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!”
17 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. […]
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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.