Steak tartare is a sophisticated French appetizer that showcases finely chopped or minced raw beef. To eat steak tartare, use a fork to mix the ingredients together on the plate, then spread the mixture onto small pieces of toasted bread or crackers. The dish is typically served with accompaniments like capers, shallots, and a raw egg yolk, allowing diners to customize their experience.

This elegant dish has a long history in French cuisine, appearing in the renowned Larousse Gastronomique culinary encyclopedia. Its preparation involves carefully selecting high-quality, fresh beef and combining it with flavorful ingredients like Worcestershire sauce, mustard, and herbs. The result is a delicate balance of textures and tastes that exemplify the refinement of French gastronomy.

While some may be hesitant to try raw beef, steak tartare can be safely enjoyed when prepared with proper hygiene and fresh ingredients. Restaurants and home cooks alike take care to use the highest quality meat and follow strict food safety guidelines to ensure a delicious and safe dining experience.

History and Origin

Steak tartare emerged as a beloved French dish, evolving from its raw meat origins to become an international culinary icon. Its development spans centuries, with variations spreading across cultures and cuisines.

Traditional Roots in France

Steak tartare’s French heritage dates back to the early 20th century. The dish gained popularity in Parisian restaurants, where it was originally served with tartar sauce. Chefs like Auguste Escoffier helped popularize the recipe, which featured finely chopped raw beef seasoned with mustard, capers, and onions.

The name “tartare” likely stems from the Tatar people of Central Asia, associated with exotic foods in French culinary imagination. Over time, the dish evolved to include a raw egg yolk, enhancing its rich texture and flavor profile.

International Variations

As steak tartare‘s popularity grew, it inspired numerous international adaptations. Tuna tartare emerged as a seafood alternative, featuring raw tuna dressed similarly to its beef counterpart. Salmon tartare also gained favor, especially in Nordic cuisines.

In Ethiopia, kitfo offers a spiced raw beef dish that shares similarities with steak tartare. These variations showcase the versatility of the raw preparation technique across different culinary traditions.

Modern interpretations continue to push boundaries, with vegetarian options like beet tartare gaining traction in contemporary dining scenes. Despite these innovations, classic steak tartare remains a staple in French bistros and high-end restaurants worldwide.

Selecting Ingredients

Choosing the right ingredients is crucial for creating a delicious and safe steak tartare. High-quality, fresh beef and complementary seasonings are essential components of this classic dish.

Choosing the Right Cut of Beef

Lean cuts of beef are ideal for steak tartare. Beef tenderloin, also known as filet mignon, is the top choice due to its tenderness and mild flavor. Sirloin is another excellent option, offering a good balance of flavor and texture. These cuts have minimal connective tissue, making them easier to chop or grind finely.

When selecting beef, opt for grass-fed or organic varieties when possible. These tend to have better flavor and nutritional profiles. Avoid tougher cuts like chuck or brisket, as they can result in a chewy tartare.

Quality of Fresh Meat

Freshness is paramount when preparing steak tartare. Purchase meat from a reputable butcher or high-end grocery store. The beef should have a bright red color and no unpleasant odors. Ask the butcher to grind the meat fresh if you’re not comfortable doing it yourself.

For optimal safety, use the meat within 24 hours of purchase. Keep it refrigerated until ready to prepare. Some chefs prefer to briefly freeze the meat before chopping to make it easier to handle and maintain a consistent texture.

Herbs and Seasonings

Traditional steak tartare incorporates various herbs and seasonings to enhance the beef’s flavor. Common additions include:

• Finely minced shallots
• Fresh parsley, chopped
• Capers, drained and rinsed
• Dijon mustard
• Salt and freshly ground black pepper

These ingredients add depth and complexity to the dish. Adjust quantities to suit personal taste preferences. Some chefs also include a dash of Worcestershire sauce or a few drops of Tabasco for extra kick.

Additional Ingredients and Variations

While the classic recipe is delicious, many chefs and home cooks enjoy experimenting with additional ingredients. Popular variations include:

• Dill pickles or gherkins, finely chopped
• Anchovies, minced
• Cognac or brandy, a small splash
• Truffle oil or fresh truffles, for a luxurious touch

The raw egg yolk is a traditional component, typically served on top of the tartare. It adds richness and helps bind the ingredients. Use the freshest eggs possible, preferably from a trusted source.

Olive oil can be drizzled over the finished dish to add smoothness and flavor. Some recipes incorporate additional condiments like ketchup or hot sauce, though purists may consider this unconventional.

Preparing Steak Tartare

Steak tartare preparation requires careful attention to hygiene, precise mincing techniques, balanced seasoning, and elegant presentation. These elements combine to create a safe and delicious raw beef dish.

Hygiene and Food Safety

Food safety is paramount when preparing steak tartare. Use only high-quality, fresh beef from a reputable butcher or restaurant supplier. The USDA recommends against consuming raw meat due to the risk of foodborne illness. However, proper handling can minimize bacterial risks.

Keep the meat refrigerated until use. Clean all surfaces, utensils, and hands thoroughly before and after handling raw beef. Use separate cutting boards for meat and other ingredients.

Inform diners that the dish contains raw meat and egg yolk. Some establishments use pasteurized eggs to reduce the risk of salmonella.

Mincing and Mixing Techniques

Start with a high-quality cut of beef, such as tenderloin or sirloin. Chill the meat for about an hour to firm it up, making it easier to slice.

Using a sharp knife, cut the beef into thin slices, then into small cubes. For a finer texture, continue chopping until the meat reaches the desired consistency.

Some chefs prefer hand-chopping to maintain texture, while others use a food processor for a smoother result. Mix the minced beef gently with other ingredients to avoid compressing the meat.

Seasoning and Flavoring

Traditional steak tartare incorporates a blend of seasonings to complement the raw beef. Common ingredients include:

• Dijon mustard
• Worcestershire sauce
• Salt and freshly ground black pepper
• Finely chopped shallots
• Minced capers
• Chopped parsley
• Lemon zest

Some recipes also include raw egg yolk, horseradish, or Tabasco sauce for added flavor and richness. Adjust seasonings to taste, being careful not to overpower the natural flavor of the beef.

Presentation and Garnishing

Steak tartare presentation can range from simple to elaborate. A classic approach is to form the tartare into a round shape using a mold or ramekin.

Garnish options include:

• A raw egg yolk in a depression on top
• Finely chopped herbs sprinkled around the plate
• Toast points or crostini on the side
• Cornichons (small pickled gherkins)
• Capers
• Finely diced red onion

Some chefs prefer to serve the ingredients separately, allowing diners to mix their own tartare to taste. This interactive presentation can be both engaging and visually appealing.

Serving and Enjoyment

Steak tartare is a delicacy best enjoyed with carefully selected accompaniments and wine pairings. Proper serving temperature enhances the flavors and textures of this raw beef dish.

Accompaniments

Baguette slices are a classic accompaniment for steak tartare. They provide a crunchy contrast to the tender meat. Thin, crispy potato chips offer a similar textural complement.

Cornichons, small pickled gherkins, add a tangy bite that cuts through the richness of the beef. Their acidity helps balance the dish.

Some fancy restaurants serve steak tartare with a raw egg yolk on top. This adds richness and can be mixed in tableside for a creamy texture.

A small side salad of fresh greens dressed with a light vinaigrette can provide a refreshing counterpoint to the meaty tartare.

Wine Pairing Suggestions

Light to medium-bodied red wines pair well with steak tartare. A young Pinot Noir or Beaujolais complements the beef without overpowering it.

For white wine enthusiasts, a crisp Chablis or unoaked Chardonnay can be an excellent choice. These wines have enough body to stand up to the meat while offering refreshing acidity.

Champagne or sparkling wine is another sophisticated option. The bubbles and acidity cut through the richness of the tartare.

Avoid heavy, tannic reds as they can overwhelm the delicate flavors of the raw beef.

Serving Temperature

Steak tartare should be served cold but not freezing. Ideal serving temperature is around 40°F (4°C).

Chill the beef and mixing ingredients separately before preparation. This helps maintain food safety and optimal texture.

Serve the tartare immediately after mixing to preserve freshness and prevent bacterial growth.

If following a tartare recipe at home, prepare the dish just before serving. Do not let it sit at room temperature for extended periods.

In restaurants, steak tartare is often mixed tableside, ensuring the dish is at its prime when served to the guest.

Nutritional Profile

Steak tartare offers a rich nutritional profile due to its raw beef composition. This dish provides a high-quality source of protein, essential for muscle growth and repair.

Raw beef contains significant amounts of iron, zinc, and vitamin B12. These nutrients support energy production, immune function, and red blood cell formation.

The protein content in steak tartare typically ranges from 20-25 grams per 100-gram serving. This makes it an excellent choice for those looking to increase their protein intake.

Fat content varies depending on the cut of beef used. Leaner cuts will have lower fat content, while fattier cuts provide more calories and flavor.

Here’s a general nutritional breakdown for a 100-gram serving of steak tartare:

Nutrient	Amount
Calories	200-250
Protein	20-25g
Fat	10-15g
Iron	2-3mg
Zinc	4-5mg

The raw egg yolk often served with steak tartare adds additional nutrients, including vitamins A, D, E, and K.

It’s important to note that consuming raw meat carries potential risks. Always source high-quality, fresh beef from reputable suppliers to minimize these risks.

Making Steak Tartare at Home

Preparing steak tartare at home requires careful attention to detail and high-quality ingredients. The key steps involve selecting the right cut of beef, proper knife skills, and balancing flavors with seasonings and accompaniments.

Step-by-Step Guide

Start by choosing fresh, high-quality beef tenderloin from a trusted source. Trim any visible fat and sinew. Chill the meat in the freezer for 15-20 minutes to firm it up for easier cutting.

Using a sharp chef’s knife, slice the beef into thin strips, then dice into small cubes. Aim for a uniform 1/8-inch dice for the best texture.

In a mixing bowl, combine the diced beef with finely minced shallots, capers, and cornichons. Add Dijon mustard, Worcestershire sauce, and a touch of olive oil.

Season the mixture with salt and freshly ground black pepper to taste. Gently fold the ingredients together, being careful not to overwork the meat.

Chill the tartare mixture until ready to serve. Shape it using a round mold on chilled plates. Create a small well in the center for the egg yolk.

Tips for Success

Use the freshest beef possible, ideally from a butcher you trust. Freeze your knife and cutting board briefly for easier handling of the meat.

Finely mince all ingredients to ensure even distribution of flavors. Taste and adjust seasoning as needed before serving.

Keep all components cold throughout preparation. Serve immediately after plating for the best taste and texture.

Offer toasted bread or crackers on the side. Include traditional accompaniments like finely diced onions and extra capers for guests to customize their tartare.