Steak Tartare

Steak Tartare
Photo by Jason Lowe


  • 1-½ lb.beef tenderloin (tail end)
  • Tabasco sauce for serving
  • 4-½ Tbs. Worcestershire sauce
  • Heaping ½ cup capers, finely chopped
  • Large bunch of fresh parsley, chopped
  • 1 cup minced shallots
  • Salt and pepper
  • + 2 more ingredients
    • 1/3 cup ketchup
    • 4 egg yolks

Cut the meat into matchstick-thin strips, then bundle them up, turn them around 180 degrees, and cut into little cubes. Start chopping the meat and continue until it eventually forms into a ball on the board. Mix the meat with some of the parsley, the Worcestershire sauce, a little of the ketchu...

View full recipe at Fine Cooking


Variations on Steak Tartare

  • Steak Tartare
    • 1/2 pound best-quality beef tenderloin
    • 4 tablespoons finely chopped red onion
    • 2 teaspoons Dijon mustard
    • 1/4 cup plus 1 teaspoon mayonnaise
    • +6 other ingredients

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