Although today it is seen as a classic French appetizer, beef tartare originally appeared in the early 20th century as "beef à l'américaine" in New York, where chopped steak with onions and a raw egg was popular. French chefs later adopted the dish, swapping the pickles and capers for those used in tartar sauce, giving it the name we know today.

In classic French bistros the tartare is often made with raw filet mignon, mixed with cornichons, capers, shallots, Dijon mustard and a raw egg yolk. Some regions add a splash of Cognac or fine brandy, while others serve it with a small side of pommes frites or a light salad of arugula.

It is typically presented as a small mound on a chilled plate, often using a ring mold, with a raw egg yolk placed in a well on top. It is accompanied by thin, crisp toast points or a slice of baguette, and sometimes garnished with fresh chives or micro‑herbs.

Beef tartare is a popular starter for formal dinner parties, holiday meals, and wine‑pairing events in France. Its elegant presentation and rich flavor make it a favorite for celebratory gatherings and upscale brunches.

The core ingredients are high‑quality beef (traditionally filet mignon), cornichons, capers, shallot, fresh parsley, chives, Dijon mustard, olive oil, and a raw egg yolk. Substitutes can include tender skirt steak (as used in this recipe), dill pickles for cornichons, green olives for capers, and Worcestershire sauce in place of Bulldog sauce.

Seared beef tartare pairs beautifully with a crisp Chablis or Sauvignon Blanc, a classic French onion soup, or a simple mixed green salad dressed with vinaigrette. For a heartier meal, serve it alongside a beurre blanc‑dressed fish or a light mushroom terrine.

Common errors include over‑mixing the meat, which makes it mushy; adding acidic ingredients too early, causing the meat to turn gray; using overly fatty or tough cuts that become greasy; and under‑seasoning the cold dish. Follow the timing and gentle folding steps to avoid these pitfalls.

Hand‑chopping preserves a varied texture that a grinder can’t achieve; the small cubes give a pleasant bite while still blending with the aromatics. Kenji prefers this method for its mouthfeel and because it allows better control over the size of each piece.

Yes, you can prep the aromatics and dressing up to a day ahead and keep them refrigerated. Assemble the tartare no more than 30 minutes before serving and keep it covered in the fridge; add the egg yolk only at plating to maintain color and texture.

The beef should be a uniform collection of small, glossy cubes with a slight sheen from the olive oil. The mixture should look cohesive but still show tiny flecks of cornichon, caper, and herb. The egg yolk should sit in a shallow well, bright yellow, and the toast points should be golden‑brown and crisp.

The YouTube channel J. Kenji López-Alt focuses on science‑based cooking, detailed technique breakdowns, and practical home‑cooking recipes that often explore classic dishes with modern twists and thorough explanations.

Kenji blends rigorous food‑science insight with a relaxed, approachable style, often testing multiple variations and explaining the why behind each step. Unlike many traditional French channels that emphasize strict technique, Kenji emphasizes practicality, ingredient flexibility, and clear, reproducible methods for home cooks.