Classic Steak Tartare

Ingredients

• 200 g Beef fillet (fresh, very firm (pre‑frozen 15 min to ease cutting))
• 2 Egg yolk (for the sauce, preferably fresh eggs or pasteurized eggs)
• 1 c. à café Dijon mustard (for the sauce)
• 1 c. à café Worcestershire sauce (English sauce) (for the sauce, adds piquancy and umami)
• 2 gouttes Tabasco (to season to taste, very hot)
• to taste Salt (fine salt preferred)
• to taste Black pepper (freshly ground)
• 15 g Pickles (cut into strips, not too thin)
• 15 g Capers (rinsed, drained)
• 15 g Shallot (coarsely minced)
• 5 g Flat‑leaf parsley (coarsely chopped, added at the end)
• 15 ml Olive oil (to bind the sauce, thin drizzle)

Instructions

1. Prepare the meat

   Remove the fillet from the freezer (15 min), slice it into strips about 5 mm thick, cut each strip into rectangular bands and then dice into small cubes.

   Time: PT5M

2. Prepare the garnish

   Cut the pickles into strips, coarsely chop the capers, roughly mince the shallot and separately chop the parsley (the parsley will be added at the end).

   Time: PT5M

3. Prepare the tartare sauce

   In the sauce bowl, whisk the 2 egg yolks with the mustard, Worcestershire sauce, Tabasco, salt, pepper and olive oil until a smooth emulsion forms, similar to mayonnaise.

   Time: PT5M

4. Combine meat, garnish and sauce

   In a large bowl, fold the meat dice with the garnish (pickles, capers, shallot) using a fork. Add the sauce gradually, mixing gently until each piece is lightly coated but still visible.

   Time: PT5M

5. Plating and serving

   Place the tartare in the center of the plate, sprinkle the chopped parsley on top, add a drizzle of olive oil if desired and serve immediately with toasted bread or light fries.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

3 g

Fat

15 g

Fiber

1 g