Elevated Snacks · French
Beef Steak Tartare
Beef steak tartare is all about the quality of the raw meat and the balance of the seasoning. When served with a rich egg yolk, it creates a clean, classic starter.
Why This Works
The success of a classic steak tartare relies entirely on the interplay between the clean, iron-rich flavor of premium hand-chopped beef and the sharp, acidic punch of the aromatics. By emulsifying the egg yolk into the mixture during consumption, you coat the palate in a velvety richness that balances the pungency of the mustard and shallots, resulting in a perfectly harmonious mouthfeel.
The Upgrade
Use aged beef
Chef's Secret
Michelin TechniqueUse freshly cracked black pepper right before serving to enhance the dish's vibrant flavor without cooking it away.
Ingredients
Total time including resting: 15 min
Directions
Ensure the beef tenderloin is ice-cold and use a sharp knife to hand-chop the meat into very small, uniform pieces rather than using a grinder to preserve the texture.
5 minIn a chilled mixing bowl, fold together the chopped beef, minced shallot, capers, Dijon mustard, and Worcestershire sauce until evenly incorporated.
2 minSeason the mixture lightly with kosher salt and freshly ground black pepper, tasting carefully to ensure the seasonings do not overpower the natural flavor of the high-quality beef.
1 minDivide the mixture into two portions and press them into neat mounds on chilled serving plates using a ring mold or the back of a spoon.
1 minCreate a small depression in the center of each portion to nestle the egg yolk, garnish with fresh parsley, and serve immediately while the meat remains cool.
1 minWine Pairing
Cru Beaujolais
Red Wine
The BottleMarcel Lapierre Morgon
The vibrant, high-toned acidity of a top-tier Morgon cuts through the rich, silky fat of the raw beef tenderloin, while its subtle earthiness and red-fruit core mirror the savory depth of the Dijon and Worcestershire. Unlike heavier tannic reds that would clash with the dish's delicate texture, this Gamay provides a light, structural elegance that keeps the palate refreshed after every bite.
Nutrition per Serving
360
calories
30g
protein
5g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cornichons and Capers
Serve these briny pickles alongside the tartare to provide a sharp, vinegar-based texture contrast.
Ingredients
Directions
Pat the cornichons and capers completely dry with a clean paper towel to prevent excess moisture from compromising the tartare.
Using a sharp chef's knife, achieve a uniform, fine dice for both the cornichons and capers to ensure a consistent mouthfeel.
In a small mixing bowl, combine the diced cornichons, capers, minced shallot, and chives.
Gently fold in the olive oil to provide a subtle sheen and bind the ingredients.
Season lightly with fleur de sel, keeping in mind the inherent salinity of the pickles.
Present alongside your beef tartare in a small ramekin or arranged as a precise garnish.
Side Dish
Thin Baguette Crisps
Toast thin slices of baguette with olive oil for the essential crunchy vessel for the soft meat.
Ingredients
Directions
Preheat the oven to 375°F.
Slice the baguette into uniform 1/4-inch rounds using a serrated knife.
Arrange the slices in a single layer on a parchment-lined baking sheet.
Lightly brush both sides of each slice with olive oil.
Bake for 8 to 10 minutes until golden brown and crisp.
Season immediately with sea salt and black pepper while warm.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
The timing on the steps was spot on. Came out perfect on the first try.
My new go-to. Even my picky kids cleaned their plates.
Cooked it for guests over the weekend — everyone asked for the recipe.
My new go-to. Even my picky kids cleaned their plates.
Perfect French flavors. Flawless on the first try.
Tastes like something you'd pay 30 dollars for at a restaurant.
Cooked this for a dinner party and got so many compliments. Will definitely make again.
Made this for dinner last night and my whole family asked for seconds. The sauce really made a difference.
Best French dish I've made at home, hands down. The steps were super clear.