Tips for Making Steak Tartare at Home

Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance of savory and spicy notes all smoothed perfectly with the velvet creaminess of freshly hand-made mayonnaise.

00_Steak_Tartare
When brought to the table already prepared steak tartare is often crowned with a beautiful golden egg yolk, accompanied by a few ingredients like capers, chopped onions and parsley, and a spicy Dijon mustard allowing you to further mix to your own preference.  Photo: Flickr, Steak Tartare, Mark Mitchell

Start with the Best

While always a pleasure at your favorite French restaurant, this dish can be prepared and enjoyed at home anytime.

The recommended cuts vary according to recipe, ranging from filet mignon to tenderloin to sirloin. The ultimate key to a successful steak tartare is to always start with the freshest and best quality beef. For an over-the-top experience, try one of our Kobe-style waygu beef steaks.

Once you have your steak, the basic ingredients are simple: salt and pepper, mustard, capers, minced shallot, lemon juice, parsley or chives, raw egg yolk, cornichons and a baguette for serving.

Quick Tips

  • Fresh is as Fresh Does – Get the best and freshest beef – plan to use it the very same day you get it.
  • Mise en Place – Because you want to serve and eat steak tartare immediately following preparation, be certain you have everything ready ahead of time. This will allow you work in the most efficient manner.
  • The Sharpest Knife in the Drawer – The sharper the knife the easier the task. Hand chopping is the authentic and best preparation. It can seem like a lot of work, but perseverance will yield a far superior texture.
  • Just Chill – Really chill the meat for at least an hour or two, or put it in the freezer for 30 minutes or so. This will give it enough firmness to cut and chop into tiny pieces. If you find you are a little slow with the knife work, prepare smaller portions at a time. Keep the already chopped meat in the refrigerator or chilled on ice as you work.
  • The Real Deal – Use true French Dijon mustard; it is more flavorful and spicier than its domestic counterpart.
  • The Incredible Edible Egg – We like quail eggs for this part. Get the best eggs you can.
  • Supporting Players –  Steak tartare is generally served with toasted baguette slices, assorted condiments and sometimes French-fried potatoes.

If you make steak tartare at home with D’Artagnan beef, be sure to share photos with us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter.

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