Can you make tartare with seared steak?
Can you make tartare with seared steak? is a medium French recipe that serves 4. 160 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 27 min | Cook: 5 min | Total: 40 min
Cost: $22.94 total, $5.74 per serving
Ingredients
- 8 oz Skirt Steak (trimmed, chilled, cut into fine cubes)
- 1 piece Baguette (cut into long thin strips for toast points)
- 1 tablespoon Cornichons (finely chopped; French-style tiny pickles)
- 1 tablespoon Capers (drained, patted dry, smashed and chopped)
- 1 tablespoon Shallot (minced very fine)
- 1 tablespoon Fresh Parsley (leaves only, minced fine)
- 1 tablespoon Chives (thinly sliced using horizontal motion)
- 1 teaspoon Dijon Mustard (smooth)
- 2 teaspoons Extra Virgin Olive Oil (high‑quality, for flavor and coating)
- 0.5 teaspoon Bulldog Sauce (Worcestershire‑style sauce)
- to taste Black Pepper (freshly cracked)
- 1/4 teaspoon Salt & MSG Blend (8 parts salt, 1 part MSG; optional MSG)
- 1 Egg (separated, yolk only, added at plating)
Instructions
Toast the Baguette
Preheat the toaster oven to 375°F. Slice the baguette into long, thin strips, drizzle lightly with olive oil, place on a baking sheet and toast until golden and crisp.
Time: PT5M
Temperature: 375°F
Prepare the Steak
Using a very sharp knife, slice the chilled skirt steak lengthwise into thin sheets, then cut into long strips and finally dice into small cubes about ½‑inch.
Time: PT5M
Chop Cornichons
Line the cornichons lengthwise, slice into thin strips, then dice into tiny pieces.
Time: PT2M
Prepare Capers
Drain capers, pat dry with a paper towel, smash them gently, then chop finely.
Time: PT2M
Mince Shallot
Peel and mince the shallot into a tablespoon of very fine pieces.
Time: PT2M
Mince Herbs
Trim parsley leaves, mince them finely; slice chives using a horizontal motion for thin ribbons.
Time: PT2M
Make the Dressing
In a small bowl whisk together Dijon mustard, olive oil, Bulldog sauce, black pepper, and the salt‑MSG blend.
Time: PT2M
Combine All Components
In the mixing bowl add the diced steak, cornichons, capers, shallot, parsley, and chives. Drizzle the dressing over and fold gently until everything is evenly coated.
Time: PT3M
Taste and Adjust
Sample a small bite; add a pinch more salt or pepper if required. Remember cold dishes need a bit more seasoning.
Time: PT1M
Plate and Finish
Place a mound of tartare on a plate (or use a ring mold). Make a small well in the center, drop the egg yolk, drizzle a final touch of olive oil, and scatter a few extra chive ribbons on top. Serve with the toasted baguette points.
Time: PT3M
Nutrition Facts
- Calories
- 160
- Protein
- 12 g
- Carbohydrates
- 4 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Contains meat, Gluten (toast points), Keto‑friendly, Low‑carb
Allergens: Egg, Mustard
Ingredient Substitutions
- Instead of Skirt Steak: Beef Tenderloin, Sirloin
- Instead of Baguette: Italian ciabatta, Sourdough
- Instead of Cornichons: Very tart dill pickles
- Instead of Capers: Green olives
- Instead of Shallot: Red onion (smaller amount)
- Instead of Fresh Parsley: Cilantro
- Instead of Chives: Green onion tops
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Extra Virgin Olive Oil: Grapeseed oil
- Instead of Bulldog Sauce: Worcestershire sauce
- Instead of Salt & MSG Blend: Regular kosher salt
- Instead of Egg: Quail egg yolk
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Toaster Oven
- Baking Sheet
- Paper Towel
- Small Bowl
- Wooden Spoon
- Ring Mold (optional)
- Plate
Critical Steps — Do Not Skip
- Dice the steak into uniform small cubes while the meat is cold.
- Dry and smash capers before chopping to prevent them from rolling away.
- Fold the dressing into the meat gently and avoid over‑mixing.
- Add the egg yolk just before serving to keep the tartare from turning gray.
Chef Tips from the Video
- Use a very sharp knife and keep the meat cold; this makes clean cuts and preserves texture.
- Slice chives with a forward‑push motion to get thin ribbons without bruising the flavor.
- Taste the tartare while it’s still slightly chilled; cold dishes need a bit more seasoning than hot ones.
- If you prefer a smoother texture, run the diced meat through a coarse grinder after hand‑chopping.
Troubleshooting
Tartare turns gray or chalky after mixing.
Mix gently and add the acidic ingredients (mustard, sauce) just before serving; keep the mixture cold and avoid over‑mixing.
The mixture feels too dry.
Drizzle an additional teaspoon of high‑quality olive oil and gently fold.
Flavor is overly sharp or salty.
Add a pinch of sugar or a splash more olive oil to balance acidity, and reduce any extra salt.
Capers are difficult to chop and roll away.
Pat them dry with a paper towel, smash them flat, then chop; the flattened pieces stay in place.
Storage
Refrigerator: Store in an airtight container for up to 24 hours. Keep the egg yolk separate and add just before serving.
Freezer: Not recommended; texture and flavor degrade.
Room temperature: Serve within 30 minutes of plating; do not leave at room temperature longer.
Make-Ahead Tips
- Chop cornichons, capers, shallot, parsley and chives up to a day ahead; store each in a sealed container with a damp paper towel in the fridge.
- Prepare the dressing in advance and refrigerate.
- Combine the meat with the aromatics only right before serving to prevent the acid from denaturing the protein.
Frequently Asked Questions
What is the cultural significance and history of Seared Beef Tartare in French cuisine?
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.
What traditional regional variations of Seared Beef Tartare exist in French cuisine?
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.
How is Seared Beef Tartare traditionally served in France?
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.
What occasions or celebrations is Seared Beef Tartare traditionally associated with in French culture?
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.
What authentic traditional ingredients are essential for Seared Beef Tartare versus acceptable substitutes?
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.
What other French dishes pair well with Seared Beef Tartare?
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.
What are the most common mistakes to avoid when making Seared Beef Tartare?
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.
Why does this Seared Beef Tartare recipe use hand‑chopped steak instead of a grinder?
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.
Can I make Seared Beef Tartare ahead of time and how should I store it?
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.
What texture and appearance should I look for when making Seared Beef Tartare?
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.
What does the YouTube channel J. Kenji López-Alt specialize in?
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.
How does the YouTube channel J. Kenji López-Alt's approach to French cooking differ from other French cooking channels?
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.
Last updated: August 20, 2026
