Classic steak tartare

The Story

Steak tartare is one of those dishes that most people assume is unattainable to make at home. It feels super fancy, something you reserve for special occasions. But it’s so easy to make you can even throw it together for a weeknight meal. It’s something that could even make a more regular appearance in your rotation - the high-quality lean beef and condiments to flavor it easily fit into a well-balanced healthy diet.

A staple of the quintessential French bistro, my mind immediately goes to a quaint terrace on the streets of Paris where the dish is expertly prepared.

Since the meat is obviously served raw, the two most important things about steak tartare (whether it be a classic version or a twist on the usual flavors) are buying a whole cut of high-quality beef that you should cut by hand. The interior of a cut of meat is where you can be sure there are no pathogens or bacteria, so using ground beef increases the risk of contamination. And without going through a heating process, which kills many food-borne illnesses, you can’t be sure it will be safe to consume raw. To that end, you’re better off cutting the meat yourself. The most popular cut is filet mignon, but any lean cut will do (I recommend tri-tip or top sirloin). However, filet mignon really reigns supreme for this dish.

In terms of serving, I love to serve this in combination with a couple other hor d’oeuvres like a caprese salad, crab cakes, or some deviled eggs. Otherwise, go super Balthazar-style French and pair it with some escargot or moules frites.

Difficulty: 1.5 on a scale of 1-5

Active time to prepare: 20 minutes

Total time to prepare: 40 - 45 minutes (includes inactive freezing time)

Serves: 4 main course portions

The Ingredients

For the steak tartare:

1 pound/453 g whole filet mignon

1 small shallot finely minced

3 Tbsp./41 g Keywpie mayo

2 Tbsp./28 g olive oil

2 Tbsp./18 g finely chopped dill pickles

2 Tbsp./18 g finely chopped capers

2 Tbsp./18 g finely chopped pickled peppers

1 Tbsp./15 g Dijon mustard

2 tsp./10 g Worchestershire sauce

1 tsp./16 g Tobasco

1 tsp./16 g brine from dill pickles

1 Tbsp./3 g minced chives

1 Tbsp./3 g minced parsley

Kosher salt and freshly ground black pepper to taste

For the assembly:

Toasted crusty bread

The Recipe

For the steak tartare:

1. Place the tenderloin on a baking sheet lined with parchment paper in the freezer for 20 - 25 minutes to firm up the outside of the meat.

2. Place the minced shallot in ice water for 10 minutes. Drain and place in a bowl where you’ll put the rest of the ingredients.

3. Cut the meat into 1/4”/6.5 mm slices. Cut in a small dice and put in the same bowl with the shallots.

4. Add the rest of the ingredients. Mix and check for seasoning.

For the assembly:

1. Serve alongside toasted bread.

DO AHEAD & LEFTOVERS: Steak tartare is best eaten right after it’s been prepared.