Meat · France
Classic steak tartare
The gateway dish. Hand-chopped beef, a glossy raw yolk, and sharp capers — the way Paris bistros have served it for a century.
- 15 min
- Beginner
- Serves 1
Ingredients
- 200 g very fresh beef (tenderloin, sirloin, or top round), from a butcher you trust
- 1 pastured, free-range egg yolk
- 1 small shallot, finely diced
- 1 tbsp capers, chopped
- 1 tsp Dijon mustard
- 1 tbsp raw butter, softened, or cold-pressed olive oil
- A squeeze of lemon
- Black pepper and fresh parsley
Method
- 1
Keep the beef cold until the last minute. Trim off sinew but keep any soft fat.
- 2
Chop the beef by hand with a sharp knife into small cubes. Don't use a grinder — chopping keeps the texture.
- 3
Fold in the shallot, capers, mustard, lemon, and the softened butter or olive oil.
- 4
Shape into a mound, press a dip into the top, and sit the raw yolk in it.
- 5
Finish with pepper and parsley. Break the yolk and mix as you eat.
