Get Fresh!
As the title says, get fresh. When making Steak Tartare, buy the freshest, highest quality beef you can — “prime” would be my recommendation, and it would be even better if you can buy it directly from a rancher. The same goes for eggs; buying directly from the chicken owner is my choice, especially in these days of bird/avian flu.
And, of course, the following is not something you would serve to a pregnant woman or to anyone who is immunocompromised. However, if you are healthy and not pregnant, and the ingredients are the freshest, Steak Tartare is one of the best dishes to share with a friend. Mark and I had it for Valentine’s Day with a glass of chilled white wine.
~ David
Steak Tartare
To print this recipe, please click the small printer icon below.
Ingredients
- 6 to 8 ounces boneless sirloin steak
- 1 tablespoon snipped chives, plus extra for serving
- 1 tablespoon capers, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- sea salt
- freshly ground black pepper
- 1 egg yolk
- toasted baguette slices
Instructions
- Place the steak on a plate and freeze for about 30 minutes until firm. Slice the steak as thinly as possible — around 3/16-inch, then cut each slice into 3/16-inch batons.
- Next, using the sharpest chef’s knife you have, finely chop the batons. Gather the coarsely chopped meat and place it back on the plate, cover, refrigerate until ready to serve.
- When you are ready to serve, stir together 1 tablespoon chives, the capers, parsley, Worcestershire sauce, and Dijon mustard in a medium bowl. Add the chopped steak and gently toss until everything is evenly mixed. Season with salt and freshly ground pepper.
- Oil a 4-inch ring mold and transfer the steak mixture to the mold. Gently press it down into an even patty. Before removing the ring mold, press the back of a rounded soup spoon into the middle to make an indentation for the egg yolk.
- Remove the ring mold and carefully place the raw egg yolk in the indentation, sprinkle with chives, and serve immediately with toasted baguette slices on the side, keeping additional salt and pepper at hand.
- Serves 2.
© 2025 Copyright Cocoa & Lavender
Eha Carr
April 19, 2025 at 4:24 amOh, David – this surely is how steak tartare should always look and always be made! I have enjoyed it literally since my childhood – and really love how you have presented it here! Make it very similarly – unfortunately do not have as beautiful a plate to show it off! Yes, best meat one can find . . . Have never worried about the rawness . . . I even eat farm bought pork pink and lamb almost rare! Easter Sunday here in a matter of hours . . . hope all will be well wherever you are . . .
Cocoa & Lavender
April 19, 2025 at 9:33 amHappy Easter, Eha! I’m with you — pork pink and lamb (and venison, elk, etc) on the rare side. I have a friend who only eats meat well done; I serve her only chicken and fish!
Mad Dog
April 19, 2025 at 6:20 amDelicious – I love Steak Tartare!
Cocoa & Lavender
April 19, 2025 at 9:30 amIs there a Spanish version? I’ve never seen it but it wouldn’t surprise me.
Mad Dog
April 19, 2025 at 10:42 amIt’s the same – you might see it called Steak Tartare or Tartar de Buey. I’ve had it a few times on a Menú del Día. I’ve also had Tartar de Buey con Salsa Cipriani using Giuseppe Cipriani’s (of Harry’s Bar) Carpaccio sauce.
Mimi Rippee
April 19, 2025 at 6:49 amOne of my favorite treats! Yours looks perfect. I’ve had it before with too many capers. You have the perfect ratio.
Cocoa & Lavender
April 19, 2025 at 9:30 amI hadn’t thought of it but balance, as you say Mimi, is key for this dish. Just the right amount of everything.
Barb
April 19, 2025 at 7:59 amSpectacular plating!!
Cocoa & Lavender
April 19, 2025 at 9:29 amThanks, Barb!
Peg
April 19, 2025 at 10:31 amThis looks lovely and sounds perfect! One of my favorite food memories is a fabulous steak tartare at the Royal Orleans hotel in the French Quarter. This one I’ll have to eat all myself, but I’m willing!!
Marian Jensen
April 19, 2025 at 11:04 amThat looks luscious. It reminds me so much of Kibbeh Nayeh (various spellings), a dish my family often made. Maybe you’ve had it?
My family would always get the freshest meat (typically beef and occasionally added a little lamb) and grind it themselves. They’d combine it with bulgur and spices, mound and then slightly flatten it, and then score it. It would always be “decorated” with olive oil (okay–occasionally softened butter), onions, and parsley. We’d scoop up with homemade Syrian bread and enjoy with a glass of Arak. Yum!