Steak tartare

Ingredients

• 600 glean beef
• 4very fresh egg yolks
• 40 gfresh spring onion
• 40 gpickled gherkins
• 40 gsalted capers
• 30 gmustard
• 10 gparsley
• 8 filletsanchovies in oil
• 1untreated lemon, juiced
• to tastezest of an untreated lemon
• 30 ml (2 tablespoons)white wine vinegar
• 30 ml (2 tablespoons)extra-virgin olive oil
• 5 ml (1 teaspoon)Worcestershire sauce
• 5 ml (1 teaspoon)green Tabasco
• to tastefine salt
• to tasteblack pepper, freshly ground

Instructions

1. 1

   Chop the beef

   Cut the beef into thin slices, then dice them and finely chop the meat with a knife.

2. 2

   Season the meat

   Put the chopped beef in a bowl, season with salt and pepper, and mix well.

3. 3

   Chill and prepare

   Cover the bowl with cling film and refrigerate while you prepare the remaining ingredients. Clean and finely chop the spring onion, then soak it for 5 minutes in cold water with vinegar and salt.

4. 4

   Mix the dressing

   Put the egg yolks in another bowl and add the mustard, lemon juice and olive oil.

5. 5

   Emulsify and chop

   Beat the yolk mixture with a fork. Finely chop the gherkins, anchovies, desalted capers, parsley and drained, well-dried spring onion until the mixture is fairly creamy.

6. 6

   Combine the mixtures

   Stir the chopped ingredients into the yolk mixture with a fork. Add this dressing to the beef and mix thoroughly so the meat is evenly coated.

7. 7

   Finish the seasoning

   Season with the Worcestershire sauce, green Tabasco and lemon zest.

8. 8

   Shape and serve

   Mix once more, then shape the tartare on a plate using a ring mould. Garnish with fresh vegetables to taste and serve immediately.

What is steak tartare?

Steak tartare is a dish of raw beef that is finely chopped and served with a boldly seasoned dressing. Its roots are often associated with French cuisine, though versions and serving styles vary.

This recipe brings together egg yolks, mustard, lemon, capers and anchovies for richness, acidity and savoury depth. Hand-chopping the beef gives the finished tartare a more distinct texture than mincing it finely.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 32g protein, 3g carbs, 18g fat.

The beef supplies most of the protein, while the egg yolks and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the mustard and chopped vegetables; capers and anchovies also make the dish relatively salty. Balance a portion with fresh vegetables and, if desired, a modest serving of bread or potatoes.

Choose and handle the beef carefully

Beef quality: Use a fresh, lean cut from a trusted butcher and tell them you plan to eat it raw. Keep the meat cold, work with clean hands and utensils, and prepare it shortly before serving.

Knife work: Slice the beef, cut it into small cubes, then chop it finely. A sharp knife helps you cut cleanly without turning the meat into a paste.

Build a balanced dressing

Richness: Egg yolks and olive oil form the base, while mustard helps bring the mixture together. Beat them with a fork until the dressing looks cohesive.

Contrast: Lemon juice and vinegar add acidity; capers, anchovies and gherkins bring salty, tangy notes. Desalt the capers before chopping so their flavour does not overwhelm the beef.

Get the texture right

Chopped additions: Finely chop the gherkins, anchovies, capers, parsley and spring onion so they distribute evenly through the dressing. The mixture should be creamy but still have small pieces for texture.

Final mixing: Coat the beef gently and evenly rather than crushing it. Add the Worcestershire sauce, Tabasco and lemon zest at the end, then taste and adjust the seasoning.

Mind the chilling and timing

While you prepare: Keep the covered beef in the fridge as the other ingredients are chopped. The recipe calls for a 5-minute soak for the spring onion in cold water with vinegar and salt; drain and dry it thoroughly afterwards.

Serve promptly: Shape the tartare just before eating and serve it immediately. Since both the beef and egg yolks are raw, do not leave the finished dish sitting out.

How to serve it

Fresh accompaniments: The recipe suggests fresh vegetables for garnish; crisp leaves or thinly sliced vegetables offer a cool contrast to the seasoned beef. Keep additions light so the tartare remains the focus.

At the table: Serve as soon as it is shaped, with any extra seasoning on the side. Toast or plain crackers can be offered alongside if you want something crisp.

Recipe notes & tips

• Keep the beef chilled until you are ready to chop and mix it.
• Use a very sharp knife to dice the beef cleanly.
• Rinse salted capers well before chopping them.
• Dry the soaked spring onion thoroughly so it does not water down the dressing.
• Taste the dressing before mixing it into the beef, then adjust the acidity and heat.
• Shape the tartare at the last moment and serve it straight away.

Variations

• More heat: Add a little extra green Tabasco to the dressing.
• Herb change: Replace some of the parsley with finely chopped chives.
• Sharper dressing: Add a small splash of lemon juice to taste.
• Extra crunch: Serve with thinly sliced fresh vegetables on the side.
• Richer finish: Drizzle a little extra-virgin olive oil over the tartare just before serving.

Common mistakes to avoid

• Using warm beef: Keep it refrigerated until preparation so it stays cold while you work.
• Over-mincing: Chop with a knife and stop when the beef is fine but still textured.
• Leaving capers too salty: Rinse or soak salted capers before chopping.
• Wet spring onion: Drain and dry it well after its 5-minute soak.
• Overdressing the meat: Mix in the dressing evenly and avoid crushing the chopped beef.
• Preparing it too early: Assemble close to serving time and serve immediately.

How to store

Because this dish contains raw beef and egg yolks, it is best prepared in the amount needed and served immediately. Do not store leftovers at room temperature; discard any tartare that has been left out or whose safe storage is uncertain.

Frequently asked questions