Classic Steak Tartare

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

1. 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

2. 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

3. 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

4. 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

5. 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

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

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