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Close Up of Steak tartare serve in a bowl
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Steak Tartare Recipe

Restaurant-quality Steak Tartare made easy at home in just 20 minutes! This classic French appetizer features fresh beef tenderloin mixed with a sharp Dijon mustard and caper emulsion. It is the perfect luxurious starter to impress your family and friends.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: French, Mediterranean, Worldwide
Keyword: beef, elegant, gourmet, raw
Servings: 1 bowl
Author: Karina Carrel

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
US - Metric

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.
    Mixing the first stage of the emulsion. Truffle oil and eggs
  • Add the lemon juice little by little to help the emulsion come together. Then add salt, and black pepper.
    adding lemon to the emulsion
  • In a small bowl, mix the Grand Marnier with the Tabasco. Add this mixture to the emulsion and whisk until fully combined.
    Adding the mix of tabasco and Grand Marnier to the emulsion
  • In a separate small bowl, combine the finely chopped pickles, capers, shallot, and fermented lemon.
    Mixing the 'picados'. pickles, capers, shallots, and fermented lemon
  • Add the chopped mixture to the Dijon emulsion and mix gently.
    Chopped add-ins being mixed in the embulsion
  • Cut the beef tenderloin into a very fine brunoise.
    Raw meat before being mixed
    • Keep the beef cold while preparing the recipe.
  • Add the beef to the emulsion and gently mix until the meat is evenly coated.
    meat included to the emulsion
    • Taste and adjust with more salt, pepper, lemon juice, Tabasco, or truffle oil if needed.

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.
    Making sour cream dressing

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.
    Finished plate of Steak Tartare ready to eat

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.
Storage: Steak tartare does not make for good leftovers. For food safety and to maintain the best flavor and texture, you should not store it in the fridge to eat raw the next day.
However, if you find yourself with a little bit left over that you simply cannot finish, I have a great trick: form the leftover tartare into a small patty and quickly pan-fry it in some butter! Because the beef is already seasoned so perfectly, it makes an absolutely incredible, juicy mini burger.
Happy Cooking!
This recipe is inspired by the menu description: lomo fino, capers, Dijon mustard, truffle oil, pickles, and toasted bread. Use very fresh, high-quality beef from a trusted source since this recipe is served raw. Keep the beef cold at all times and serve the tartare immediately after mixing.

Nutrition

Calories: 452kcal | Carbohydrates: 12g | Protein: 5g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 187mg | Sodium: 1310mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 92mg | Iron: 1mg