By Becky Hardin
Published Feb 14, 2025
Steak tartare (also known as beef tartare) is a classic French dish consisting of minced raw beef—yes, I said raw—mixed with an array of salty, sweet, and briny flavors to create a rich, flavorful, and silky-textured delicacy. Never tried raw beef before? There’s no time like the present to expand your culinary horizons! Shallots, pickles, capers, anchovies, mustard, ketchup, Worcestershire sauce, and spices create a symphony of flavors.
The thought of handling raw beef sounds so intimidating, but I promise it’s not so bad. Steak tartare is eaten and enjoyed all around the world, and with proper food handling techniques, you, too, can make it at home! This simple and delicious dish is simple to make in just 30 minutes. It tastes just like the one from my favorite French restaurant and I love making it to impress dinner party guests!
Ingredients1x2x3x
- ▢ 1 pound raw steak
- ▢ 1 shallot
- ▢ 1-2 pickles
- ▢ 1 tablespoon capers
- ▢ 2 anchovies
- ▢ 2 large egg yolks
- ▢ 1 teaspoon Dijon mustard
- ▢ 2 tablespoons ketchup
- ▢ 2 tablespoons Worcestershire sauce
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ ¼ teaspoon ground paprika plus more, for serving
- ▢ ⅛ teaspoon ground cayenne pepper
For Serving
- ▢ 4 large egg yolks
- ▢ Chopped fresh parsley optional
- ▢ Olive oil optional, for drizzling
Instructions
- Wash your hands, work surface, and utensils well before beginning (see note).
- Trim away any visible fat or connective tissue from the steaks. 1 pound raw steak
- Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
- Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat. 1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
- In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base. 1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
- There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
- If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare. 4 large egg yolks
- Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Chopped fresh parsley, Olive oil
- Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.
Becky’s Tips
- Note: Steak tartare is a raw dish, so it’s crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. Make sure to use gloves and properly wash your hands.
- This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
- Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
- Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination. As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
- A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
- Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
- Keep the meat refrigerated at all times.
- To make the steak easier to cut, place it in the freezer for about 20 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Steak Tartare Step by Step
Trim the Steak: Wash your hands, work surface, and utensils well before beginning. Trim away any visible fat or connective tissue from 1 pound of raw steak.
Chop the Steak: Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
Mince the Veg: Finely mince 1 shallot, 1-2 pickles, 1 tablespoon of capers, and 2 anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
Mix the Tartare: In a mixing bowl, combine the finely chopped beef with 2 large egg yolks, 1 teaspoon of Dijon mustard, 2 tablespoons of ketchup, 2 tablespoons of Worcestershire sauce, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, ¼ teaspoon of ground paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
Shape the Tartare: There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
Make a Well: If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare.
Serve the Tartare: Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.
Serving Suggestions
Steak tartare is typically served with toasted bread , crostini , or crackers . It can also be accompanied by a side salad (we love this spinach berry salad ), fresh greens, or pickles for added texture and flavor contrast.
More Fancy Recipes To Try
French Onion Soup
Herbs de Provence Recipe
New York Strip Steak with Red Wine Balsamic Reduction
Peppercorn Steak with Brandy Cream Sauce
Steak Tartare Recipe
Ingredients
- 1 pound raw steak
- 1 shallot
- 1-2 pickles
- 1 tablespoon capers
- 2 anchovies
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika plus more, for serving
- ⅛ teaspoon ground cayenne pepper
For Serving
- 4 large egg yolks
- Chopped fresh parsley optional
- Olive oil optional, for drizzling
Instructions
- Wash your hands, work surface, and utensils well before beginning (see note).
- Trim away any visible fat or connective tissue from the steaks. 1 pound raw steak
- Cut the fillet into thin slices, followed by thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
- Finely mince the shallots, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat. 1 shallot, 1-2 pickles, 1 tablespoon capers, 2 anchovies
- In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper. Then fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base. 1 teaspoon Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground paprika, ⅛ teaspoon ground cayenne pepper, 2 large egg yolks
- There are several ways to present steak tartare. You can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
- If desired, make a small well in the center of each portion of tartare. This is where you’ll place the egg yolk. Place one yolk in the well you created on each portion of tartare. 4 large egg yolks
- Sprinkle a pinch of paprika or garnish with additional capers, chopped parsley, or a drizzle of olive oil. Chopped fresh parsley, Olive oil
- Serve the steak tartare immediately with toasted bread, crostini, or crackers. It’s best enjoyed fresh and is perfect as an appetizer or a light main course.
Notes
- Note: Steak tartare is a raw dish, so it’s crucial to use fresh, high-quality ingredients and practice good food safety by handling the meat properly. Make sure to use gloves and properly wash your hands.
- This dish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
- Inform your butcher that the steak will be consumed raw so that they can give you the freshest beef possible.
- Never use pre-ground meat for steak tartare. There is a high risk for bacterial contamination. As tempting as it may be, do not use a food processor to chop the meat. It is too easy to overprocess it, leading to an unpleasant tough texture.
- A tender and lean cut like beef fillet tenderloin or sirloin is typically preferred. These cuts are known for their tenderness and mild flavor, making them ideal for this dish.
- Leftover steak tartare is not recommended for storage due to the risk of bacterial growth and a change in texture. It’s best to prepare and consume only the amount you plan to enjoy in one sitting.
- Keep the meat refrigerated at all times.
- To make the steak easier to cut, place it in the freezer for about 20 minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
