For a long time, I reserved beef tartare for brasseries… until the day I understood that the real secret is above all the quality of the meat and the knife's touch.
When you start with a good, fresh piece of beef, the rest is just about seasoning and a clean texture, not a mush.
My version of tartare remains deliberately traditional: mustard, capers, gherkins, parsley, a little shallot, Worcestershire, Tabasco if you like, and the egg yolk which brings that round and gourmet side.
I cut the beef with a knife (not a meat grinder): it retains texture, it's chewy, and it avoids the "packed minced steak" effect.
For a touch of seasonality without betraying the classic spirit, I simply add a few crisp, finely sliced radishes and a little chives. It stays true to the brasserie style, livens things up, and adds a touch of freshness.
Nutritionally, this is a dish rich in protein, with good levels of iron, zinc and B vitamins.
In terms of organization, you can prepare everything in advance (chopped condiments, sauce, cold plates) and only mix the meat at the last moment.
And if you're serving it with fries, start them first: beef tartare, on the other hand, takes only a few minutes to make, and it deserves to arrive at the table nice and fresh!
Traditional beef tartare
4
people23
minutes0
minutes377
kcal23
minutesA recipe for hand-cut beef tartare , seasoned in the French style with capers, gherkins, mustard, and egg yolk. Served chilled, with fries or a salad, it's simple and precise.
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Ingredients
600g of very fresh beef (fillet, rump steak or sirloin tip), to be cut with a knife
4 egg yolks
2 shallots
2 tablespoons of capers (drained)
6 pickles
1 tablespoon of chopped flat-leaf parsley
2 tablespoons of chopped chives
8 Radishes (in season), nice and crunchy
2 tablespoons of Dijon mustard
2 tablespoons of ketchup
2 tablespoons of Worcestershire sauce
1 tablespoon of neutral oil (grapeseed or sunflower)
Tabasco (optional)
Fine salt, freshly ground pepper
Preparation steps
- Put 4 plates in the fridge (or 10 minutes in the freezer): a tartare likes cold dishes.
- Prepare the condiments: peel and finely chop the shallots. Chop the capers and gherkins. Finely chop the parsley and chives. Dice the radishes into a very fine brunoise (small cubes).
- Cut the beef with a knife: first slice it into strips, then into smaller, even cubes (5 to 7 mm). Work quickly to keep the meat very cold.
- In a bowl, mix the seasoning base: mustard, ketchup, Worcestershire sauce, neutral oil, a pinch of salt, pepper, and 2 to 3 drops of Tabasco sauce if you like. Taste it: it should be flavorful, but not overly salty (the meat will mellow it).
- Add shallots, capers, gherkins, herbs and radishes to the bowl. Mix.
- At the last minute, pour this mixture over the beef and gently mix with a spoon (without mashing). Adjust the salt and pepper.
- Divide into 4 portions (using a ring mold if you prefer) and place an egg yolk on each tartare. Serve immediately, chilled.
📊 Nutritional Information
1 serving (approx. 195g)
| Nutrient | Value |
|---|---|
| Calories | 377 kcal |
| Proteins | 36g |
| Carbohydrates | 9g |
| including sugars | 5g |
| Lipids | 21g |
| including saturated fatty acids | 6g |
| Fibers | 1g |
| Sodium | 760mg |
| Vitamins | |
| Vitamin B12 | 95% RDA |
| Vitamin B6 | 35% AJR |
| Vitamin B3 | 55% AJR |
| Minerals | |
| Iron | 30% AJR |
| Zinc | 55% AJR |
| Selenium | 50% of the recommended daily allowance (RDA) |
* RDA = Recommended Daily Allowance
📝 Notes
Safety and common sense: use extra-fresh meat purchased the same day, keep it chilled, and avoid leaving tartare at room temperature. If you are serving children, pregnant women, or people with health conditions, it is best to avoid raw meat.
💡 Chef's Tips
To stay true to the traditional spirit of tartare: very fresh beef, a sharp knife, and mixing at the last minute. If you're preparing it in advance, keep the meat and seasoning separate in the refrigerator, then assemble just before serving.
🔄 Variations
- Tartare plus brasserie: replace the radishes with 1 tablespoon of very finely chopped white onion.
- Milder tartare: reduce the mustard to 1 tablespoon and add 1 tablespoon of heavy cream (more “creamy” texture, while remaining classic).
