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Classic Steak Tartare

Father's Day French No-Cook Picnic Raw Beef Mustard Worcestershire Sauce Steak Appetizer Summer Easy Bastille Day Dijon Mustard
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Father's Day French No-Cook Picnic Raw Beef Mustard Worcestershire Sauce Steak Appetizer Summer Easy Bastille Day Dijon Mustard
4 servings Easy
Total:
36 Ratings 

Ingredients (11)

  • 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
  • 2 teaspoons brined capers, drained and rinsed
  • 3 teaspoons Dijon mustard
  • 2 large egg yolks
  • 10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped Italian parsley leaves
  • 4 teaspoons olive oil
  • 3 dashes hot sauce (such as Tabasco)
  • 4 dashes Worcestershire sauce
  • 3/4 teaspoon crushed chile flakes (optional)
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Nutritional Information
  • Calories254
  • Fat19.88g
  • Saturated fat6.63g
  • Trans fat0.0g
  • Carbs1.33g
  • Fiber0.34g
  • Sugar0.39g
  • Protein16.55g
  • Cholesterol155.02mg
  • Sodium244.63mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Classic Steak Tartare

Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge.

What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut.

Use pasteurized or very fresh eggs from a reputable source.

Game plan: Keep the beef covered and refrigerated until you are ready to use it.

This recipe was featured in our no-cook story.

Adapted from the Polo Lounge

Tips for Beef

Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Next: How to Freeze Beef
Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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2 of 3
Next: How to Store Beef
Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.
Read More
3 of 3
Next: How to Thaw Beef

Instructions

  1. 1Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
  2. 2Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.

Beverage pairing: Joseph Drouhin Véro Pinot Noir, France. Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive, simple, but pleasantly lively, with lovely flavors of cherry and raspberry. A peppery note will resonate with the tartare as well as the wine’s sprightly acidity.

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