freshly ground white pepper instead of black pepper.
• Add a crisp side: Serve with toast or a green salad for contrast.

Common mistakes to avoid

• Using warm beef: Keep it refrigerated until preparation so it stays cold while you work.
• Dull knife: A blunt blade can mash the beef; use a sharp knife and chop carefully.
• Overmixing: Mixing too vigorously can make the texture pasty; combine the ingredients just until evenly distributed.
• Over-seasoning: Capers and Worcestershire sauce are already salty; taste before adding more salt.
• Preparing too early: The dish is served raw; chop and mix it shortly before serving.
• Leaving the yolk exposed: Add it just before serving and keep the assembled dish cold until it reaches the table.

How to store

This dish is best eaten immediately and is not suitable for keeping as leftovers. Do not store the assembled tartare for later; discard any portion left at room temperature.

Frequently asked questions