Best-of-the-best steak tartare
- Published: 10 Jun 24
- Updated: 7 Jul 24
A classic steak tartare is a perfectly balanced thing of beauty, the rich, savoury beef, anchovy and egg yolk punctuated by zingy cornichons and capers. This French classic is a restaurant favourite, but with some good quality beef fillet, it’s a breeze to make at home.
Read our full guide on how to create the ultimate steak tartare.
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Serves 2-4 as a starter or main -
Hands-on time 20 min, plus freezing
Before you start
As you’re eating it raw, buy the highest quality beef from your local butcher – they can tell you how fresh it is. If your beef is good quality, it will be safe to eat raw. If you’re still concerned, buy more steak than you need and finely slice off the edges (this is where any harmful bacteria would be), then use the centre for your tartare. Use the cooked trimmings in a salad or a little sandwich.
An important note! Never use mince or pre-chopped beef; the surface area open to bacteria is huge, which increases the chance of food poisoning. Dicing your beef immediately before serving and keeping it chilled is the way to go.
Nutrition
- Calories
- 262kcals
- Fat
- 22g (4.2g saturated)
- Protein
- 14g
- Carbohydrates
- 1.8g (1.6g sugars)
- Fibre
- 0.5g
- Salt
- 1.3g
delicious. tips
If you don’t have a piping bag for the mayonnaise, you can use a plastic sandwich bag with the corner snipped off.