Introduction Steak tartare is a great classic of French gastronomy. Prepared using finely chopped quality beef and seasoned with precision, it entices with its freshness, balance of flavors, and apparent simplicity. Served with crispy fries, a green salad, and a fresh egg yolk, steak tartare is one of the essential dishes of French brasseries. 👨🍳 CuisinerTelUnChef Pro Tip The secret to a successful tartare: always chop the meat by hand with a perfectly sharpened kitchen knife. A mechanical grinder crushes the fibers and alters the texture. Hand-chopping preserves all the tenderness and flavor of the beef. Key Information Item Value Preparation 20 min Cooking None Total time 20 min Difficulty Easy Servings 4 people Ingredients For the tartare 600 g of very fresh beef fillet or rump steak 4 very fresh egg yolks 2 shallots 2 tablespoons of capers 6 cornichons (pickles) 2 tablespoons of flat-leaf parsley 2 teaspoons of Dijon mustard 2 tablespoons of Worcestershire sauce A few drops of Tabasco (optional) Salt, freshly ground black pepper Recommended Equipment a perfectly sharpened kitchen knife — essential for chopping the meat a cutting board reserved for meat a large mixing bowl a plating ring (optional) Preparation Step 1 – Prepare the ingredients Finely mince the shallots, capers, cornichons, and parsley on your cutting board. Set aside. Step 2 – Prepare the meat Using a well-sharpened knife, remove any gristle. Cut the meat into thin strips, then chop it finely by hand. Avoid using a grinder to preserve the full texture. 👨🍳 CuisinerTelUnChef Pro Tip Remove the meat from the refrigerator 10 minutes before preparation. Serve on well-chilled plates to maintain the freshness of the tartare. Step 3 – Season In a mixing bowl, combine the meat, shallots, capers, cornichons, parsley, mustard, and Worcestershire sauce. Add a few drops of Tabasco to your taste. Season generously with salt and pepper. Step 4 – Plating Using a ring mold, place the tartare in the center of the plate. Create a slight indentation on top. Add an egg yolk. Serve immediately. Secrets to a perfect steak tartare Impeccable meat Choose very fresh meat from a trusted butcher, suitable for raw consumption. Chop by hand This method preserves the texture of the meat and provides a superior result compared to mechanical grinding. Season at the last moment This prevents the meat from releasing too much juice. Serve very fresh The tartare must be prepared just before eating. Variations Italian tartare Add freshly grated Parmesan, sun-dried tomatoes, and basil. Gourmet knife-chopped tartare A gourmet version with a coarser cut for more texture. Asian tartare Add soy sauce, sesame oil, fresh ginger, and green onions. Salmon tartare Replace the beef with ultra-fresh salmon. Accompaniments homemade fries a green salad roasted baby potatoes toasted bread a few extra cornichons Recipes to discover 🇫🇷 French Cuisine Dossier 🐟 Baked Salmon 🍛 Creamy Chicken Curry 🥘 Traditional Paella Valenciana Chef's tips Remove the meat from the refrigerator 10 minutes before preparation. Use a perfectly sharpened knife. Prepare the seasoning just before serving. Serve on well-chilled plates. Storage Steak tartare must be consumed immediately after preparation. It is not recommended to store or freeze it. Nutritional values (approximate) Per 1 serving Quantity Calories 480 kcal Protein 42 g Fat 30 g Carbohydrates 4 g Fiber 1 g FAQ What meat should I use? Fillet, rump steak, or top round are the most suitable cuts. Can I prepare the tartare in advance? No. It is best to prepare it right before serving. Can it be made without egg yolk? Yes. Egg yolk is traditional, but it can be omitted. Why chop the meat with a knife? This allows you to maintain a more pleasant texture and avoid crushing the fibers. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with your steak tartare, equip yourself with the right utensils: Our kitchen knives — to chop the meat with precision Our cutting boards — to handle the meat under the best conditions