Classic Steak Tartare Recipe: How to Make Steak Tartare
Written by MasterClass
Last updated: Nov 10, 2024 • 2 min read
Learn how to make steak tartare as good as any bistro in France.
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What Is Steak Tartare?
Steak tartare is a French dish made from minced raw beef, alliums, capers and Worcestershire sauce or crushed anchovies. It is often served with cornichon pickles, a raw egg yolk on top, and baguette or rye bread for spreading. Steak tartare is often an appetizer, but can be a filling entree with a side of French fries.
Origins of Steak Tartare
Raw beef dishes, such as Italian beef carpaccio, are popular worldwide. In the late 1800s, Hamburg steak, a ground beef steak patty typically served raw with onions and breadcrumbs, became popular in New York because it was affordable and easy to prepare. Around this time in Paris, steak tartare began being served in bistros with the name steak à l’Americaine. A popular variation of this dish was served with tartar sauce on the side, lending to the contemporary dish name.
How to Mince Steak Tartare
Steak tartare is traditionally cut by hand, but you can mince the ingredients using a food processor. Alternatively, you can grind it fresh in a clean meat grinder. Resist the temptation to skip this step by purchasing ground beef—it isn’t safe to eat raw ground beef due to the larger surface area exposed to oxygen and bacteria.
Is Steak Tartare Safe to Eat?
If prepared properly, steak tartare is generally safe to eat. There is always a risk when eating raw meat and eggs, but you can reduce the risk by following these tips:
- Wear gloves. Wear gloves when handling the raw beef.
- Use high-quality, fresh beef. Ask the butcher which available steak would be best raw.
- Keep the beef cold. Make sure to keep the meat chilled at all times.
- Eat the steak tartare immediately. Ideally, you should eat steak tartare immediately or no more than two hours after assembly. There is no way to safely store leftover steak tartare, so only make what you can eat.
Simple Steak Tartare Recipe
makes
prep time
40 mintotal time
50 mincook time
10 minIngredients
- 1
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third.
- 2
On a cutting board, freeze the beef until it is firm on the outside but still easily pierced with a knife, about 40 minutes.
- 3
Spread baguette slices in a single layer on a rimmed baking sheet.
- 4
Drizzle the slices with olive oil or butter and sprinkle with salt and pepper.
- 5
Bake on the upper third oven rack until crispy and golden brown, 10–15 minutes (watch closely, as ovens vary).
- 6
In a medium mixing bowl, whisk together the capers, cornichons, parsley, shallot, ½ teaspoon salt, ¼ teaspoon pepper, Worcestershire sauce, mustard, lemon juice, and 1 egg yolk.
- 7
Using a sharp knife, thinly slice the steak against the grain, then cut slices into thin strips (¼-inch or thinner), then cut strips into a fine dice.
- 8
Transfer the diced beef to the bowl with sauce and mix in to evenly coat. Season with salt and pepper to taste.
- 9
On a serving plate, pat half of the beef into a round cookie cutter or ramekin. Repeat on a second plate with the remaining half of the beef tartare.
- 10
Using the back of a spoon, create a shallow well in the center of each steak tartare.
- 11
Place a raw egg yolk in the well of each steak tartare.
- 12
Serve immediately with toasted bread, and garnish with extra chopped parsley.
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