🥩 Steak tartare
Steak tartare is finely chopped raw beef seasoned with capers, onion, mustard and Worcestershire sauce, then crowned with a raw egg yolk. The yolk is stirred in at the table, binding the meat into a soft, rich and tangy mixture. It must be made from very fresh, high-quality beef and is eaten immediately.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g very fresh beef fillet or topside
- 2 egg yolks
- 1 tbsp capers, chopped
- 1 small shallot or onion, finely chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp chopped parsley
- Salt and black pepper
Method
- Chill the beef well, then chop it finely with a sharp knife.
- Mix the beef with capers, onion, mustard, Worcestershire sauce, parsley, salt and pepper.
- Shape into two mounds on cold plates and make a hollow in each.
- Place an egg yolk in each hollow and serve at once.
How to make it lighter
- Serve with a salad instead of fries to keep the plate light.
- Use a lean cut such as fillet or topside.
- Keep the portion to about 150 g of meat per person.
History
Raw chopped beef dishes appeared on French menus in the early 20th century, and the name is usually linked to the Tatars of popular legend, though that story is not documented. Today it is a brasserie staple in France and Belgium.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →