Description
Steak Tartare is a sophisticated and flavorful appetizer that you can make at home in just 20 minutes. This version is inspired by classic French beef tartare, and it’s as fresh and delicious as it gets. Using high-quality NY strip steak, it’s finely chopped and mixed with tangy mustard, Worcestershire sauce, and cornichons, topped with a luscious egg yolk. It’s the perfect dish to impress your guests!
Ingredients
For the Steak Tartare:
¾ – 1 lb NY Strip (trimmed of excess fat; can substitute with Sirloin or Filet Mignon)
¼ cup (4 Tbsp) salted butter, melted and slightly cooled
¼ cup white onion, minced
4 small cornichons, finely chopped (about 2 Tbsp)
2 Tbsp capers, drained and finely chopped
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 medium garlic clove, grated
Generous pinch of kosher salt
¼ tsp freshly ground black pepper
For Serving:
Baby arugula
Extra virgin olive oil
1–2 very fresh egg yolks (depending on serving size)
2 Tbsp chives, thinly sliced
Flaky sea salt
Coarse whole grain mustard
Extra cornichons
Grilled or toasted bread, crostini, or crackers
Instructions
- Prepare the Steak:
Thinly slice the steak across the grain into planks about ¼-inch thick. Stack a few on top of each other, then cut them into ¼-inch thick strips. Dice the strips into ¼-inch cubes and place them in a large mixing bowl. - Mix in the Ingredients:
Add the melted butter, minced white onion, chopped cornichons, chopped capers, Worcestershire sauce, Dijon mustard, grated garlic, salt, and pepper to the steak. Stir everything very well to combine. Taste and adjust the seasoning as needed. - Garnish & Serve:
To serve, spoon the tartare mixture onto a plate. Create a well in the center and drizzle it with extra virgin olive oil. Place a fresh egg yolk into the well. Garnish with thinly sliced chives, a pinch of flaky sea salt, and serve with cornichons and whole grain mustard on the side. - For individual servings, divide the mixture into two plates and top with their own egg yolks and garnishes. If you want a uniform presentation, use a biscuit mold to shape the tartare into a circle.
Notes
- Make it spicy: Add a pinch of chili flakes or a small amount of hot sauce to the tartare for a bit of heat.
- Try different garnishes: Top the tartare with some microgreens or a drizzle of truffle oil for an extra indulgent touch.
- Go vegan: Use a plant-based protein, such as finely diced tofu or tempeh, in place of the beef for a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (since it's a raw dish)
- Category: beef
- Cuisine: French
