Steak Tartare

steak tartare on a plate
Yield: 4

Mixed Steak Tartare


  • 4 oz lean beef, chopped (eye of round or tenderloin)
  • 2 egg yolks
  • Cracked black pepper
  • Flakey salt
  • Olive oil
  • Onion, finely chopped
  • Pickle, finely chopped
  • Capers, finely chopped
  • Shallots, finely chopped
  • Parsley, finely chopped
  • Dijon mustard
  • Anchovies or anchovy pasta
  • Ketchup
  • Worcestershire sauce
  • Hot sauce
  • Good crusty bread, toasted


  1. For a plated tartare, divide meat into two four-ounce portions and divide between two plates. Make a well in the center of each plate of meat and gently place the yolks in the well, then season with salt and cracked black pepper. Arrange your additional ingredients around the meat and serve with toasted bread.
  2. For a mixed tartare, place the yolks in a bowl and season with salt and pepper, then loosen with a drizzle of olive oil. Add chopped meat and any additional ingredients that you would like to include. Taste and adjust seasoning, as necessary, and serve with toasted bread.

If you have a sweetie and your sweetie eats meat, try making them a plate of steak tartare on your next evening in. While this dish is often considered posh, it actually has humble roots in neighbourhood eateries and bistros. So if you’re on a budget, go for the eye of round over the tenderloin, and use the extra money for a bottle of wine.

Whether you opt for the plated or mixed style of steak tartare, it is really a meal that is best when you embrace the “choose your own adventure” nature of the dish. Include the ingredients listed that you like, and disregard the rest. And always make sure you taste what you are serving, especially if it’s for your sweetie.

(The bread in these photos is from Landed Bakehouse, and the beef is from Can Do Farm—where you can try to love your locals.)

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