How to Make Beef Tartare

by Meghann Carey

Items you will need

  • 2 cloves garlic
  • ¾ tsp salt
  • ½ tsp freshly ground pepper
  • 1 tsp Worcestershire sauce
  • ¼ cup olive oil
  • 2 tbsp Dijon mustard
  • 1 egg
  • 1 tsp capers, drained
  • 2 anchovy filets
  • ¼ cup minced shallots
  • 1 pound ground beef
  • Chilled plate
  • Chilled bowl
  • Fork
  • Whisk
  • Diced red onion
  • Crackers
  • Bread

Beef tartare, also known as steak tartare, is a dish made of finely chopped raw beef seasoned with salt, pepper and herbs. The seasoned beef is shaped into a round, hamburger-like shape with an indentation in the top where a raw egg yolk can be placed and is usually served with capers, parsley and onions. Beef tartare is easy to prepare and takes just 10 minutes even for the average chef. The first step of preparation is to put a bowl and a serving plate in the refrigerator to chill 1 hour before making the meal.

Preparation

Step 1

Combine the anchovies, garlic and ¼ tsp of salt in the chilled bowl. Mash them with a fork to make a paste.

Step 2

Mash the capers into the paste. At this point, the egg can be whisked in or it can be kept aside to display on top at the end.

Step 3

Whisk in the mustard then slowly whisk in the olive oil until everything is combined.

Step 4

Whisk in the remaining ½ tsp of salt, black pepper, and Worchestershire sauce.

Step 5

Add the beef and mix well.

Serving

Step 1

Mound the beef in the center of the chilled plate. It should look like a thick hamburger. If the egg remains, create an indention in the center of the tartare and place the raw egg yolk in the middle.

Step 2

Garnish the tartare with a sprinkle of red onion.

Step 3

Toast slices of bread, cut them into triangles, and arrange them around the tartare.

Tips

  • Keep the tartare refrigerated until time to serve.

    Crackers can be subbed for the toast in the final serving presentation.

Warnings

  • Young children, the immune-compromised and the elderly should not eat raw eggs or raw meat.

Photo Credits

  • tartare de boeuf à la truffe noire image by Eric Isselée from Fotolia.com

About the Author

Currently based in Nashville, Tenn., Meghann Carey has been writing since 2000. She has been published in "The Cluster," where she covered sports. Carey has a Bachelor of Arts in English literature from Mercer University and a Master of Arts in English literature with an emphasis in creative writing from Belmont University.