{"id":6896,"date":"2025-03-25T05:58:25","date_gmt":"2025-03-24T18:58:25","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6896"},"modified":"2025-03-25T06:30:55","modified_gmt":"2025-03-24T19:30:55","slug":"easy-steak-tartare","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/meat-appetizers\/easy-steak-tartare\/","title":{"rendered":"Easy Steak Tartare"},"content":{"rendered":"\n

This raw Beef dish is a famous, classic French dish that is a favorite appetizer in fancy restaurants all over the world. The dish consists of evenly diced pieces of Beef Tenderloin that is mixed into a sauce made of Onions, Worcestershire Sauce, Mustard, Tabasco, and Parsley. It is served raw with a single Egg Yolk placed on top. It\u2019s a show topping dish that is always the center of attention at restaurants when it comes to your table. In this recipe we\u2019ll show you how to make an Easy Steak Tartare at home using everyday ingredients. The dish is rich, indulgent, and most importantly of all \u2013 tastes amazing!

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Steak Tartare is a great dish to utilize offcuts from a full cut of Beef Tenderloin<\/h2>\n\n\n\n

The most efficient way to buy the expensive cut of Beef Tenderloin is by buying the whole side. It\u2019ll cost more in total, but the cost per kg \/ lb. is significantly less than what you\u2019d need to pay for individual portions of Steak. Even half a side of Beef Filet will give you 2 significantly large steaks with more than enough Beef leftover to make our Easy Steak Tartare dish

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Steak Tartare is a great way to utilize any off cuts of Beef Tenderloin<\/figcaption><\/figure>\n<\/div>\n\n\n

All you\u2019ll need to do is trim the steak of any silver skin and fat (even though there won\u2019t be a lot of fat given the cut of Beef we\u2019re using) and you\u2019ll have more than enough leftover Steak for an ample serving of Beef Tartare that\u2019ll easily feed 2 \u2013 4 people. 2 people for a significant meal, and 4 people for a decent appetizer-size portion

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Cut the Beef Tenderloin while frozen, it\u2019s a lot easier!<\/h2>\n\n\n\n

This little trick makes cutting the Beef so much easier and allows you to achieve much more uniform sized pieces. All you need to do is cut it while it\u2019s frozen. The Beef will maintain its shape when being cut. With no cooking involved in this dish, the preparation really takes center stage. So, getting even cuts of Beef is key to success

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The frozen Beef will maintain its shape when cutting. I recommend allowing it to thaw for about 30 minutes \u2013 1 hour (depending on how cold your freezer gets) before cutting. It\u2019ll be like cutting straight into an ice block if you try cutting it immediately from frozen!

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If you freeze your Steak before cutting it up it’ll be so much easier to cut into uniform shapes<\/figcaption><\/figure>\n<\/div>\n\n\n

You don\u2019t have to freeze the Beef, and you can still achieve a perfectly fine Steak Tartare. It will just be a little bit more difficult to cut the Steak. Beef Tenderloin \/ Beef Filet is very delicate when at room temperature, and it\u2019ll get squashed when you try to cut it, even when using the sharpest knife!

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Once cut, you can just leave the Beef at room temperature for 10 \u2013 15 minutes. It\u2019ll thaw completely but still be a little bit cold, which is the perfect temperature for serving our Easy Steak Tartare dish. Once you\u2019ve got the Beef you can begin to work on the dressing

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How to make an Easy Steak Tartare dressing<\/h2>\n\n\n\n

Other than the beautiful pieces of raw Beef, the star of the show is the amazing dressing. It\u2019s a rich and spicy dressing consisting of some very strong ingredients including Tabasco Sauce, Worcestershire Sauce, and Wholegrain Mustard. Combined with a finely diced Shallot, some Olive Oil, Parsley, and Lemon Juice the flavors are immense

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The dressing in this delicious Steak Tartare consists of a mixture of Worcestershire Sauce, Tabasco, Olive Oil, Parsley, Mustard, and Shallots. It packs a serious punch of flavor!<\/figcaption><\/figure>\n<\/div>\n\n\n

This is not a dish for the feint hearted, and once the Beef gets mixed thoroughly through the dressing it\u2019s going to pack a big punch of flavor. This is why it\u2019s very rare to see Steak Tartare served as a main course \/ entr\u00e9e. While the quantity of food may not be a whole lot, the richness of the dish is so that an appetizer quantity will be more than enough to fill you up

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The traditional dish calls for Vinegar, but I much prefer using Lemon Juice<\/h2>\n\n\n\n

This does come down to personal taste, but I find you just get a much smoother, balanced flavor if you replace Vinegar with Lemon Juice. Vinegar is such a classic ingredient used in French food that is somewhat ubiquitous as an ingredient. Replacing it with Lemon Juice is entirely optional and does come down to personal preference. Either way, you will need some form of acidity to break through the sheer richness of the dish. So, either Vinegar or Lemon Juice is fine to use

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The final touches to your Easy Steak Tartare dish<\/h2>\n\n\n\n

It just wouldn\u2019t be a classic Steak Tartare without the final touch of adding a raw Egg Yolk to the plated Beef. The Egg Yolk adds another level of luxury to the dish. It is broken up with a fork and mixed through when eaten, coating the Beef in that gooey Yolk. It\u2019s a hallmark characteristic of Steak Tartare, but if you prefer not to include it that\u2019s totally fine, and totally up to you

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The best way to enjoy this Easy Steak Tartare dish is with a side of Potato Chips to mop up the delicious flavors and runny Egg<\/figcaption><\/figure>\n<\/div>\n\n\n

To separate the Egg Yolk from the Egg White, crack it open and pool the Yolk into one half of the broken shell in your hand. Carefully pour the Yolk into the other half of the broken shell, trying to only capture the Yolk, discarding the Egg White in the process

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You can do this a few times, each transition will remove more and more of the Egg White. Just take your time and be careful to not break the Yolk. Once done, simply place the Yolk carefully on top of the plated Steak Tartare and it\u2019s ready to enjoy<\/p>\n\n\n\n

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