Beef Tartare

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.


Pickled Asian Pear

  • 1 cup unseasoned rice vinegar
  • 2 tsp. brown mustard seeds
  • 2 tsp. yellow mustard seeds
  • 1 Asian pear, unpeeled, cut into ¼” cubes

Soy Dressing

  • 1 garlic clove, finely grated
  • ⅓ cup reduced-sodium soy sauce
  • 1 tsp. mustard powder, preferably Chinese hot
  • 1 tsp. grated peeled ginger
  • 1 tsp. gochugaru (coarse Korean red pepper powder) or ¼ tsp. crushed red pepper flakes

Spicy Aioli

  • 2 tsp. (or more) unseasoned rice vinegar
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. mustard powder, preferably Chinese hot
  • 2 tsp. mentaiko (marinated cod or pollock roe; optional)

Watercress Salad and Assembly

  • 1 lb. trimmed beef eye round
  • 2 scallions, thinly sliced
  • 1 bunch watercress, tough stems trimmed
  • 2 tsp. Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Recipe Preparation

Ingredient info:

  • Mentaiko can be found at some Asian markets.

Pickled Asian Pear

  • Bring vinegar, sugar, mustard seeds, and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mustard seeds are soft, 25–35 minutes. Let cool.

  • Mix pear into mustard seed mixture. Let sit at least 30 minutes.

  • DO AHEAD: Pear and mustard seeds can be pickled 1 day ahead. Cover and chill.

Soy Dressing

  • Whisk garlic, soy sauce, sugar, mustard powder, ginger, and gochugaru in a large bowl.

  • DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Spicy Aioli

  • Whisk egg yolks, vinegar, gochugaru, mustard powder, and a pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and emulsified. Gently mix in roe, if using; season with salt and more vinegar, if desired.

  • DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.

Watercress Salad and Assembly

  • Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 5–8 minutes. Let cool; set aside.

  • Trim all connective tissue from beef and discard; cut meat into ¼" cubes. Place meat in a medium bowl and press plastic wrap directly onto surface of meat; chill until ready to serve.

  • Just before serving, combine beef, pine nuts, scallions, and soy dressing in another medium bowl. Drain pickled Asian pear and gently mix into tartare. Toss watercress, oil, and vinegar in a medium bowl; season with salt and pepper.

  • Spread spicy aioli on each plate. Top with tartare and watercress salad.

  • DO AHEAD: Beef can be cut 2 hours ahead. Keep chilled.

Recipe by Rachel Yang of Joule in Seattle WA,Photos by We Are The Rhoads

Nutritional Content

Calories (kcal) 390 Fat (g) 27 Saturated Fat (g) 4.5 Cholesterol (mg) 125 Carbohydrates (g) 20 Dietary Fiber (g) 1 Total Sugars (g) 14 Protein (g) 21 Sodium (mg) 520Reviews Section

Tips for Making Restaurant-Quality Beef Tartare at Home

Why overpay for a beef tartare dish at a fancy restaurant when you can make it yourself at home? Beyond saving money, you also have more control over the preparation process than you would at a restaurant. So, if you’ve ever been hesitant to order this dish, try creating it at home! Read on for what to know and all the tips for making restaurant-quality beef tartare at home.

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Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge.

What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut.

Use pasteurized or very fresh eggs from a reputable source.

Game plan: Keep the beef covered and refrigerated until you are ready to use it.

Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.

Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one. Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.


  • 1 beef heart (approximately 4-5 pounds), trimmed of sinew and gristle
  • 2 teaspoons salted capers (preferably small ones), rinsed
  • 2 tablespoons red onion, finely diced
  • 2 Serrano peppers sliced into very thin rings
  • 2 tablespoons pitted San Remo olives
  • 1 teaspoon lemon zest, finely grated
  • 15 ripe cherry tomatoes, quartered
  • Extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 teaspoons fresh basil, julienned
  • 4 teaspoons fresh mint, julienned
  • Maldon sea salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic chips
  • Crostini (thinly-sliced and toasted bread, usually brushed with olive oil)

Kibbeh Nayee - beef fillet tartare

1 Soak the bulgur it for 5 minutes in just enough cold water to cover. This will soften the bulgur, but still leave a little crunch. Drain the bulgur wheat through a sieve and tip into a tea towel, squeeze out as much water as you can. Place into a mixing bowl and set aside

2 Blend the onions, chilli and fresh herbs to a rough smooth paste. Add the paste, along with the salt, pepper and chilli powder, to the bulgur wheat and mix well

3 Add the minced beef and ice cubes to the bulgar wheat mixture. Mix well with your hands - as the ice melts, it will bind everything together into a smooth, sticky paste

4 Finally, divide the meat into 4 even portions and form into round balls. Press gently to flatten slightly into an oval shape before placing the patties onto plates

5 For added decoration, use the back of a soup spoon to make a little indent on the surface of the meat and drizzle with extra virgin olive oil

6 To serve, drizzle with a dash of lemon juice and garnish with mint leaves, salad leaves, pickled green chilies, cucumber slices, a dollop of greek yoghurt and crusty bread

350g lean beef (you can use tenderloin, sirloin or rump)

20ml Worcestershire sauce

30g eschalot, peeled and finely diced

10g flat leaf parsley, finely chopped

30g pickled baby cucumbers or cornichon, finely diced

To make the tartare dressing, in a small mixing bowl combine the olive oil, Worcestershire sauce, mustard and tabasco, mix well until all combined.

Using a sharp knife, trim all fat and sinew from the beef, finely dice the beef (note: always ensure your beef is completely chilled before cutting).

In a medium size mixing bowl, place the diced beef, tartare dressing, chopped capers, eschalot, chopped baby cucumber and parsley and mix well. Season to taste with salt and pepper.

Yes, Steak Tartare Is Safe to Eat

If you're the kind of diner that tends to shy away from restaurants that serve dishes like foie gras and escargot, then you probably have reservations about steak tartare, too.

But don't let the ingredients turn you off. Steak tartare is actually a delightful and surprisingly approachable dish with roots in French, American and even Mongolian cuisines. So, how did a dish requiring such bravery from those who first ate it end up a beacon of fine dining?

What Is Steak Tartare?

First, steak tartare is a combination of raw beef mixed with any variety of accompaniments, but most commonly raw egg yolk, capers, pickles and other seasonings like Worcestershire sauce or Dijon mustard. The meat is cut into small cubes or is finely chopped in a food processor and then the seasonings are added. Steak tartare is usually served with a side of french fries or crostini.

An often-repeated myth is that steak tartare in its simplest form of raw meat can be traced back to 13th-century Mongolia where soldiers under Genghis Khan called Tatars, who were unable to sit down for real meals, consumed raw meat for sustenance.

The 17th-century book "Description d l 'Ukraine," which translates to "A Description of Ukraine," describes how horsemen would "cut the meat with two fingers of thickness" and place it under their saddles to both tenderize and "cleanse the blood of the flesh," thus making it safer to eat.

This myth has been debunked, though. "The Cambridge Medieval History" suggests the Tatars were simply using the raw meat to heal their horses' sores, noting the meat would have been inedible by the end of the day.

Fast forward hundreds of years to 20th-century Paris and the raw chopped beefsteak (called beefsteak a l'americaine) began appearing on menus at grand hotels across the country, cementing it as part of French cuisine — and as a "high class" delicacy to be eaten by the elite.

Only the Best Beef Will Do

"Steak tartare can be made from raw ground (minced) beef or any red meat," says chef Ariane Daguin, CEO of D'Artagnan in Union, New Jersey, and pioneer in the farm-to-table movement. "Bison tartare and venison tartare are very tasty. It is usually served with onions, capers, pepper, Worcestershire sauce and other seasonings — often presented to diners separately — to be added for taste with a raw egg yolk on top of the dish."

Daguin says the type of meat used is typically up to who's making it (tuna tartare is also common), but the best-tasting tartare comes from the tenderloin.

But what about eating raw beef? We all know the risks and how easy it is for bacteria to enter the body, potentially wreaking havoc on the digestive system. So, is eating steak tartare dangerous?

Not necessarily. E. coli is still a very real threat to those who eat raw meat (particularly beef), as the types of harmful bacteria that can cause foodborne illness is killed only when beef is cooked to 160 degrees Fahrenheit (71 degrees Celsius). The USDA warns against eating steak tartare, "cannibal sandwiches" and other uncooked beef due to the risk of foodborne illness.

"The USDA recommends you cook all meat," Daguin says. "However, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low."

McGill University's Office for Science and Society says if you trust the butcher and restaurant to take the meticulous steps ensure the cut of meat used is stored and prepared properly (single prep area just for tartare, special sanitation methods for knives and cutting boards, and serving immediately), eating steak tartare is perfectly OK.

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Want to top your steak tartare off with a nice glass of wine? Ariane Daguin recommends pairing it with a hearty red wine to bring out the flavors of the meat.

This is a really easy and classic Steak Tartare recipe that you can safely make at home if you follow these steps! Stop over-paying for it!

Public service announcement: Steak tartare is delicious.

If you are a carnivore and love good, fresh flavors, this homemade Steak Tartare (or Beef Tartare) is something that is doable at home.

A lot of people I talked to while I was testing this post though were skeptical that it could be safely made at home. This was sort of baffling to me. In other words, many people are perfectly fine with someone they do not know (restaurant line cook) preparing raw meat for them to eat, but shudder at the idea of making it at home… when you can control everything.

But, let’s get this out of the way first and foremost: It can go very wrong. Don’t try this unless you’re willing to do it right. Don’t take shortcuts. As this very disgusting Buzzfeed roundup suggests, steak tartare can go very wrong at home.

But I disagree with that article that it should just be left to the professionals. At the end of the day, it’s humble fare that anyone should be able to make. You don’t even need a pan or a stove, after all!

So, let’s dig in and figure this out so you can have the confidence to make steak tartare at home.

Watch the video: Peugeot - Opskrift - Sirloin Steak Tartar (December 2021).