steak tartare


Steak Tartare is a minced (not ground) raw meat dish of French origin. It is served as a cold meal dish, often with chopped onions, capers and a raw egg. (Pic2) Other additives are possible and left up to your imagination.

This dish has some similarities to Mexican carne apache, but is nevertheless very different.

Food safety warnings:


Pic1: mincing almost-frozen meat
Pic2: steak tartare - internet picture


This is what I used per serving:

  • ½ lb. lean steak
  • 1 tsp. Mustard
  • 1 tbsp. capers
  • 1 tbsp. shallot, minced
  • 1 tbsp. chives
  • Lemon juice, fresh, as needed
  • 2 egg yolks
  • S&P
  • gherkins as needed


  • Season the meat.
  • Wrap it and place it in the freezer for 30 minutes.
    This makes it a lot easier to cut the meat in thin slices.
  • With a very sharp knife,
    • cut thin slices of the steak.
    • Cut the slices in thin strips.
    • Cut the strips in tiny cubes. (Pic1)


  • Coarsely ground meat will do,
    but be careful not to mash it into a paste.

Directions, continued

Serving suggestion: