Steak Tartare Recipe

Name: Steak Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 anchovy fillets; 2 garlic cloves, peeled and crushed; 1 teaspoon capers; 1 egg; 2 tablespoons Dijon mustard (no substitutes); 1 tablespoon Worcestershire sauce; salt, to taste; fresh ground black pepper, to taste; 1/4 cup olive oil (no substitutes); 1 lb freshly ground beef tenderloin; 1/4 cup minced shallot; 4 tablespoons chopped egg whites; 4 tablespoons chopped egg yolks; 4 tablespoons brunoise red onions; 4 tablespoons finely chopped fresh parsley leaves; 8 slices white bread, crusts removed, tossed in olive oil, seasoned with salt and pepper and toasted

Servings: persons

2 anchovy fillets
2 garlic cloves, peeled and crushed
1 teaspoon capers
1 egg
2 tablespoons Dijon mustard (no substitutes)
1 tablespoon Worcestershire sauce
salt, to taste
fresh ground black pepper, to taste
1/4 cup olive oil (no substitutes)
1 lb freshly ground beef tenderloin
1/4 cup minced shallot
4 tablespoons chopped egg whites
4 tablespoons chopped egg yolks
4 tablespoons brunoise red onions
4 tablespoons finely chopped fresh parsley leaves
8 slices white bread, crusts 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 ingredients and form a paste.", "Add the egg and mustard.", "Whisk well.", "Season with salt, pepper & Worcestershire sauce.", "Whisk in the oil, to form an emulsion.", "In a cold mixing bowl, combine the tenderloin and shallots.", "Season the meat with salt & pepper.", "Add the emulsion and mix well.", "Form the tartare into 4 oz rounds, about 1 inch thick.", "Place in the center of 4 cold plates.", "Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.", "Serve with toast points.", "Now, enjoy!", "The American Egg Board states: ""There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ""."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 anchovy fillets, 2 garlic cloves, peeled and crushed, 1 teaspoon capers, 1 egg, and more.

Yes, Steak Tartare falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak Tartare

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