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Beef Tartare for Episode 2 of my restaurant series where I cook dishes that I learned while working in the restaurant industry. Beef tartare is one of my favorite dishes of all time, and one of those that I am very excited to show how to make at home, with my twists of course!

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 consiming raw beef, I am here to share some tips on how to properly prepare it to minimize those risks!

Recipe Tip

  • 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.
  • Place it 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.
  • Make sure you use a very clean knife, board and HANDS when handling the raw beef. Cut the beef until the very end, right before serving and add some olive oil, salt and pepper to it.

Beef Tartare

By Nadia Aidi
Beef Tartare for Ep. 2 of my restaurant series where I cook dishes that I learned while working in the restaurant industry that then I went and made my own ♥️.


  • 8-10 oz beef tenderloin
  • 3 tbsp capers
  • 1 tsp caper brine
  • 1 shallot, brunoise and save the center for slicing thin and frying
  • 1.5 tbsp parsley
  • 1 tbsp chives, more for topping
  • 1/2 tsp worcestshire sauce
  • 1 squirt tabasco or franks red hot
  • 1 tbsp grated parmigiano reggiano
  • 1.5 anchovy fillets, form a paste with back of knife
  • 1 lemon, zest and 1/2 tsp juice
  • 1 tsp dijon mustard
  • 1 cured yolk
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil + more for frying

Cured Yolks

  • 4 yolks
  • Tamari
  • 1 tsp rice vinegar


  • Add the yolks to a small container and coat in tamari. Add in rice vin. Cure in the fridge for 2-4 hours
  • Add the beef to the freezer along with the knife
  • Fry 2 tbsp capers (pat dried real well) until very dark. Finely chop remaining tbsp of capers
  • Fry the centers of the shallot that you sliced until golden
  • Mix together the dijon, shallot, parsley, anchovy, chopped capers, chives, lemon zest, parm, pepper, caper brine, worcestshire hot sauce, black pepper and tiny squirt lemon. Add in 2 tbsp olive oil adjust to taste
  • Remove excess fat or silverskin from tenderloin and chop into desired consistency. Add 1 tbsp olive oil, salt and pepper
  • Mix into the sauce
  • Assemble on a ring mold, top with fried capers, chives, fried shallots and cured yolk. Eat with chips or bread


YouTube video

Nutrition information is automatically calculated, so should only be used as an approximation.

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