How to Make Beef Tartare

tartare de boeuf à la truffe noire image by Eric Isselée from

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.


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

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.

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

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

Add the beef and mix well.


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.

Garnish the tartare with a sprinkle of red onion.

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