Classic Beef Tartare

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Medium
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Classic beef tartare served with quail egg and toasted bread

Instructions

  1. Place beef in freezer for 30 minutes to firm up. This makes cutting easier and safer.
  2. Using a very sharp knife, trim any fat or sinew from the beef. Cut into 1/4-inch dice, working on a chilled cutting board.
  3. In a chilled bowl, combine the diced beef with shallots, capers, cornichons, and parsley.
  4. In a separate bowl, whisk together mustard, Worcestershire sauce, and egg yolks (if using). Season with salt and pepper.
  5. Gently fold the sauce into the beef mixture. Add a drizzle of olive oil and adjust seasoning to taste.
  6. Divide the tartare among 4 chilled plates, shaping with a ring mold if desired.
  7. Make a small indentation on top of each portion and carefully place a quail egg yolk.
  8. Serve immediately with toasted baguette slices and a simple green salad.

Nutrition Information (per serving)

Calories 285
Protein 28g
Fat 18g
Carbs 3g
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Frequently Asked Questions

Is it safe to eat raw beef?

Yes, when properly sourced and handled. Always use the freshest beef from a trusted butcher, keep it refrigerated, and consume within 24 hours of preparation.

What cut of beef is best for tartare?

Beef tenderloin (filet mignon) is ideal due to its tender texture and mild flavor. Sirloin or top round can also work well.

Can I make this ahead of time?

It's best served immediately after preparation. If needed, you can dice the beef up to 2 hours ahead and store covered in the refrigerator, then mix with other ingredients just before serving.

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