Today I feel like showing you my take on another beloved classic: the French Steak Tartare. This dish doesn’t require cooking, just a bit of fine chopping. The only compulsory step is for you to shop for the freshest ingredients since all you are going to eat is raw: that’s why I urge you to buy higher welfare meat (fresh and not matured) and organic eggs. This show-stopper dish really deserves your best efforts and a bit of love: the perfect cut would be fillet but it’s fine to use a more budget-friendly cut as surloin as long as it hasn’t fat or nerves. Concerning the tools I prefer cutting the meat with a knife, au couteau, but some use a meat grinder: in my opinion it risks to make your tartare a bit too mushy. And for all my vegetarian or non-raw-meat-eater friends I have a nice, twisted version of this French staple that you can check here.
1 serving
Ingredients
- 150-200 g of fresh meat
- 3 small gerkins
- 1 tbsp each of capers, parsley and fresh chives
- 1 shallot
- 1 anchovie
- 1 organic egg yolk
- 1 tbsp each of mustard and ketchup
- a few dashes of Worchestershire sauce
- salt, pepper, chili sauce
- Grapeseed oil
You will need
- 1 sharp knife
- 1 bowl
- tablespoons
- tin foil or a large cookie cutter
Cut your meat into very thin slices of meat, trimming off the eventual fat or nerves. Stack your strips and cut them into a very small dice. Place it in a bowl and drizzle lightly with vegetable oil.
Chop three small pickled cucumbers and a shallot: try to replicate the same size of the meat dice. Chop as well a tablespoon of capers and a tablespoon worth each of fresh chives and parsley. Add one very thinly siced anchovie for a boost of flavours. Add the egg yolk, the mustard, the ketchup, the Worchestershire sauce and season with salt, pepper and – if you like – chili sauce. Mix everything untill well combined.
To serve the dish (remember: you can’t make it in advance, it must be prepared on the spot right before serving it) you might need a large cookie cutter or, if you don’t have one, you can make your own ring mould with tin foil. Place the meat in the ring and gently pat it down. Serve with fresh chives and rocket on top with a side of roasted or french potatoes.
Best comments from You Tube on French Steak Tartare : Classic version + Vegetarian twist !
Ze Rubenator: “Don’t like raw meat? Just throw it in a pan for a couple of minutes and you got yourself one hell of a burger.”
Harry Upton: “Strawberry goes really well with beef in my opinion fresh strawberries are great with steak”
G00R00: “I like my strawberries medium rare, can’t eat them raw like that”
ngeliqueinhollywood: “Instead of egg, I would use chia seed gel…but love the veggie version!”
60 responses to “French Steak Tartare Recipe”
[…] Don’t leave without trying a baguette; go for a traditional baguette. Also, the jambon-beurre Sandwich, which is the most classic Parisian sandwich you’ll find. If you feel adventurous, go for the raw steak tartare. […]
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[…] Don’t leave without trying a baguette; go for a traditional baguette. Also, the jambon-beurre Sandwich, which is the most classic Parisian sandwich you’ll find. If you feel adventurous, go for the raw steak tartare. […]
[…] Featured image French Guy Cooking […]
Thanks Alex. Your recipe is a true representation of an absolute classic! I will make this today.
Kind regards, Micha
How is it taste? I wanna try it.
Awesome dude keep it up
It’s exciting to learn how to adapt this classic dish for vegetarians so everyone can enjoy it. To fully spread the joy of cooking, the appearance of Unblocked Games during breaks will provide a wonderful relaxing space for everyone.
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It’s interesting that you prefer cutting the meat with a knife, “au couteau,” rather than a grinder. I’ve always seen it done with a grinder in restaurants, so it’s good to know the rationale behind why using a knife might be better for texture.
It’s interesting that you prefer cutting the meat with a knife, “au couteau,” rather than a grinder. I’ve always seen it done with a grinder in restaurants, so it’s good to know the rationale behind why using a knife might be better for texture.
This recipe looks incredible, Alex! I particularly appreciate your emphasis on high-welfare meat and organic eggs; when eating something raw, you absolutely need the best quality ingredients. The attention to detail in the fine chopping really stands out. It reminds me of my own hobby with perler beads, where precision and patience matter just as much in creating something beautiful. It’s rare to find a raw dish that demands such love and care, exactly as you mentioned. I’m definitely trying the fillet suggestion for the texture. Do you have a favorite side dish pairing for this? Looking forward to making this for a dinner party soon!
Thanks for the detailed tutorial, Alex. I’ve always been a bit intimidated by tartare, but your point about buying higher welfare meat really clarifies the safety aspect. You’re right that fillet is the best cut for texture, and I’ll definitely try using organic eggs as suggested. It’s interesting how the precision of chopping feels like a challenge in itself. After preparing something so delicate, I often like to relax with a quick session of an arrow escape game to clear my mind before dinner. Great post!
French Steak Tartare is a famous French delicacy enjoyed around the world.
It is made with high-quality raw beef that is finely chopped by hand.
Fresh ingredients like capers, onions, and herbs add amazing flavor.
A raw egg yolk is often placed on top for a rich texture.
The dish is carefully seasoned with salt, pepper, and special sauces.
Steak Tartare is known for its unique taste and elegant presentation.
Many food lovers enjoy it as an appetizer in French restaurants.
Using fresh ingredients is the key to making this recipe successful.
It offers a classic culinary experience with authentic French flavors.
Love this take on French Steak Tartare — using the freshest meat and eggs really makes all the difference, and I agree that chopping it by hand gives a much better texture than a grinder. The vegetarian twist sounds interesting too. I’ve seen a lot of classic French recipes gaining attention on 哔哩哔哩 lately, and this is definitely the kind of dish that deserves a careful, authentic approach.
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Great recipe! I like that you emphasized using the freshest, high-quality ingredients since that really makes a difference with steak tartare. The knife-cut method also seems worth the extra effort for a better texture. The vegetarian alternative is a thoughtful addition for people who aren’t comfortable with raw meat. Thanks for sharing such a clear and detailed guide!
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This recipe looks fantastic, Alex. I completely agree that the quality of the meat is the most critical factor here. Using fresh fillet and organic eggs really elevates the dish. It’s a bit of a challenge to get the chopping just right, but the result is worth it. After spending time in the kitchen preparing this, I often look for something relaxing to unwind. That’s when I sometimes visit arrows go online game for a quick mental break. It’s nice to have a simple recipe like this for special occasions. Do you recommend any specific wine pairing with the tartare?
This recipe looks absolutely delicious and challenging. I appreciate your emphasis on sourcing higher welfare meat and fresh eggs; it really makes a difference when everything is raw. The fillet suggestion is spot on for texture. I’ve tried similar dishes before, and the chopping technique is everything. I usually spend hours in the kitchen perfecting these details, but I also know sometimes you just need a break after such labor-intensive cooking. That’s when I head over to relax and check out some indie titles or strategy games on Arrow Out Game to unwind. Thanks for sharing this high-quality take on a classic, Alex. I’ll definitely try it this weekend and let you know how it turns out!
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Utilizing the freshest meat and eggs significantly enhances the quality, and I concur that hand chopping results in a superior texture compared to using a grinder.
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I really enjoyed this recipe! The hand-chopping technique and attention to fresh ingredients make this classic dish especially interesting. Thanks for sharing such a detailed recipe! I also enjoy discovering useful information on MyKasiih.
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The advice to prioritize a traditional baguette and a simple jambon-beurre sandwich is spot on. These humble staples often define the authentic Parisian culinary experience more than fancy dining. It is a reminder that sometimes the simplest foods offer the deepest cultural connection.
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The French steak tartare recipe is a great reminder that this dish is all about the quality of the beef and the balance of capers, shallots, and seasonings. I appreciate how the video walks through the chopping and mixing steps without overcomplicating it. Since it’s served raw, I’d just stress using very fresh, high-quality meat from a trusted butcher. The classic French approach here makes me want to try it at home.
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Alex’s steak tartare looks so precise, and I like the tip to cut the beef by hand rather than mincing it. Paris bistro classics at home are my weakness. My friends tease me about my cooking videos, and one of them turned my kitchen photo into a Crazy Frog AI clip.
The tip about cutting the meat by hand rather than using a grinder really resonated with me; I tried a grinder once and the texture was indeed too pasty. I’m curious whether you’ve ever added a tiny bit of Dijon to the yolk mixture or if that would overpower the anchovy. Also, the tin foil ring mould idea is clever—I’ll use that next time since I don’t own a cookie cutter.
The hand-diced beef with gherkins and shallot cut to the same size is the small technique detail that makes Alex’s version feel deliberately bistro, not just mixed. A fun add-on would be a short fictional counter scene where the chef points out those knife-cut cubes under a foil ring mould, then offers diners the classic anchovy-caper plate or the linked vegetarian alternative. If you want to draft that dialogue as a warm-up, an AI text roleplay platform could be a neat place to improvise the chef and two regulars.
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