Beef Steak Tartare – an all time classic


Cooking doesn’t always mean to follow complex recipes. Sometimes it’s just about mixing the right ingredients! In my opinion this is true when it comes to preparing a nice beef tartare. Although there is a traditional recipe with traditional ingredients (I remember the cooking demonstrations we’ve had during hotel school in Lausanne very well) I prefer to mix it by guess and by gosh:-)

With a short break of 18 months I’ve been living in Switzerland for the past 8 years and I dare to say the Swiss meat lovers are crazy about beef steak tartare! There is hardly a restaurant which doesn’t have it on its menu. However this doesn’t mean it is always good! The quality of the meat is key and ideally the meat was chopped by hand and not processed with a mincing machine. You can see from the picture I made this mistake! I went to the butcher and ordered meat for a beef steak tartare and unfortunately forgot to tell them that I was planning to chop it myself. Well, it is not the end of the world, but in a restaurant I expect that the chef takes the time and chops the meat with a sharp knife! The difference in texture (and I believe somehow in taste) is huge! For the meat you should choose a lean cut, for example tenderloin. For the amount of seasoning it is really up to your taste. Start easy and add the ingredients little by little. Some like it spicy, some more tomatoey, some more sour. If not all ingredients are liked by everyone (e.g. capers or anchovies), I sometimes leave it on the side so everyone can mix their perfect beef tartare “à la minute”. This is really a quick but deluxe meal for after work dinners or spontaneous invitations. Enjoy!

Beef Steak Tartare - an all time classic
Prep time
Total time
Serves: 2
  • 250 g of chopped filet of beef
  • 1 egg yolk
  • 1 finely diced shallot
  • Tabasco
  • Worcester sauce
  • Salt
  • Pepper
  • Optional:
  • Finely diced capers
  • Finely diced anchovies
  • Ketchup
  • For the garnishing:
  • Caperfruits
  • Pickled gherkins
  1. Mix the meat with the tabasco, Worcester sauce, salt, pepper, capers, anchovies and a little bit of ketchup. Season until it is according to your taste. Add one egg yolk. If you like you can also put the fresh egg yolk on top of the tartare just before serving. Looks quite nice!
  2. Bring the tartare in a nice shape with a ring, remove the ring and garnish it with the caperfruits and the onions and gherkins on the side.
  3. Serve with some freshly toasted white bread.





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