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
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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.
Cocoa & Lavender
April 19, 2025 at 4:05 pmTonight’s restaurant had a carpaccio not a tartare de Buey. It was very good — but I’ll keep my eyes out for it.
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!!
Cocoa & Lavender
April 19, 2025 at 4:06 pmUm, I have eaten one by myself, too. Is the Royal Orleans still there? I’ll Google it and, if so, will add it to our list, Peg!
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!
Cocoa & Lavender
April 19, 2025 at 4:04 pmI had a friend whose mother made it (and he loved it) but I never had the opportunity to try it. Mauve someday! Glad you like the tartare, Marian!
FEL!X
April 19, 2025 at 7:01 pmI always appreciated Beefsteak Tatar or a carpaccio.
Unfortunately here it is a risk to eat raw meat. But your dish brings back nice memories of it.
Cocoa & Lavender
April 20, 2025 at 1:46 amIt must be a challenge for you not having all your favorite foods available, but I’m sure the other parts of living there balanced things out.
angiesrecipes
April 19, 2025 at 8:13 pmMy favorite animal 🙂 Wish I could have that to break my fast!
p.s I still haven’t got this post on my Feedly, probably will happen in 4 days again. Saw your comment on Ben’s dulce de leche oatmeal, so I know you have a new recipe here.
Cocoa & Lavender
April 20, 2025 at 1:45 amIsn’t the internet a crazy place? I have been commenting fine (with my name) until recently and now I am back to “anonymous.” Go figure. Glad you like the recipe, Angie!
sherry
April 20, 2025 at 1:06 amthis looks lovely David. I don’t think i’ve ever eaten steak tartare tho i have nothing against it. I do eat sashimi tho, so the ‘rawness’ doesn’t worry me. Lots of delicious additions like herbs and egg yolk etc to go with …
Happy easter
sherry
Cocoa & Lavender
April 20, 2025 at 1:43 amThanks, Sherry — Happy Easter to you both, too.
Ronit
April 20, 2025 at 7:20 amOne of my favorite dishes, which I sometimes also prepare with bison, or venison. I’ve never added parsley, but like the idea. Will keep it in mind next time! 🙂
Cocoa & Lavender
April 20, 2025 at 11:01 amI really like the freshness that partially gives to steak tartare. I hope you like it when you try it, Ronit.
Marcelle
April 21, 2025 at 7:46 amThis is such a beautiful dish, David. I’m not sure the rawness is for me, but I’m here to learn about these amazing dishes you share. I would have to take at least one bite 💖
Cocoa & Lavender
April 21, 2025 at 11:31 pmJust a bite might convince you, Marcelle — it did me (when I was 7 years old!). My parents gave me some thinking they were safe and I wouldn’t like it. I loved it! I turned out to be a very expensive teen!
Jeff the Chef
April 22, 2025 at 6:26 amThis is fantastic, David! I love tartar. There aren’t any ranchers nearby to me, but there is a fabulous butcher shop that sells prime cuts.
Cocoa & Lavender
April 22, 2025 at 11:53 pmYep, a good butcher can take care of you, Jeff!
Fran @ G'day Soouffle'
April 22, 2025 at 10:16 amI admire other people’s ‘brave’ attitude to enjoying Steak Tartare! We are so conditioned to not eating raw meat I don’t think I could take the plunge (plus a raw egg). But each to his own, I guess! Thanks for posting!
Cocoa & Lavender
April 22, 2025 at 11:53 pmThat’s the truth, Fran! We all have our limits!
Evening With A Sandwich
April 22, 2025 at 6:39 pmDavid, I think I would be willing to try this (maybe, with a couple of glasses of wine already consumed). The Steak Tartare looks amazing, and I am almost there, then the raw egg (laugh). Cheers my friend!
Cocoa & Lavender
April 22, 2025 at 11:52 pmVelva — I fear very little in the food department, but do have a thing or two that makes me think twice. I think that is why many places mix the raw egg in — so it isn’t sitting there staring at you!
Inger
April 24, 2025 at 11:52 amGrowing up, our raw beef was always machine ground in a special trip to the butcher. But I knew yours would be minced. This has been on my list absolutely forever–perhaps this will be the push I needed!
Cocoa & Lavender
April 25, 2025 at 11:51 pmI do hope you give it a try, Inger — it’s really worth chopping the meat by hand for this dish! When I was young, my mother had an old metal meat grinder. I know she got rid of it long before she died, because she was afraid of botulism. I wish I still had it.
Frank |
April 27, 2025 at 7:13 amI love steak tartare. Sadly I don’t know any ranchers…
David Scott Allen
April 27, 2025 at 7:29 amExcellent point, Frank. Maybe just a really trustworthy butcher would work.
Ben | Havocinthekitchen
April 27, 2025 at 1:38 pmI’ve never had a Steak Tartare, and I’m generally cannot call myself a big fan of tartare recipes. But I must admit this looks impeccably fresh and inviting!
Cocoa & Lavender
April 29, 2025 at 7:12 amThanks, Ben — a lot of people don’t like tartares! I love them, though.
Raymund
April 30, 2025 at 6:38 pmSteak tartare for Valentine’s Day? Now that’s romance!
Cocoa & Lavender
May 2, 2025 at 12:30 amIt’s a nice way to celebrate at any time of the year!