Steak Tartare

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  • Level: Easy
  • Yield: 4 servings
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2 anchovy fillets

2 cloves of crushed garlic, peeled

1 teaspoon capers

1 egg

2 tablespoons Dijon mustard


Freshly ground black pepper

1/4 cup olive oil

1 pound freshly ground beef tenderloin

1/4 cup minced shallots

4 tablespoons chopped egg whites

4 tablespoons chopped egg yolks

4 tablespoons brunoise red onions

4 tablespoons finely chopped fresh parsley leaves

8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted


  1. In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.