Steak Tartare
Raw beef tenderloin chopped fine and seasoned with anchovy, capers, and egg yolk—a classic French appetizer that's elegant and takes just 15 minutes. Serve with toasted bread.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
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Ingredients
- 1 lb beef tenderloin, very cold, finely chopped
- 2 fillets anchovy fillets, minced
- 2 tbsp capers, rinsed and chopped
- 4 yolks egg yolks
- ½ lemon lemon (juiced)
- 1 pinch salt and pepper to taste
Instructions
- 1
Chop beef tenderloin as fine as possible using a sharp knife on a cold board. Work quickly so meat stays cold.
- 2
Transfer beef to a chilled bowl. Add anchovy, capers, and lemon juice.
- 3
Fold gently until combined, then season with salt and pepper.
- 4
Divide tartare among 4 plates. Make a shallow well in each portion with the back of a spoon.
- 5
Slide one raw egg yolk into the well on each plate. Serve immediately with toasted bread.
Tools you’ll need
- sharp 8-inch chef's knife
- cutting board (chill in freezer)
- small bowl (chill in freezer)
- 4 chilled serving plates
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