Classic Steak Tartare Recipe
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.
- 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)
- Combine 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.
- Use 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.