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Restaurant-quality Steak Tartare in less than 20 minutes. This easy steak tartare recipe is an amazing French appetizer to make at home, and it feels like pure luxury the moment you serve it. You only need a few fresh ingredients and a quick mustard emulsion to pull it off.
It is a simple steak tartare to take to your family and friends’ reunions, created to impress absolutely everyone at the table.
What Is Steak Tartare?
Steak tartare is a classic French dish prepared with raw beef and a homemade emulsion made from a mix of raw egg yolks and mustard. It was created in the late 19th century and inspired by the romanticized legend of the nomadic Central Asian Tatars. Rumor has it that they used to tenderize raw meat beneath their saddles as they rode!
When people see it for the first time, they always ask me: what does steak tartare taste like?
I know, this is the scary part. But the truth is that it DOES NOT TASTE LIKE RAW MEAT at all. The chopped mix has a strong participation in the taste, making it feel just like a rich, creamy dip. The fresh lemon and Dijon mustard create a bright citrus flavor, and the soft texture honestly kinda reminds me of eating a really good tuna sushi.
Why This Recipe Works
On my recent trip to Colombia, I explored so many beautiful places, not just to discover myself, but to discover new food. I visited several restaurants, and while I ate a lot of incredible local dishes, it was actually at an international steakhouse called FACTORY Steak & Lobster that this specific dish got my attention immediately. Imagine my surprise when I asked about it, and they offered to prepare it right in front of me at the table. Crazy, right?
Of course, I filmed everything and posted the whole experience in a quick video! You can watch the full table-side preparation in my YouTube Short to see exactly how it was.
As the server mentioned, this dish is very fast and easy to make. People usually think that preparing a raw beef appetizer is too complicated to try at home, but it really is not. Plus, buying the meat to make it yourself is way less expensive than ordering it out!
This simplified version has the whole essence of the original recipe without the complicated steps that usually make it difficult to cook at home. What really makes this recipe stand out is the Dijon emulsion. Whisking egg yolk with mustard and slowly drizzling in olive oil creates a creamy base that coats every single piece of beef.
Ingredients
- Beef Tenderloin: Also known as eye fillet or lomo fino. I do not recommend substituting this at all; stick to very fresh, high-quality beef tenderloin from a butcher you trust.
- Dijon Mustard: This is essential for building the emulsion. It acts as a binder to bring the raw egg yolk and oils together into a thick, creamy sauce that coats the beef perfectly. Do not substitute this if you want that authentic French flavor.
- Fermented Lemon: Also known as preserved lemon, this ingredient adds a beautiful, complex tang and a slight savory note that cuts right through the richness of the beef. I tried this recipe without it, but the tartare was missing a certain brightness. If you cannot find it at your local store, you can easily substitute it by mixing a little fresh lemon zest with a few drops of fresh lemon juice.
- Grand Marnier: This might sound like a surprising addition, but mixing a splash of this orange liqueur with Tabasco gives the tartare a sophisticated, restaurant-quality kick. If you do not have Grand Marnier, a splash of cognac works beautifully as a substitute.
Note: Please see the recipe card for a full list of ingredients and measurements.
What Steak for Tartare?
This is a very important detail. The absolute best beef for tartare is beef tenderloin, also known as eye fillet. It is the most tender cut on the cow, completely lacking chewy gristle, and it is extremely lean.
I know you must be wondering: is steak tartare safe to eat? The answer is simple. Yes, but the meat you choose makes all the difference.
When we eat meat raw, the fat does not render or melt like it does when I cook a steak in a hot pan. I learned quickly that if you use a cut with too much fat or heavy marbling, the texture becomes unpleasantly waxy and chewy in your mouth. Tenderloin gives you that perfect, smooth texture every single time.
Here are my top rules for buying meat for this recipe:
- Talk to your butcher: I always tell my butcher that I am planning to eat the beef raw. They will make sure to cut the freshest piece they have available.
- Buy a whole piece: Never buy pre-ground beef for tartare. Bacteria generally live on the surface of the meat. When you buy a whole piece of tenderloin and chop it yourself right before serving, you completely control the freshness and hygiene.
- Keep it very cold: I transport the meat straight home to the coldest part of my fridge. Do not let it sit out on the kitchen counter while you prep the rest of your ingredients.
How To Make Steak Tartare
Preparing this dish at home is so much easier than you think. You do not need any cooking skills, just a very sharp knife to prep your ingredients and a whisk to bring the dressing together before mixing everything with the beef.
- The Emulsion: I whisk the egg yolk and Dijon mustard together, then slowly drizzle in the truffle oil until it gets thick. Next, I stir in the lemon juice, salt, pepper, and a quick mix of Grand Marnier and Tabasco to give it a sharp kick.
- The Chopped Mix: I combine the finely chopped pickles, capers, shallots, and fermented lemon. Then, I fold this mixture gently into the emulsion to add the right amount of acidity and crunch.
- The Sour Cream Dressing: I mix the sour cream, a little Dijon mustard, a splash of Grand Marnier, lemon juice, and a pinch of salt until it is completely smooth.
Once the flavor base and the dressing are ready, it is time for the beef. I cut the tenderloin into a very fine brunoise, which just means tiny, uniform cubes. It is highly important to keep the beef cold while preparing everything else.
I add the chilled beef to the emulsion and mix gently until the meat is completely coated. I am always careful not to overmix here so the tartare stays fresh and holds its natural texture.
After a quick taste test to adjust the salt or lemon juice, it is ready to plate! You can spoon it into a small bowl and dot the sour cream dressing on top, or serve it directly on pieces of toasted bread finished with an extra drizzle of truffle oil.
How To Serve It On Toast
When it comes to serving your steak tartare on toasted bread, you do not want to just spread it flat like butter. To get that beautiful, restaurant-quality presentation, you want to form elegant little scoops just like professional chefs do!
To do this, grab two small teaspoons. Scoop up a small amount of the tartare with one spoon. Then, use the back of a spoon to gently press and shape the meat against the other. Pass the mixture back and forth between the two spoons, making slight circular motions to mold it into a neat, perfect little ball. Once it is beautifully shaped, gently place it right on top of your toast. It looks incredibly professional and keeps the texture perfectly light for every bite!
Want a Restaurant Finish? Try Cured Egg Yolks
To make this recipe authentic and give it a restaurant-style finish, I highly recommend adding a shredded firm egg yolk as a topping. You can use a hard-boiled egg yolk, but making a cured egg yolk takes it to a whole new level; that’s the real tip.
Cured yolks are firm egg yolks prepared in a mix of coarse salt and sugar. You simply separate the yolks, bury them in the mixture, cover them, and let them sit in the fridge.
What is actually happening here? I will explain it with science. During this time, a process called osmosis occurs. The salt and sugar extract the water from the yolk, making the taste much deeper and giving it an incredible texture. The salt also coagulates the proteins, making them firmer. The final result depends entirely on the time it cures:
| Time | Texture | Serving |
|---|---|---|
| 24 hours | Creamy and intense flavor. | Ideal for spreading. |
| 48 hours | Less moisture and much firmer | Great for slicing over salads or pasta. |
| After a week | Very firm | Perfect for shredding. |
We are looking for the last result. Shred the firm yolk over the top of your steak tartare for incredible flavor. This step is COMPLETELY OPTIONAL.
Are cured egg yolks safe? Yes! When making anything with raw eggs, food safety is always my top priority, especially when it comes to the risk of Salmonella.
Thanks to the high salt concentration and the cold temperature of the fridge, the growth of microorganisms is inhibited and controlled. Because the yolk loses water during the curing process, there is less space for bacteria to reproduce. Just please remember to always use very fresh, high-quality eggs from a trusted source and handle them with good hygiene in your kitchen.
What To Serve With Steak Tartare
This dish is just the beginning. Here are my favorite ways to serve it:
- Toasted Bread: I always include thin slices of toasted baguette or sturdy crackers. The crunch is absolutely necessary to balance the soft, tender texture of the meat.
- Potatoes or Fries: If you want the authentic French bistro experience at home, hot fries or crispy roasted potatoes are a must. The temperature contrast between hot, garlic roasted potatoes and the cold beef is incredible.
- A Salad: A simple green salad dressed with a sharp vinaigrette cuts right through the heavy egg emulsion and cleanses your palate between bites. On the other hand, you can include a potato salad that never fails!
Because this is so fast to prepare, I often serve it as a starter right before slicing into a juicy pan-seared garlic butter steak or bringing out a beautifully seasoned easy roast chicken when I host dinner parties.
More Party Favorites
If you are planning a menu for a get-together, building a great spread is the best part of hosting. While this steak tartare is an elegant starter for formal dinners, I also have plenty of go-to recipes for casual weekends.
For game days or fun family nights, I always rely on handheld crowd-pleasers. I love setting up a massive appetizer board with bite-sized easy taco cups that disappear in seconds. If the party is a bit more relaxed, serving hearty, very loaded chili dogs for a fun DIY bar, including stuffed baked potatoes for everyone to customize, always guarantees happy guests.
And of course, no dinner party is complete without an amazing dessert. After enjoying a beautiful French appetizer, finishing the night with a smooth, classic cheesecake is the absolute best way to treat your friends.
FAQs
It is completely safe as long as you use fresh, high-quality meat. Because bacteria naturally live on the outside of the meat, buying a whole piece of beef tenderloin from a trusted butcher and chopping it yourself right before serving keeps it perfectly safe. Never use pre-ground beef!
A light-bodied red wine like a Pinot Noir or a Beaujolais is my absolute favorite choice because it balances the rich beef without overpowering it. If you prefer white, a crisp, dry Chablis or Sauvignon Blanc cuts beautifully through the richness of the dish.
It was inspired by an old myth about nomadic Central Asian “Tatars” who supposedly tenderized raw meat under their horse saddles. However, the modern version started in French restaurants in the early 20th century, where it was served with tartar sauce, eventually giving the dish its famous name.
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Steak Tartare Recipe
Ingredients
For the Steak Tartare
- 1 cup beef tenderloin finely diced brunoise cut
- 1 large egg yolk
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp truffle oil
- 1 tsp lemon juice plus more to taste
- ¼ tsp salt plus more to taste
- Freshly ground black pepper to taste
Finely Chopped Add-Ins
- 1 tbsp pickles finely chopped
- 1 tbsp capers finely chopped
- 1 tbsp shallot finely chopped
- 1 tsp fermented lemon finely chopped. If unavailable, use a little lemon zest and a few drops of lemon juice.
For the Grand Marnier and Tabasco Mixture
- ½ tsp Grand Marnier
- 3 drops Tabasco
For the Sour Cream Dijon Dressing
- 2 tbsp sour cream
- ½ tsp Grand Marnier
- ½ tsp Dijon mustard
- ½ tsp lemon juice
- 1 Pinch salt
For Plating
- 2 slices oasted bread or crispy crackers
- 4 Edible flowers optional
- Extra truffle oil optional
Instructions
- In a medium bowl, whisk together the egg yolk and Dijon mustard. Slowly drizzle in the truffle oil while whisking constantly until the mixture becomes creamy and slightly thick.
- Add the lemon juice little by little to help the emulsion come together. Then add salt, and black pepper.
- In a small bowl, mix the Grand Marnier with the Tabasco. Add this mixture to the emulsion and whisk until fully combined.
- In a separate small bowl, combine the finely chopped pickles, capers, shallot, and fermented lemon.
- Add the chopped mixture to the Dijon emulsion and mix gently.
- Cut the beef tenderloin into a very fine brunoise.
- Add the beef to the emulsion and gently mix until the meat is evenly coated.
Sour Cream Dijon Dressing
- In a small bowl, mix the sour cream, Dijon mustard, Grand Marnier, lemon juice, and salt until smooth and creamy. The dressing should be thick enough to create small dots on top of the tartare.
Plating
- Add small dots of the sour cream dressing around the tartare. And serve with toasted bread on the side or tucked into the bowl. Finish with a tiny drizzle of truffle oil if desired.
Notes
Storage And Make Ahead
Because we are dealing with raw beef and raw eggs, timing and temperature are everything. I highly recommend serving this dish the exact same day you buy the meat and preparing it right before you eat. Make Ahead If you want to save time before your guests arrive, you can absolutely prep the ingredients separately:- Prep the beef: You can chop the meat up to a few hours ahead of time. Make sure to wrap it very tightly in plastic wrap by pressing the wrap directly onto the surface of the meat to prevent air exposure, and keep it in the coldest part of your fridge.
- Prep the chopped add-ins: You can also mix your Dijon, capers, and the rest of the dressing ingredients in a separate bowl and refrigerate them.
- Do not mix: Whatever you do, do not mix the meat and the dressing ahead of time. The acid from the capers, mustard, and pickles will slowly “cook” the raw beef (just like a ceviche), turning your beautiful red meat gray and ruining the texture. Mix everything together only when you are completely ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
