Steak Tartare
A classic French delicacy of finely minced raw beef mixed with capers, anchovies, and egg yolk. Served with toast points for an elegant and luxurious appetizer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 200 g beef tenderloin, finely minced
- 1 tablespoon capers, finely chopped
- 2 fillets anchovy fillets, minced
- 1 tablespoon shallot, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ½ tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 whole egg yolk
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- 8 slices baguette slices, toasted
Instructions
- 1
Use a sharp knife to finely mince the beef tenderloin. Alternatively, pulse briefly in a food processor—do not over-process or the meat will become paste.
- 2
Finely chop the capers and mince the anchovy fillets and shallot.
- 3
In a chilled bowl, combine the minced beef with capers, anchovies, shallot, Dijon mustard, Worcestershire sauce, lemon juice, and olive oil.
- 4
Gently fold together until just combined. Season with sea salt and freshly ground black pepper to taste.
- 5
Divide the steak tartare between two plates. Make a shallow well in the center of each portion and carefully place an egg yolk in the well.
- 6
Garnish with fresh chopped parsley. Serve immediately with toasted baguette slices on the side.
Tools you’ll need
- sharp chef's knife
- cutting board
- chilled mixing bowl
- fork for folding
- serving spoons
- small spoon
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