Original Steak Tartare Recipe - Allrecipes.com
Original Steak Tartare Recipe
  • READY IN 40 mins

Original Steak Tartare

Recipe by  

"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • READY IN

    40 mins

Directions

  1. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

May 09, 2008

1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to texture, presentation and flavour. 2. I prefer Pikapeppa Sauce or Cholula to Tabasco; both have superior flavour and complexity. For a nicer presentation a food mold can be used. 3. Adding brandy is an excellent idea, especially something interesting like Calvados. 4. The quality and freshness of the ingredients cannot be overemphasized. 5. The basic recipe can then be taken in a number of flavour and presentation directions with garnishes and condiments. 6. Scallions, minced cucumber, bell pepper (any colour), capers, duxelles, chopped hard boiled egg (if you are leery about using raw eggs), etc. can be served on the side. 7. An assortment of red, green and black cornichons (peppercorns) can add colour to the presentation. 8. Greek Tzatziki (a mild dressing of yogurt and cucumber), or a light horseradish sauce will add additional zest if desired. 9. As with Sushi, however, be careful not to overpower the basic delicate flavour of this dish. 10. Flatbread, lightly oiled and pan-fried, makes a nice alternative to the usual toast points or crackers.

 
Dec 23, 2003

If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.

 

9 Ratings

Dec 11, 2008

OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it

 
Sep 10, 2007

This is a once in a blue moon treat for my hubby and I. I'm not a meat eater, but this is the exception. I will only buy the meat from our German butcher and have him grind it. There were a couple of ingredients in this recipe that I normally don't use and I must say that they were nice additions. I don't care for egg in this so I skipped it and added finely minced onion. We served this on buttered Russian rye bread. Most German restaurants and Oktoberfests will no longer serve this, so it's nice to be able to make it at home. Delicious and thanks, Itsi.

 
Jan 12, 2009

Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef.

 
Aug 25, 2007

I've been looking for a recipe for Beef Tartare. This is excellent. Use ONLY ground tenderloin and make sure it is VERY fresh. You are risking illness with eggs, but if they are fresh the chances are pretty remote. This is delicious and 100% authentic.

 
Jun 13, 2008

My husband made X rated noises while eating this, so I'll have to assume it was awesome, as I'm way too much of a ninny to try it. I'm making it again for him on father's day so long as I can get some more yard eggs (don't trust grocery store eggs for this recipe).

 
Jun 22, 2011

This is a great recipe.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Best Thanksgiving Day Recipes
Best Thanksgiving Day Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Shooter's Steak Sandwich

Layers of seared steak and sautéed mushrooms star in this pressed sandwich.

Hamburger Steak with Onions and Gravy

See how to put a simple twist on a delicious diner classic.

Marsala Marinated Skirt Steak

See how to make grilled skirt steaks marinated with slightly sweet Marsala wine.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States