Classic French Steak Tartare

A traditional French steak tartare made with hand-chopped fillet of beef, seasoned with anchovy, capers, gherkins, shallots, Dijon mustard, egg yolk, olive oil, and a touch of Worcestershire sauce. Served as a main course, often accompanied by French fries and salad.

IntermediateFrenchServes 2

Printable version with shopping checklist

Source Video
30m
Prep
0m
Cook
10m
Cleanup
40m
Total

Cost Breakdown

Total cost:$21.70
Per serving:$10.85

Critical Success Points

  • • Trim and Prepare the Beef
  • • Finely Chop the Beef
  • • Add Egg Yolks and Emulsify
  • • Plate and Serve

Safety Warnings

  • • Use only the freshest, highest-quality beef and eggs from a trusted source.
  • • Raw beef and eggs carry a risk of foodborne illness. Not recommended for pregnant women, young children, elderly, or immunocompromised individuals.
  • • Keep all utensils and surfaces scrupulously clean to avoid cross-contamination.
  • • Work quickly and keep ingredients cold at all times.
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