Steak Tartare

Ingredients

• 454 gtop sirloin, cleaned and trimmed
• 10 mlsherry vinegar
• 2.5 mldry mustard
• 2 largeegg yolks
• 60 mllight olive oil
• 90 mlshallots, finely diced
• 60 mlcelery leaves, finely chopped and divided
• 30 mlfresh parsley, finely chopped and divided
• 30 mlsmall brined capers, drained and unrinsed
• 5 mlkosher salt

Instructions

1. 1

   Chill the beef

   Cut the steak into 2.5 cm cubes and place it in the freezer for 10 minutes.

2. 2

   Make the dressing

   In a small bowl, whisk together the sherry vinegar, dry mustard and egg yolks. Keep whisking as you slowly pour in the oil until the mixture emulsifies. Whisk in the shallots, capers, salt and about two-thirds of the celery leaves and parsley.

3. 3

   Chop the steak

   Chop the meat by hand to your preferred texture. Alternatively, divide it into four batches and pulse each batch separately 3 to 4 times in a food processor fitted with the standard S-blade.

4. 4

   Mix and plate

   With clean hands, quickly fold the meat into the dressing. Shape portions with a 9.5 cm pastry ring, then garnish with the reserved herbs and lemon zest.

What is steak tartare?

Steak tartare is a dish of raw beef chopped or minced and served with a seasoned dressing. It belongs to a broader European tradition of raw-meat dishes, though its exact origins are debated.

This version combines the beef with egg yolk and olive oil for richness, while vinegar, capers and shallots bring sharp, savoury contrast. Fresh herbs finish it with a bright note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 25g protein, 4g carbs, 22g fat.

The beef supplies most of the protein, while olive oil and egg yolks contribute much of the fat. The shallots and capers provide a small amount of carbohydrate, and the salt and capers account for much of the sodium. Serve with a generous salad or vegetables and a modest amount of toast for a more balanced plate.

Choose and handle the beef carefully

The cut: top sirloin is trimmed before chopping, so remove any remaining sinew or tough bits. Buy the beef from a trusted butcher, tell them it will be eaten raw, and follow their advice on the freshest suitable cut.

The temperature: keep the meat cold throughout preparation and serve it promptly. Raw beef carries a food-safety risk that careful sourcing and handling can reduce but cannot eliminate.

Build an emulsified dressing

The oil: drizzle it into the vinegar and yolks gradually while whisking continuously. Adding it too quickly can leave the dressing loose or separated.

The seasoning: shallots and capers contribute punch and salt, while the herbs add freshness. Since capers and salt both season the mixture, taste only if you can do so without tasting the raw beef.

Choose your chopping texture

By hand: a sharp knife gives you control over the size of the pieces and helps avoid a pasty texture. Work quickly, and keep the beef cold.

With a processor: use short pulses and process in four batches, as directed. Stop while the meat still has distinct pieces rather than letting it turn into a mince-like paste.

Mix and shape just before serving

The fold: combine the beef and dressing briefly, just until coated. Mixing quickly limits the time the raw ingredients spend out of the fridge.

The finish: the pastry ring gives each serving a neat shape, but it is optional. Use clean equipment, add the reserved herbs and lemon zest, and serve straight away.

What to serve alongside it

For contrast: serve with crisp toast or thin slices of toasted bread, plus a simple green salad. These provide crunch and freshness alongside the rich, savoury tartare.

For a fuller plate: add boiled or roasted potatoes and keep any accompaniments chilled or freshly prepared. Avoid leaving the tartare sitting at room temperature while you arrange the rest.

Recipe notes & tips

• Ask a trusted butcher for beef suitable for serving raw and prepare it on the day of purchase.
• Chill the steak for the full 10 minutes so it is firmer and easier to chop.
• Use a sharp knife and a clean, non-porous chopping board.
• Add the olive oil in a thin stream while whisking to help the dressing emulsify.
• Keep the reserved herbs separate until plating for a fresher finish.
• Serve immediately after mixing and discard any tartare left at room temperature.

Variations

• Add a little heat: Stir a small amount of finely chopped chilli into the dressing.
• Use chives: Swap some of the parsley for finely chopped chives.
• Add a crunchy accent: Top with finely diced cornichons for extra tang.
• Change the herbs: Use a little fresh tarragon in place of some of the parsley.
• Serve on toast: Spoon small portions onto crisp toast just before serving.

Common mistakes to avoid

• Using beef of uncertain freshness: buy from a trusted butcher and explain that you intend to serve it raw.
• Letting the meat warm up: keep it chilled until you are ready to chop and mix.
• Overprocessing the beef: pulse briefly in four batches and stop while the texture is still distinct.
• Pouring in the oil too quickly: add it gradually while whisking to help the dressing emulsify.
• Mixing too far ahead: combine the beef and dressing just before serving.
• Reusing unwashed equipment: wash hands, boards and utensils thoroughly after handling raw beef.

How to store

This dish is best served immediately and is not suitable for keeping as leftovers. Do not store tartare that has been sitting out; discard any remaining portion rather than saving it for later.

Frequently asked questions