Before you cook
Background Recipe story & origin
Steak tartare's origins are murky, often falsely attributed to Mongol horsemen who supposedly tenderized meat under their saddles. The modern dish emerged in early 20th-century French restaurants, possibly influenced by German 'Hackepeter' (raw seasoned beef). Classic preparation involves hand-chopped raw beef tenderloin or sirloin mixed with capers, cornichons, shallots, mustard, Worcestershire sauce, topped with raw egg yolk. Quality matters enormously—the beef must be impeccably fresh and kept cold. The dish is traditionally prepared tableside. Similar raw beef dishes exist worldwide: Ethiopian kitfo, Korean yukhoe, Lebanese kibbeh nayeh.
Ingredients
Instructions
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Prep the beef
Start with very fresh, high-quality beef tenderloin or eye of round. Trim any fat or sinew. Place in freezer for 20 minutes to firm up (makes chopping easier). Using a sharp knife, cut into small cubes, then chop until you have a coarse mince. Never use a food processor - it turns the meat to mush.
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Prep the seasonings
Finely mince 2 tablespoons capers, 2 tablespoons cornichons, and 1 small shallot. Chop 2 tablespoons fresh parsley.
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Mix the tartare
In a chilled bowl, combine the chopped beef with capers, cornichons, shallot, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, few dashes Tabasco, parsley, and 1 tablespoon olive oil. Mix gently with a fork. Season generously with salt and black pepper. Taste and adjust.
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Plate and serve
Use a ring mold to shape tartare into a neat round on each chilled plate. Make a small well in the center and place a raw egg yolk in it. Serve immediately with toasted bread or fries. Diners mix the yolk into the tartare at the table.