There’s something incredibly satisfying about beef tartare. Whether you’ve tried it at a fancy restaurant or made it at home, the combination of fresh, high-quality beef mixed with tangy, bold seasonings and that silky egg yolk is hard to beat. I remember the first time I made it—I was a bit nervous working with raw beef, but once I took the plunge, it became one of my favorite dishes to prepare for special occasions.
This guide will walk you through everything you need to know about making a perfect beef tartare at home. Trust me, it’s easier than you think, and the result is absolutely worth it!
What is Beef Tartare?
At its core, beef tartare is a dish made from finely chopped raw beef, mixed with a variety of seasonings and often topped with a fresh egg yolk. It’s popular in French cuisine and has found its way into menus worldwide. What makes it truly special is the way the raw beef highlights the natural flavors of the meat, enhanced by simple but bold ingredients like capers, mustard, and fresh herbs.
A Quick Dive into the History of Beef Tartare
The Origins of Beef Tartare
Beef tartare has roots in French cuisine, but its origin story goes back even further. A popular legend tells of Tatar horsemen in Central Asia who tenderized raw meat under their saddles during long rides. While this story adds a certain rustic charm, the dish as we know it was perfected by the French and became a staple in bistros throughout the country.
Traditionally, this dish was called steak à l’Americaine and often served with tartar sauce. Over time, the sauce was omitted, and the dish became simply steak tartare, made with raw beef, seasonings, and often a raw egg yolk on top.
Variations from Around the World
Though it’s most closely associated with French cuisine, variations of it can be found in other cultures. In Korea, yukhoe is a popular dish made with raw beef seasoned with sesame oil, soy sauce, and garlic. In the Levant, there’s kibbeh nayyeh, a dish made from finely ground raw lamb mixed with bulgur and spices. These global versions show just how versatile raw meat dishes can be.
Choosing the Right Ingredients for Beef Tartare
Since this dish involves raw beef, ingredient quality is paramount. The fresher and higher quality your ingredients, the better your beef tartare will taste.
Selecting the Best Cut of Beef
For the best beef tartare, you want to use lean, tender cuts of beef. Look for cuts that don’t have a lot of fat or connective tissue, as you’ll be finely chopping the meat by hand. Here are some ideal choices:
- Tenderloin: The go-to choice for many, it’s extremely tender and lean, which makes it perfect for tartare.
- Top Round: Another excellent choice, top round is lean, flavorful, and more affordable than tenderloin.
- Sirloin: While not as tender as tenderloin, it has a great beefy flavor. Just make sure to trim away any excess fat.
Key Ingredients for Classic Beef Tartare
While the beef is the star of the show, the other ingredients add depth and complexity to the dish. Here’s what you’ll need:
- Capers: These add a burst of tangy, briny flavor that complements the richness of the beef.
- Cornichons: Small, sour pickles that provide a nice crunchy texture and tartness.
- Shallots: Finely diced shallots give a mild, slightly sweet onion flavor without overpowering the dish.
- Dijon Mustard: Adds sharpness and a bit of heat to balance the flavors.
- Egg Yolk: The raw egg yolk is often placed on top and mixed into the tartare for a creamy, luxurious texture.
Optional Add-Ons for Extra Flavor
Want to add a unique twist to your tartare? Here are some optional ingredients to consider:
- Truffle Oil: A drizzle of truffle oil adds an earthy richness.
- Anchovies: These can bring an extra layer of umami to the dish.
- Fresh Herbs: Parsley, cilantro, or chives can brighten the overall flavor.
Step-by-Step Guide to Making Beef Tartare
Now, let’s dive into how to make beef tartare from scratch. While it may sound complicated, it’s actually quite simple once you get the hang of it.
Preparing the Beef
- Chill the Beef: Start by placing your chosen cut of beef in the freezer for about 20 minutes. This makes it easier to chop.
- Chop Finely: After chilling, use a sharp knife to cut the beef into thin slices. Then, stack the slices, cut them into thin strips, and finally chop them into small cubes. The pieces should be very fine but not pureed.
Mixing the Ingredients
- Prep the Other Ingredients: While the beef chills, finely chop your capers, cornichons, and shallots. In a bowl, mix these with Dijon mustard and fresh parsley.
- Combine the Beef: Add the finely chopped beef to the bowl and gently fold the ingredients together. Be careful not to mash the beef; you want everything evenly distributed.
- Season Generously: Add salt and pepper to taste. Don’t be afraid to season well—raw beef needs a good hit of salt to bring out its natural flavor.
Assembling and Serving
- Shape the Tartare: Use a ring mold to shape the tartare into neat mounds on each plate, or shape them by hand.
- Add the Egg Yolk: Make a small indentation in the center of each mound and gently place an egg yolk on top. This will be mixed in by the diners for added richness.
- Serve Immediately: Beef tartare should be eaten as soon as it’s prepared. Serve with toasted bread or baguette slices for a crunchy contrast.
Delicious Variations of Beef Tartare
While the classic version is always a hit, there are plenty of ways to customize your beef tartare. Here are some exciting variations to try:
Classic French Beef Tartare
This version stays true to tradition, featuring capers, Dijon mustard, parsley, and a raw egg yolk. Serve with crispy fries or toasted baguette slices for an authentic French experience.
Modern Twists on Beef Tartare
Looking to try something different? These modern takes on beef tartare are sure to impress:
- Spicy Tartare: Add finely chopped jalapeños and a splash of hot sauce for a tartare with a kick.
- Asian-Inspired Tartare: Swap out mustard and capers for soy sauce, sesame oil, and a touch of fresh ginger. Garnish with sesame seeds and scallions for a delicious fusion dish.
- Tuna Tartare: If you want to venture away from beef, tuna tartare is a popular alternative. It’s typically made with sushi-grade tuna, avocado, and soy-based dressings.
Pairing Beef Tartare with the Perfect Sides and Drinks
Beef tartare is a rich dish, so you’ll want to balance it out with lighter sides and refreshing drinks. Here are a few ideas to enhance your meal:
Ideal Side Dishes for Beef Tartare
- Fries: Crispy fries are a classic pairing for beef tartare. The crunchy texture complements the softness of the tartare.
- Toasted Baguette: Thinly sliced and toasted baguette provides a crisp, crunchy base for scooping up the tartare.
- Fresh Salad: A simple salad with a tangy vinaigrette helps cut through the richness of the beef and egg yolk.
Beverage Pairings
- Sparkling Water: If you prefer non-alcoholic drinks, sparkling water with a twist of lemon is a refreshing choice.
- Citrus Juice: A freshly squeezed citrus juice like lemon or grapefruit juice can balance out the flavors of the tartare.
FAQs
What is beef tartare made of?
It is a dish composed of finely chopped raw beef, mixed with ingredients like capers, cornichons, shallots, Dijon mustard, and typically topped with a raw egg yolk. These components give the dish its distinctive tangy, savory, and creamy taste.
What is the best cut of beef for beef tartare?
The best cuts for it are tender, lean cuts like tenderloin, top round, or sirloin. These cuts are easy to chop finely, have little fat, and provide a tender texture, which is crucial for the dish.
Can beef tartare be made ahead of time?
No, it’s best to prepare this dish just before serving. The dish is meant to be eaten fresh, as it involves raw ingredients that can lose their texture and flavor if left out for too long.
What do you serve with beef tartare?
Beef tartare pairs well with toasted baguette slices or crispy fries. Some also serve it with a simple salad or pickled vegetables to balance the richness of the dish.
Can you use other meats for tartare?
Yes! While beef is the traditional choice, tartare can also be made with other meats like tuna. Tuna tartare is particularly popular and is usually seasoned with soy sauce, sesame oil, and sometimes served with avocado.
Wrapping it All Up
Making beef tartare at home is easier than you think. The key to success lies in using the freshest, highest-quality beef and finely chopping it by hand. Whether you stick with the classic French version or experiment with creative flavors, this dish is sure to impress anyone you serve it to. And the best part? It doesn’t require any cooking—just a bit of patience, attention to detail, and a love for bold flavors.
So, next time you’re looking for something special to make for a dinner party, or just want to treat yourself, give beef tartare a try. Serve it with some crispy fries or a fresh baguette, and enjoy the rich, complex flavors that this dish has to offer. Trust me—you’ll be coming back for more!
For more ideas on how to prepare your beef tartare, check out this guide on the history of steak tartare.