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This beef tartare recipe is a classic French preparation made with finely chopped raw beef, capers, anchovy, Dijon, and herbs, finished simply for a rich, savory steak tartare that’s traditionally served chilled with bread or chips.
About the Taste
Beef Tartare is a classic French dish that is served at almost every brasserie! It is finely chopped raw beef that gets seasoned with herbs, mustard and egg yolk! Usually served with toasted bread or baguette, I prefer serving mine with potato chips as that added level of “crunchy” takes tartare to a whole new level.
Although there are always risks to consuming raw beef, I am here to share some tips on how to properly prepare it to minimize those risks!
Table of Contents
Prep the Ingredients
The Cured Egg Yolks
Egg Yolks | Tamari | Rice Vinegar
Cure the egg yolks in tamari and rice vinegar until they are firm enough to grate but still rich and pliable. Keep them chilled until needed.
The Beef
Beef Tenderloin
Trim away any silverskin or excess fat, then chill the beef thoroughly, along with your knife, so it is very cold and firm but not frozen. A brief time in the freezer helps achieve clean slices.
The Capers and Shallot
Capers | Shallot
Pat the capers completely dry to prevent splattering and ensure proper crisping. Separate the center core of the shallot for thin slicing and finely chop the remaining shallot and capers so both are fully prepped before cooking begins.
The Dressing
Parsley | Chives | Anchovy Fillets | Dijon Mustard | Parmigiano Reggiano | Lemon | Worcestershire Sauce | Hot Sauce | Caper Brine | Olive Oil | Salt | Black Pepper
Finely chop the herbs, mash the anchovy fillets into a smooth paste, grate the Parmigiano Reggiano, and zest and juice the lemon so everything is fully prepared and ready to use.
Ingredient Swaps
- Beef tenderloin: Sirloin works if it is very fresh and well trimmed, but it will be slightly firmer and more beefy than tenderloin.
- Anchovy fillets: Anchovy paste can be used in a smaller amount and mixed in thoroughly, though whole fillets mashed by hand give a cleaner flavor.
- Capers: Finely chopped cornichons can stand in for capers, adding a similar briny bite with a touch more crunch.
- Parmigiano Reggiano: Pecorino Romano works here, but it will be saltier and sharper, so use a little less.
- Cured egg yolk: A very fresh raw egg yolk can be used instead, though the cured yolk gives a firmer texture and deeper savory finish.
Similar Recipes
- Beef Tartare Recipe: A classic brasserie-style raw beef dish seasoned with herbs, mustard, capers, and egg yolk for rich savory flavor that pairs beautifully with toasted bread or chips.
- Scallop Tartare: Velvety bay scallops are gently seasoned with crème fraîche, lemon, and chives and served in shells or on toasted brioche for a light, elegant starter that highlights the natural sweetness of the seafood.
- Salmon Tartare: Fresh sushi-grade salmon is finely chopped and combined with crème fraîche, citrus, and herbs, then plated with crisp accents for a cool, refreshing raw fish appetizer.
Nadia’s Tips
- Place the meat in the freezer for 20-30 minutes before cutting it along with the knife, and your cutting board. You want to work with a cold surface.
- Always use fresh & high quality beef, talk to the butcher about the fact that you are planning on serving it raw. Normally butchers cut the meat the same day they sell it.
- Make sure you use a very clean knife, board and HANDS when handling the raw beef.
The Perfect Pairings
The Salty Vinegartini: A sharp, briny martini made with vinegar-forward elements and savory notes that lean clean and dry rather than citrusy or sweet.
Potato-Crusted Fried Fish: Flaky white fish wrapped in a crisp potato crust and fried until golden, giving you something warm, crunchy, and satisfying alongside colder dishes.
Cheesy Potato Gratin Stacks: Individually layered stacks of thin-sliced potatoes baked with cheese until rich, tender, and deeply savory.
Amaretto Peaches: Soft peaches cooked with amaretto until syrupy and fragrant, finishing the menu with gentle sweetness and almond warmth.
Beef Tartare Recipe FAQ
Beef tartare is safe when made with very fresh, high-quality beef from a trusted source and kept cold at every stage. Trim carefully, use clean tools, and serve immediately after assembling.
Tenderloin is the classic choice because it is lean, tender, and mild. It chops cleanly and gives you that soft but structured texture tartare is known for.
Hand-chopping keeps the texture clean. Grinding makes the meat dense and pasty, while knife-cut beef stays light and properly seasoned throughout.
You can prep the components ahead, but the final mixing should happen right before serving. Once dressed, tartare is best eaten immediately while cold and fresh.
Thin chips, toasted bread, or crisp crackers work best. You want something crunchy and neutral that lets the flavor of the meat come through without overpowering it.
Beef Tartare Recipe
Equipment
- Sharp knife
- Small skillet
- slotted spoon
- paper towels
- Mixing bowl
- Ring mold
Ingredients
The Cured Yolks
- 4 egg yolks
- 4 tbsp tamari
- 1 tsp rice vinegar
The Tartare
- 8-10 oz beef tenderloin
- 3 tbsp capers, divided
- 1 shallot, divided
- olive oil, for frying
- 1½ anchovy fillets
- 1 tsp Dijon mustard
- 1½ tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped, plus more for topping
- 1 tbsp Parmigiano Reggiano, finely grated
- 1 tsp caper brine
- ½ tsp Worcestershire sauce
- 1 small squirt Tabasco, or Frank’s RedHot
- 1 lemon, zested plus ½ tsp juice
- salt
- black pepper
- 3 tbsp olive oil, divided
Instructions
- Cure the Egg Yolks: Place the egg yolks in a small container and coat them completely with tamari. Add the rice vinegar, cover, and refrigerate for 2-4 hours. Keep chilled until ready to grate.4 egg yolks, 4 tbsp tamari, 1 tsp rice vinegar
- Chill the Beef: Place the beef tenderloin and your knife in the freezer for 15–20 minutes until the surface is firm but not frozen solid.8-10 oz beef tenderloin
- Fry the Capers and Shallots: Pat 2 tbsp of the capers very dry. Heat olive oil in a small skillet over medium heat until shimmering. Fry the capers until very dark and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Cut the center core from the shallot, slice it thinly and fry it in the same oil until golden. Remove with the slotted spoon and place on the paper towel with the capers. Save for topping.3 tbsp capers, olive oil, 1 shallot
- Make the Sauce: Finely mince the remaining shallot and capers. Using the back of a knife, mash the anchovy fillets into a smooth paste. In a mixing bowl, combine the chopped shallot, chopped capers, anchovy paste, Dijon mustard, parsley, chives, Parmigiano Reggiano, caper brine, Worcestershire sauce, hot sauce, lemon zest, lemon juice, black pepper, and 2 tbsp olive oil. Mix until fully combined. Taste and adjust seasoning.1½ anchovy fillets, 1 tsp Dijon mustard, 1½ tbsp parsley, 1 tbsp chives, 1 tbsp Parmigiano Reggiano, 1 tsp caper brine, ½ tsp Worcestershire sauce, 1 small squirt Tabasco, 1 lemon, salt, black pepper, 3 tbsp olive oil
- Prepare the Beef: Trim any excess fat or silverskin from the chilled tenderloin. Chop the beef finely to your preferred tartare texture. Add 1 tbsp of olive oil, salt, and black pepper, then mix. Add the sauce and mix again until evenly coated.
- Assemble: Pack the tartare into a ring mold. Top with fried capers, fried shallots, chives, and the cured egg yolk on top. Serve immediately with chips or bread.
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an excellent tartare recipe! I had read through many and tried a good few. The search has ended. Curing the egg yolks and frying the shallots and capers were just a few little extra steps that were worthwhile and made for an outstanding tartare! We didn’t need any more salt after the addition of all these umami ingredients. Thank you for this wonderful recipe!
Thank you so much for this review Lucy! I love this recipe and I’m so glad you loved it that much too! 🥰
Hi Nadia! I’m about to try this recipe now and I’m so excited!😍
I just have two questions
1. when it comes to the egg yolks, did you add any in the mix? Or was it just for the top of the tartar?
2. can I skip the capers all together? I love capers but my husband is not a big fan of them, so I would like to know if i can substitute it with something else!
Thank you in advance❤️
Hey Christine,
I updated the recipe so it was more descriptive with the egg yolk. The egg yolk is cured and then placed on top, not in the dressing. The cappers you can totally skip. I wouldn’t even substitute it with anything else because you have the fried shallots on top already for the crunch. If you want, you fry extra shallots for topping. Let me know how you like it!
It was amazing! I totally recommend this fish to anyone who loves tartar. It’s perfectly balanced with all flavors!
My husband loved it so much! And I added capers without telling him🤭 I’m making it again for valentine’s day! Along with a lot more of your recipes🥰
Thank you!❤️
It was amazing! I totally recommend this fish to anyone who loves tartar. It’s perfectly balanced with all flavours!
My husband loved it so much! And I added capers without telling him🤭 I’m making it again for valentine’s day! Along with a lot more of your recipes🥰
Thank you!❤️