Steak Tartare

  • Serves

    serves 2


For notes on raw beef and egg yolks and a non-French variation on steak tartare read The Raw Truth.


  • 2 egg yolks
  • 2-3 Tbsp. ketchup
  • 2 tsp. dijon mustard
  • 1 tsp. worcestershire sauce
  • 2-3 dashes Tabasco
  • 3 Tbsp. olive oil
  • 3-4 Tbsp. fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 lb. rump steak, exterior fat removed
  • 12 small yellow onion, peeled and chopped
  • 3 small cornichons, chopped
  • 2 tsp. capers, drained
  • 14 bunch parsley, trimmed and chopped


Step 1

Whisk egg yolks, ketchup, mustard, worcestershire, and Tabasco in a large bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.

Step 2

Slice beef into thin pieces with a very sharp knife or cleaver. Gather pieces together and slice crosswise into smaller pieces, then finely chop them and add to the bowl.

Step 3

Add onions, cornichons, capers, and half the parsley, and mix gently with 2 spoons until just combined. Adjust seasonings. Divide between 2 plates and garnish with remaining parsley. Serve with french fries, if you like.

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