The Best fresh steak tartare recipe

steak tartare recipe

 🍴  Servings: 4

🥣 Category: Appetizer

💪 Difficulty Level: 3/5 

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Beef steak tartare is a truly unique dish that can be the highlight of a festive table or a friends meeting dinner. To make it, thoroughly combine the measured and prepared ingredients with a fork and a spoon. It’s served with toast, sliced vegetables, and butter. The steak tartare recipe below was one of the best I’ve ever had. That’s why I decided to share it with you!

Variations of steak tartare recipe

Steak tartare come in many different varieties, are seasoned and flavored in various ways, and even have extreme variations, but remember: the essence is still the taste of the meat, which is best enhanced with seasonings but should not be suppressed in any way! The classic tartare is made with beef tenderloin, Dijon mustard, egg yolk, chopped onions, and capers for flavoring, while others add Brandy, Worcestershire sauce, pickles or olives, garlic, a few drops of lemon juice, and Tabasco sauce. Some people also add ketchup, which we would advise against because it masks the flavor of the meat and butter has no place in a good steak tartare recipe.

Tips for the preparation of steak tartare

Two tips for the perfect steak tartare recipe:

– Use fresh meat, preferably high-quality, bright-colored sirloin from the butcher, whole rather than minced. This is the only way to ensure that we are dealing with flawless quality
– It is a common misconception that you must grind the meat several times for the tartare; however, the professionals finely chop the noble meat with a sharp knife. Because grinding changes the structure and texture of the meat, we get meat pulp rather than tartare. If you prefer it creamier, grind it only once, so as not to lose the tenderloin’s characteristic texture

Aged tartare or fresh meat?

Many people prepare the tartare steaks ahead of time and store them in the fridge, but this is not a good idea because salt, mustard, and onions all destroy the structure of the meat, resulting in a spicy meat paste dominated by the onion flavor. It is no coincidence that it is also served in elegant restaurants in such a way that everyone can mix it on their plate themselves. We prefer the fresh version in our steak tartare recipe.

The history of tartare

French uses the word tartare to refer to the Central Asian Tatar people, who were thought to be the source of exotic foods. One such food was the gherkin, which the renowned French chef Georges-Auguste Escoffier incorporated into a sauce made of mayonnaise and strong mustard. Tartar sauce, which is served to fish that has typically been breaded and fried, carries the name and basic recipe forward.

Polish, French or American? Sauce or meat?

Joseph Favre, a Swiss-born French chef and encyclopaedist, wrote about the sauce in 1894 and claimed that it originated in Poland. He referred to it as being “in the Polish style,” or à la polonaise, but the term tartare was already well-known by that point. Later, the phrase was used to describe the outcome of chopping raw meat or raw fish into finely rather than the sauce. Because it was once believed that Americans ate their meat raw, beef prepared in this manner was originally referred to as being “à l’Américaine,” or “in the American style,” at least in some restaurants. In a few French restaurants, steak tartare had started to appear on menus in the late 19th century, but it wasn’t until the 1950s that it really took off.

Ingredients of steak tartare recipe:

  • 300 g beef tenderloin
  • a medium onion
  • 1 small pickled cucumber
  • 8-10 capers
  • 1 tsp of Worcestershire sauce
  • 1/2 bunch of parsley
  • 1 tsp of salt 
  • 1/2 tsp of ground black pepper
  • 1 tsp of Dijon mustard
  • 1 tsp of paprika
  • 30 ml Brandy
  • an egg yolk


  1. Tenderloin should be cut very finely.
  2. Blend the chopped onion, pickled cucumber, capers, Worcestershire sauce, mustard, parsley, Brandy, and all of the seasonings until finely chopped.
  3. Combine the cut meat, the blended mixture, and an egg yolk in a mixing bowl. Refrigerate for at least 15-20 minutes.
  4. Serve with toast, melted butter, and vegetables (such as sliced red onion, tomato, and so on).

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