Steak Tartare (Tartare de Filet de Boeuf)

  • Serves

    serves 4


This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.


  • 14 oz. trimmed center-cut beef tenderloin
  • 1 12 tbsp. Dijon mustard
  • 2 egg yolks
  • 14 cup canola oil
  • 6 tbsp. salt-packed capers, rinsed, drained, and minced
  • 2 tbsp. minced, pitted green Niçoise olives
  • 2 tbsp. minced parsley
  • 1 12 tbsp. Worcestershire sauce
  • 14 tsp. hot sauce, such as Tabasco
  • 4 cornichons, minced
  • 1 small yellow onion, minced
  • Kosher salt and freshly ground black pepper, to taste
  • French fries, for serving
  • Mixed salad greens, for serving


Step 1

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

Step 2

Remove beef from freezer and cut into 1⁄4" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

Step 3

To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.

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