Classic Steak Tartare
Back
Classic Steak Tartare
Open in full-screen mode

Classic Steak Tartare

Preparation
20 MIN
Servings
4

Ingredients

Dressing

Beef

Preparation

  1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
  2. With a knife or crank grinder with a medium-sized grinding plate, grind the beef.
  3. In a bowl, combine the dressing, ground beef, shallots, egg yolk and parsley. Adjust the seasoning.
  4. Serve cold with the Endive and Celery Salad and toasted bread. For a beautiful presentation, use a cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.

Note

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...

Comments

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

  2. 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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum