Steak Tartare


A great classic French dish, steak tartare. Easy to create and delicious as a starter with some grilled bread. Ready within 20 minutes.

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Steak tartare
Veronique van Ohmydish

Made by Véronique

Published at 2019-05-11, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-02-2022

20 minutes 4 people Starters
Steak tartare


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  • 250 gram lean beef
  • 1 fresh egg yolk
  • 1 teaspoon mustard
  • 1 shallot
  • 1 tablespoon capers
  • 1 tablespoon tomato ketchup
  • 3 - 4 drops of tabasco
  • 1 tablespoon sour pickles (sweet and sour is possible too)
  • 1 tablespoon finely chopped chives
  • olive oil
  • pepper and salt to taste
  • optional: grilled bread for serving
Steak tartare ingredients
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Kitchen equipment

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  • cutting board & sharp chef's knife
  • large bowl
  • spoon

Steak Tartare

20 minutes 4 people Starters

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Preparation -- 10 minutes

Slice the beef into strips, as thin as possible. After that you'll slice the strips into as thin as possible pieces. It's important to slice the beef as fine as possible, that's why a sharp knife is a must.  

Don't add the beef to a blender or food processor, the beef end up without any texture. Finely chop the capers, pickles, chives and shallot. Add it to the bowl along with the chopped beef.  

Steak tartare
Steak tartare

Finishing the steak tartare -- 10 minutes

Add an egg yolk (not the whites), a small amount of olive oil, 1 teaspoon mustard, 1 tablespoon tomato ketchup and 3 to 4 drops of tabasco to the bowl. Combine well and season with pepper and salt.

You can also choose to serve the egg yolk on top instead of mixing it in. You'll see this often in a restaurant, the presentation will be much prettier.

The steak tartare will be best if it's served immediately, but it is also possible to make it a day in advance. It's important to store in the fridge. Serve with a salad and grilled bread of fries. Enjoy!

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