Classic Steak Tartare
Classic Steak Tartare is a medium French recipe that serves 2. 250 calories per serving. Recipe by 750g on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $9.64 total, $4.82 per serving
Ingredients
- 200 g Beef fillet (fresh, very firm (pre‑frozen 15 min to ease cutting))
- 2 Egg yolk (for the sauce, preferably fresh eggs or pasteurized eggs)
- 1 c. à café Dijon mustard (for the sauce)
- 1 c. à café Worcestershire sauce (English sauce) (for the sauce, adds piquancy and umami)
- 2 gouttes Tabasco (to season to taste, very hot)
- to taste Salt (fine salt preferred)
- to taste Black pepper (freshly ground)
- 15 g Pickles (cut into strips, not too thin)
- 15 g Capers (rinsed, drained)
- 15 g Shallot (coarsely minced)
- 5 g Flat‑leaf parsley (coarsely chopped, added at the end)
- 15 ml Olive oil (to bind the sauce, thin drizzle)
Instructions
Prepare the meat
Remove the fillet from the freezer (15 min), slice it into strips about 5 mm thick, cut each strip into rectangular bands and then dice into small cubes.
Time: PT5M
Prepare the garnish
Cut the pickles into strips, coarsely chop the capers, roughly mince the shallot and separately chop the parsley (the parsley will be added at the end).
Time: PT5M
Prepare the tartare sauce
In the sauce bowl, whisk the 2 egg yolks with the mustard, Worcestershire sauce, Tabasco, salt, pepper and olive oil until a smooth emulsion forms, similar to mayonnaise.
Time: PT5M
Combine meat, garnish and sauce
In a large bowl, fold the meat dice with the garnish (pickles, capers, shallot) using a fork. Add the sauce gradually, mixing gently until each piece is lightly coated but still visible.
Time: PT5M
Plating and serving
Place the tartare in the center of the plate, sprinkle the chopped parsley on top, add a drizzle of olive oil if desired and serve immediately with toasted bread or light fries.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 3 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Gluten-free, Paleo-friendly (no bread), Contains raw meat, low-carb, low-calorie
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Beef fillet: flank steak, rump steak
- Instead of Egg yolk: ready‑made mayonnaise, pasteurized egg yolk
- Instead of Dijon mustard: old‑style mustard
- Instead of Worcestershire sauce (English sauce): light soy sauce
- Instead of Tabasco: hot sauce
- Instead of Salt: sea salt
- Instead of Black pepper: white pepper
- Instead of Pickles: pickles
- Instead of Capers: chopped green olives
- Instead of Shallot: finely chopped red onion
- Instead of Flat‑leaf parsley: coriander
- Instead of Olive oil: rapeseed oil
Equipment Needed
- Chef's knife
- Cutting board
- Bowl for garnish
- Bowl for sauce
- Whisk or small fork
- Serving fork
- Plating plate
Critical Steps — Do Not Skip
- Prepare the meat in 5 mm slices then dice to ensure a chewy texture
- Properly emulsify the sauce to prevent it from separating
- Incorporate the sauce gradually to avoid making the meat too wet
Chef Tips from the Video
- Use a very sharp stainless‑steel knife for clean cuts
- Briefly dip the knife in cold water between cuts to keep the meat cold
- Taste the sauce before adding Tabasco to control the heat
Troubleshooting
Sauce separates
Resume whisking, add a few drops of cold water or oil very slowly while whisking vigorously.
Tartare is too dry
Add a bit more sauce or a drizzle of olive oil until the desired consistency is reached.
Meat becomes mushy
Do not over‑work the meat with the fork; mix just enough to coat the pieces.
Storage
Refrigerator: Keep refrigerated, covered, for up to 24 h
Freezer: Not recommended (texture deteriorates)
Room temperature: Consume immediately, do not leave at room temperature for more than 2 h
Make-Ahead Tips
- Prepare the garnish (pickles, capers, shallot, parsley) and the sauce the day before and keep them separate in the fridge
- Slice the meat just before serving to prevent it from warming up
Last updated: August 20, 2026
