There’s something about Steak Tartare that makes me feel like I’m sitting in a cozy French bistro, even when I’m just at my own dining table on a Tuesday evening. The first time I ordered it, I was a little nervous—raw beef on a plate felt bold. But the moment I took that first bite with the Dijon, the tangy cornichons, and the richness of the egg yolk, I was hooked for life.
Now I make it at home whenever I want to impress friends or when I just need a little restaurant-style magic without leaving my kitchen. It takes just 20 minutes, and every bite feels luxurious yet unfussy.
Why I Love This Dish
Every time I spot steak tartare on a restaurant menu, I don’t even need to look at the other appetizers—I already know what I’m ordering. My family teases me about it, but I stand by my choice. This dish is elegant, flavorful, and surprisingly simple once you see how it comes together.
The best part is that it doesn’t need any cooking. As long as you’re starting with the freshest beef possible, a few sharp flavors like Dijon mustard, Worcestershire, and cornichons bring the whole dish alive. And of course, stirring in that glossy egg yolk right before serving gives it a silky texture you can’t replicate any other way.
Ingredients You’ll Need
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Steak – I usually go for a NY Strip, trimmed of fat, because it has great flavor and a tender bite. Filet mignon is another excellent option if you prefer a leaner cut.
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Dijon mustard & Worcestershire sauce – The combination adds both tang and umami. If you’re out of Worcestershire, a splash of soy sauce can work.
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Cornichons & capers – They bring brightness and crunch that keep each bite lively.
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White onion & garlic – Sharp and fragrant, they balance the richness of the beef.
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Egg yolk – My favorite part. Stirred in at the table, it binds everything together and makes the tartare luxuriously creamy.
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Butter or olive oil – Just a touch adds smoothness and rounds out the flavors.
Step-By-Step: Making Steak Tartare At Home
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Finely chop the beef – I like to use a very sharp knife so I have control over the texture. For me, hand-cutting gives the best results. A meat grinder works too, but never a food processor—it makes the meat mushy.
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Keep it cold – Chill your steak before chopping, and even put your mixing bowl in the fridge for a bit. This helps with both safety and texture.
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Mix in flavor – Stir in the onion, garlic, Dijon, Worcestershire, capers, and cornichons. Taste as you go so you can adjust seasoning.
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Plate it beautifully – For an elegant touch, press the mixture into a round mold or biscuit cutter over a bed of arugula. Top with that golden egg yolk.
Tips From My Kitchen
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Chill everything: Not just the meat, but your bowl and utensils too. It keeps everything fresh and safe.
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Trim carefully: Excess fat or sinew can make the tartare chewy. A clean cut steak is best.
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Freeze briefly for easier cutting: If the steak feels slippery, pop it in the freezer for 15–20 minutes before chopping.
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Keep it simple: Don’t overload with too many seasonings. The star here is the beef—let it shine.
Serving Ideas
I love to plate my tartare on baby arugula with a drizzle of olive oil, a pinch of chives, and the egg yolk right on top. A side of crostini or grilled bread is classic, but I’ll be honest—sometimes I sneak in a bowl of crispy fries and call it my own private bistro dinner.
It also pairs beautifully with:
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Cornichons and mustard on the side.
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Crackers if you want something lighter than bread.
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A crisp green salad to balance the richness.
Wine Pairings
This dish really comes alive with the right wine. A cold glass of Champagne makes it feel like a celebration, but I’ve also enjoyed it with a young Pinot Noir that had just enough acidity to cut through the richness. If you prefer white, go for something crisp like a Sauvignon Blanc.
Variations You Might Enjoy
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Spicy kick – A dash of Tabasco or your favorite hot sauce.
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Anchovy boost – One finely chopped anchovy mixed in gives an extra punch of umami.
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Herb swaps – Chives are classic, but parsley or thyme work nicely too.
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Gluten free serving idea – Spoon it onto endive leaves or butter lettuce cups instead of bread.
Frequently Asked Questions
Is steak tartare safe to eat?
Yes, as long as you’re using very fresh, high-quality beef from a trusted butcher. Think of it the same way you would eating raw oysters or sushi—it’s all about freshness.
What cut of beef is best for tartare?
NY Strip and filet mignon are my favorites. Sirloin works too, though you may need to trim it more carefully.
Do I have to use an egg yolk?
The yolk is traditional and adds creaminess, but if you’d rather skip it, the tartare will still taste great. Some people use a drizzle of extra virgin olive oil instead.
Can I make steak tartare ahead of time?
I wouldn’t recommend it. This is a dish best eaten immediately after mixing. You can prep the seasonings in advance, but chop and mix the beef just before serving.
Easy Homemade Steak Tartare
There’s something undeniably elegant about steak tartare—it feels like a restaurant-worthy dish, yet it comes together in just 20 minutes at home.
Ingredients
- ¾–1 lb NY Strip steak, trimmed of excess fat (sirloin or filet mignon also work)
- ¼ cup melted salted butter, cooled slightly
- 1 medium garlic clove, finely grated
- ¼ cup minced white onion
- 2 tablespoons chopped capers, drained
- 4 cornichons, finely chopped (about 2 tablespoons)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- Generous pinch of kosher salt
For serving:
- Baby arugula
- 1–2 very fresh egg yolks (depending on plating)
- 2 tablespoons thinly sliced chives
- Extra virgin olive oil
- Flaky sea salt
- Coarse whole grain mustard
- Additional cornichons
- Grilled or toasted bread, crostini, or crackers
Instructions
- Start by finely dicing the steak. Slice it into thin planks, cut those into slender strips, then chop into a neat dice, about ¼-inch pieces. Transfer the steak to a large mixing bowl.
- Add the melted butter, onion, cornichons, capers, Dijon, Worcestershire, garlic, salt, and pepper. Mix until everything is evenly combined, then taste and adjust seasoning as needed.
- When ready to serve, spoon the tartare over toasted bread or nestle it on a bed of baby arugula. Make a small well in the center, drizzle with olive oil, and add the egg yolk. Sprinkle chives and flaky salt over the top. Offer mustard and extra cornichons on the side for an authentic touch.
- For individual portions, divide the mixture onto two plates and garnish each one separately. A biscuit cutter works beautifully to shape the tartare into neat rounds.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 681Total Fat 55gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 27gCholesterol 673mgSodium 568mgCarbohydrates 7gFiber 1gSugar 3gProtein 38g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Every time I make steak tartare at home, I’m reminded of why I fell in love with it in the first place. It’s simple, elegant, and feels like something special, even though it takes just 20 minutes. If you’ve ever hesitated to try making it yourself, I promise—it’s much easier than it looks. All you need is fresh beef, a few sharp flavors, and the courage to stir in that yolk. Once you take that first bite, you’ll see why this dish has become such a timeless classic in my kitchen.
