Beef tartare

Ingredients

• 500 gbeef fillet or topside
• 4 pinchessalt
• 4 pinchespepper
• 2onions or shallots
• 15 leavesflat-leaf parsley
• 4 tbspgherkins
• 4 tbspcapers
• 4 tspWorcestershire sauce
• 2 tbspmedium-strength Dijon mustard
• 4 tbsptomato purée
• 4 clcognac
• 4egg yolks
• 8mixed salad leaves, such as Lollo Rosso, Lollo Bianco, oak leaf, radicchio and frisée
• 2 tbspsalad dressing
• 2 tbspdiced tomato
• 2 tbspfinely sliced spring onion

Instructions

1. 1

   Prepare the beef

   Ask the butcher to remove the sinew and membranes from the beef fillet. Cut the meat into small pieces and have it minced.

2. 2

   Chop the gherkins

   Finely chop the gherkins and capers.

3. 3

   Dice the onion

   Peel the onion or shallots and cut them into fine dice.

4. 4

   Chop the parsley

   Wash the parsley and chop it finely.

5. 5

   Gather the ingredients

   Set out the minced beef, prepared gherkins and capers, diced onion, mustard, tomato purée and egg yolks ready to combine.

6. 6

   Season and chop

   Season the minced beef with salt and pepper, then chop it through with a chef’s knife. Add Worcestershire sauce and cognac to taste, and adjust the seasoning.

7. 7

   Prepare the dressing

   Have the dressing ready for serving. A simple salad dressing can be made with white wine vinegar, sugar, salt, pepper and olive oil.

8. 8

   Prepare the leaves

   Wash the salad leaves and dry them thoroughly so they are ready to serve.

9. 9

   Prepare the garnish

   Prepare diced tomato, or cut peppers into strips. If using spring onions, slice them finely on the diagonal.

10. 10

    Plate and serve

    Shape the prepared beef tartare using a ring. Arrange the dressed salad leaves alongside, then garnish with onion slices and, if desired, pepper or diced tomato. Serve.

What is beef tartare?

Beef tartare is a dish of raw, finely chopped or minced beef served with seasonings and accompaniments. It is associated with classic European restaurant cooking, where the quality of the meat and the balance of its sharp, savoury additions matter most.

This version pairs beef with gherkins, capers, mustard, tomato purée, egg yolk, Worcestershire sauce and cognac. A fresh salad alongside gives the rich, seasoned meat a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 30g protein, 8g carbs, 20g fat.

The beef and egg yolks provide most of the protein and fat, while the tomato purée and salad garnish contribute some of the carbohydrates. Serve the tartare with plenty of dressed salad leaves to make the plate feel more balanced and fresh.

Choose and handle the beef carefully

The recipe allows beef fillet or topside. Ask the butcher to trim away sinew and membranes and mince the meat for you, as the method specifies.

Raw beef needs especially careful handling. Keep it chilled until preparation, use clean equipment and serve it promptly; choose meat from a trusted source intended for raw preparation.

Build the seasoning in stages

Gherkins and capers: Chop both finely so their sharp, briny flavour is distributed through the beef rather than landing in large bites.

Mustard and tomato: Dijon mustard adds a savoury tang, while tomato purée gives the mixture a rounded, concentrated flavour.

Worcestershire and cognac: Add these to taste, as directed, then check the overall seasoning before serving.

Keep the texture fine

Knife chopping: After seasoning, work the minced beef through with a chef’s knife as the method describes. Aim for an even, finely chopped texture without turning the mixture into a paste.

Fine additions: Cut the onion and parsley finely, too. Consistent pieces help the beef hold together when shaped and make each mouthful balanced.

Prepare the salad well

Dry leaves: Wash the mixed leaves and dry them thoroughly before dressing. Excess water can dilute the dressing and leave the salad limp.

Simple dressing: The suggested dressing uses white wine vinegar, sugar, salt, pepper and olive oil. Dress the leaves just before serving so they retain their fresh texture.

Shape and garnish just before serving

Use a ring to shape the tartare neatly on each plate, then arrange the dressed leaves alongside. The recipe also suggests onion slices and diced tomato, with sliced peppers as an alternative garnish.

Because the dish is served raw, prepare the components ahead only where practical and keep them chilled. Combine, shape and serve the tartare promptly.

What to serve alongside

The mixed salad is the recipe’s main accompaniment, adding freshness and crunch to the seasoned beef. Choose leaves such as frisée, radicchio or oak leaf for a varied mix of textures and flavours.

Keep the garnish simple: spring onion, tomato or pepper can add colour and a fresh edge without taking attention away from the tartare.

Recipe notes & tips

• Ask the butcher to trim the beef and mince it shortly before you plan to serve.
• Keep the beef cold while preparing the other ingredients.
• Chop the gherkins, capers, onion and parsley finely for an even mixture.
• Add the Worcestershire sauce and cognac gradually, tasting as you go.
• Dry the salad leaves well so the dressing clings to them.
• Shape and garnish the tartare shortly before serving.

Variations

• Use topside: Choose it instead of fillet, as allowed in the ingredient list.
• Add pepper strips: Use sliced peppers in place of the diced tomato garnish.
• Vary the leaves: Mix radicchio, frisée and oak leaf with the other suggested salad leaves.
• Adjust the heat: Add a little more Dijon mustard to taste for a sharper result.
• Change the garnish: Use finely sliced spring onion for a fresh, savoury finish.

Common mistakes to avoid

• Using warm beef: Keep it chilled during preparation and serve it promptly.
• Leaving large pieces: Chop the gherkins, capers and onion finely for a more even bite.
• Overworking the mixture: Chop until evenly combined, stopping before the beef becomes pasty.
• Adding all the spirit at once: Add cognac to taste so it does not overpower the other seasonings.
• Serving wet leaves: Dry them thoroughly before dressing to avoid a watery salad.
• Preparing too far ahead: Shape and serve the raw tartare promptly rather than leaving it out.

How to store

Beef tartare is best served immediately and is not suitable for keeping as leftovers. Do not leave it at room temperature; discard any portion that has been sitting out or handled during the meal.

Frequently asked questions