Beef Tartare Recipe

Welcome to a food adventure for true beef lovers and the culinary adventurous! 

Today we’re going to explore the world of beef tartare, a classic dish that showcases the nuances of excellent quality steak and pairs it with bold ingredients, taking beef and barbecue lovers down an unfamiliar path…the taste of chilled, expertly handled raw beef. 

With its origins rooted in French cuisine, beef tartare has captivated chefs and foodies worldwide with its exquisite blend of textures and vibrant flavors. 

Crisp shallot, tangy dijon mustard, and briny capers traditionally contrast the chopped beef, but fancy restaurants serve an array of creative versions from Asian-influenced steak tartare using sambal oelek and kecap manis, to southwestern versions with smoky poblano cremas and crisp tortilla chips.

Whether you’re an experienced home cook or a curious epicurean eager to explore new flavors, this beef tartare recipe will surely captivate your senses and leave a lasting impression. 

So, gather your culinary courage, sharpen your knives, and prepare for an extraordinary journey into the realm of raw culinary brilliance. Get ready to savor the delicate nuances of beef tartare and embrace the allure of this timeless dish. Let’s begin!

Although it is served in French bistros and largely considered French, the dish originated in the Baltic region of Russia during the Medieval period. It can be served as an appetizer or dinner offering with numerous versions existing that do not follow the classic recipe, but instead substitute global flavors. 

Is Beef Tartare Cooked?

No, beef tartare is not cooked. Beef Tartare is a classic steak dish of high-quality meat prepared under meticulous care to ensure its freshness and quality. Fresh beef filet is kept chilled and in fresh and sanitized conditions from start to finish to reduce the risk of foodborne illness. 

Is Beef Tartare Safe?

Beef tartare is not without risks and should be approached with the same caution as raw fish dishes like sushi and raw oysters. It is generally advised that pregnant women, children, senior citizens, and those who may be immunocompromised should avoid beef tartare. This is a personal decision that should be made between you and your physician. 

For more safety tips, check out this post on the proper safety observances needed when preparing beef tartare by our resident professional chef, Sarah Penrod. 

What Does Beef Tartare Taste Like?

Beef tartare embodies the essence of simplicity and sophistication, transforming the humble raw meat into a sensational culinary masterpiece. 

Each bite offers a delightful contrast of tender meat, rich spices, tangy accents, and a hint of earthiness, all expertly balanced to elevate your dining experience.

Beef tartare now comes in many expressions… our version below uses a garlic and lemon aioli paired with the classic french flavors of fresh bright herbs and lemon zest. 

Other chefs’ recipes find pops of flavor from red wine vinegar, raw egg yolk, dry mustard, sherry vinegar, and selecting different accompaniments to the ground steak mixture, such as fresh micro greens, endive, and homemade crisps.

How To Make Beef Tartare

The key to a remarkable beef tartare lies in the quality of ingredients and meticulously clean preparation. 

Start with the finest cut of beef ensuring its freshness. Chefs reach for a whole piece of meat, such as a lean but succulent beef tenderloin, which is the safest method due to the beef coming from only one animal. 

Ground beef should never be used for beef tartar as the meat processing plant can process hundreds of animals in one day, which increases the chance of e. coli contamination. I’ve already written an exhaustive chef’s guide to beef tartar on this post if you would like to learn more. 

By selecting a whole piece of beef, like a tenderloin or filet mignon steak, you’re taking the first step in ensuring the best beef selection for food safety. 

Next, you’ll want to keep that beef chilled, only transferring it to your sanitized cutting board when you are ready to finely dice it with a very sharp knife.

You’ll then take this chopped steak and place it in a large mixing bowl. Transfer this bowl to the refrigerator to chill while cutting up any seasonings like fresh herbs and shallot. 

Fold these ingredients in quickly right before serving. I like to plate it with a large, round cookie cutter, surrounded by the accompaniments at my dinner parties.