There’s something quietly luxurious about beef tartare. Maybe it’s the ritual of assembling it tableside at a fancy restaurant. Or maybe it’s the whisper of danger, raw beef! But here’s the thing: the beef tartare recipe isn’t just for white tablecloths and tuxedoed waiters. With the right prep and a sharp knife, you can pull it off in your own kitchen and impress yourself while you’re at it.
Before Anything Else, Get the Beef Right
Let’s get this out of the way: not all beef is created equal, especially when you’re not cooking it. Choose high-quality beef tenderloin or filet mignon from a trusted butcher. Tell them you’re making tartare, and they’ll get it.
Tip: Before slicing, pop the beef into the freezer for 15–20 minutes. Cold meat = clean cuts. You’re aiming for a fine dice, not mush.
Ingredients You’ll Need
Base:
- 200g beef tenderloin, trimmed and semi-frozen
- 1 tsp capers, rinsed and chopped
- 1 small shallot, finely diced
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk (as fresh as possible)
- Salt & freshly cracked pepper
Optional magic:
- Chopped cornichons or pickled onions
- A touch of hot sauce or minced jalapeño
- Chopped parsley or chives
- A few drops of truffle oil
To serve:
- Toasted baguette slices or crostini
- Extra egg yolk, herbs, and a drizzle of olive oil (for garnish)
Beef Tartare Recipe – How to Make It?
Making beef tartare at home might sound intimidating, but with fresh ingredients and a few simple techniques, you can create this elegant dish in just minutes. Here’s how to do it step by step.
- Prep the beef
Once semi-frozen, slice the beef into thin strips, then into tiny cubes. Avoid using a grinder; you want texture, not a paste. This step takes time, but it’s meditative, trust me.
- Build your mix
In a cold bowl, combine the chopped beef with shallots, capers, mustard, Worcestershire, and a generous pinch of salt and pepper. Mix gently with a fork, you’re dressing, not mashing.
- Taste and tweak
Add a dab of hot sauce? A bit more acid? Some people like their tartare punchy, others subtle. Taste as you go. (Yes, you can taste raw beef if it’s fresh and handled properly.)
- Plate it with purpose
Scoop the tartare into a ring mould or form it gently with a spoon. Top with an egg yolk for that golden, rich finish. Serve with crunchy toast and something pickled on the side to balance the richness.
And that’s it! With just a little care and the freshest ingredients, you’ve created a restaurant-worthy beef tartare that’s as impressive as it is delicious.
Flavour Variations According to Your Taste
One of the best things about this dish is how versatile it can be. With a few simple tweaks, you can get the flavours to suit your personal taste or get creative with new combinations.
- Korean-style: Add sesame oil, gochujang, green onion, and serve with nori chips.
- French bistro twist: Fold in chopped cornichons, parsley, and a little anchovy paste.
- Modern luxe: Truffle oil, Parmesan shavings, fried shallots on top.
Now that you know how to customise the flavours, you might be wondering about one important question: is it actually safe to eat raw beef?
Yes, raw beef is safe if:
- You use high-quality, fresh beef
- Keep everything (hands, knives, boards) super clean
- Chill your ingredients until the last second
- Eat it immediately after preparation
Avoid leftovers. Tartare doesn’t do day-old.
What to Serve With It?
A glass of light red wine like Pinot Noir or chilled dry rosé does wonders. Want to stay non-alcoholic? Go with a cold sparkling lemonade or a tart shrub drink to cut through the richness.
Beef tartare might seem like restaurant-only territory, but with a few smart steps, like choosing the right cut, chilling your ingredients, and balancing bold flavours, it becomes an elegant, no-fuss dish you can proudly serve at home. Whether you’re prepping for a dinner party or just indulging in something special, this recipe proves that good taste doesn’t need to be complicated.
Variations to Try
Beef tartare recipe is easy to customise. Once you’ve tried the classic, feel free to explore new flavours and textures. Here are a few delicious variations:
- Korean-Style Tartare (Yukhoe): Swap out the French seasonings for sesame oil, soy sauce, a touch of sugar, and sliced Asian pear. Sprinkle with sesame seeds and top with a raw egg yolk. It’s sweet, nutty, and deeply satisfying.
- Classic French Bistro: Think Dijon mustard, finely chopped shallots, cornichons, parsley, and capers. Add a dash of Worcestershire sauce and serve with crunchy baguette slices or fries for that brasserie feel.
- Vegetarian Tartare Twist: No beef? No problem. Try finely diced roasted beets or mushrooms with olive oil, lemon, herbs, and seasoning. It’s colourful, earthy, and makes a great starter or light lunch.
Is It Safe to Eat Raw Beef?
Yes, beef tartare can be safe to eat when it’s made with care. The most important thing is to use fresh, high-quality beef from a trusted butcher or store. Choose a whole cut like tenderloin or sirloin, and make sure it’s handled properly from the moment you buy it.
Keep everything clean and cold while preparing the dish, your hands, tools, and the meat itself. Raw meat isn’t for everyone, though. If you’re pregnant, have a weak immune system, or just don’t feel comfortable, it’s okay to skip it or try a cooked version instead. When done right, beef tartare is both safe and incredibly delicious.
Tips for Success
Making beef tartare at home might sound fancy, but a few thoughtful steps make all the difference:
- Start with the freshest, highest-quality beef you can find. This isn’t the time to cut corners. Ask your butcher for a tender cut like sirloin or tenderloin, and tell them it’s for tartare—they’ll guide you to the safest option.
- Keep everything cold. Chill your beef, knife, and mixing bowl before you start. Cold beef is easier to handle, keeps its texture, and helps prevent any risk of bacteria.
- Chop, don’t blend. Hand-chopping gives the beef a clean texture and a more satisfying bite. Avoid using a food processor—it tends to mash rather than mince.
- Taste as you go. Once you’ve mixed in your mustard, capers, shallots, and seasoning, take a small taste. You want a good balance—savoury, tangy, maybe a little spicy. Adjust until it’s just right.
- Serve immediately. Beef tartare should be enjoyed fresh. Once everything’s mixed, plate it up and serve it right away while it’s cold and bursting with flavour.
Final Thoughts
Beef tartare might seem like something you’d only order at a fancy restaurant, but it’s surprisingly easy to make at home with the right ingredients and a little care. It’s fresh, flavorful, and a great way to impress without turning on the stove. Just remember to keep things clean, cold, and simple — let the quality of the beef and the balance of flavours shine.
Ready to try it for yourself? Pick up some good beef, grab your favourite toppings, and give this classic dish a go.
Don’t forget to share your version with friends or post your plate — we’d love to see your take on beef tartare!
