Classic Steak Tartare
Classic Steak Tartare
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Classic Steak Tartare

20 MIN





  1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
  2. With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.
  3. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.
  4. Serve cold with the endive and celery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.


Personally, I like to use top round to prepare my tartare, not only because it’s cheaper than tenderloin, but also because it is firmer and provides a very appetizing texture. I also like to spice up my tartar with sambal oelek or Tabasco sauce.

Good with...


  1. FYI according to my butcher Top Round is not a cut it's Inside Round.

  2. All the right ingredients in almost the right proportions, but it could use a couple of tweaks: more dijon, more capers, less whole grain. (At least, everyone who ate it last night at my house could agree on that much.)

  3. Ma recette préférée! Excellent, facile et délicieux!

  4. My first time making steak tartare and it was a hit with all of our friends. I was able to make the marinade the night before without the oil, since the steak should not be cut up until 20 mins before serving. I used regular onions since I didn't have shallots so I just used a bit less. Thanks for an amazing and easy recipe.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.