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Original Steak Tartare

Original Steak Tartare


"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."
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40 m servings 231 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.

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Read all reviews 10
  1. 10 Ratings

Most helpful positive review

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 t...

Most helpful critical review

As is, this recipe is just ok. I doubled the condiments for the same amount of beef and still thought it was just ok. It seems as though it is missing something-like capers and a bit of garlic. ...

Most helpful
Most positive
Least positive

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 t...

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.

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

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 coup...

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...

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 chance...

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 ge...

Just outstanding! I will write-out and post the recipie on my kitchen wall, till I "own" the formula. I scaled back to a single, carnivore's meal. Except; no hot pepper, and I drank the brandy....

This is a great recipe.

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