Classic Beef Tartare
Trying a French classic is a must! For some, tartare is wonderful; for others, it’s too bold. This recipe will appeal to those who like recreating refined restaurant dishes at home. No special skills are required.
Updated : 16 March, 2026
Easy
About 30 min.
Ingredients
150 grams
Beef tenderloin
20 grams
Capers
0.25
Onion
10 grams
Greens
0.5
Cornichons
2
Quail eggs
0.3
Lemon
0.5 teaspoon
Dijon mustard
0.25 teaspoon
Tabasco
0.5 teaspoon
Worcestershire sauce
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make beef tartare? Prepare all the necessary ingredients. Beef is used raw, so buy meat only from a trusted store. Instead of tenderloin you can use another cut - the main thing is that the meat is extremely fresh: red (not gray and not dark burgundy), with no strong smell. The meat must be cold, so keep it in the refrigerator or on an ice bed during preparation.
Step 2
Interestingly, some chefs believe tartare must be made only from fresh meat, while others say the flavor is more interesting when using frozen meat. Rinse the beef under running water and pat dry with paper towels. Remove any sinews and membranes if present. Cut the meat with a knife into small pieces 0.3-0.5 cm. For a neat look, try to keep the pieces similar in size and shape.
Step 3
Peel, rinse, and mince the onion very finely - it shouldn’t stand out in the texture. Finely chop the capers, green onion, and gherkin as well. Add them to the meat. Squeeze lemon juice into the bowl and mix thoroughly. The lemon juice helps sanitize and makes the meat more tender.
Step 4
Next add mustard and sauces. When adding Tabasco, keep in mind it comes in different heat levels. Mix well.
Step 5
Separate the egg whites from the yolks. Reserve one yolk for decoration. Add the second yolk to the meat and mix until uniform. (You can use the whites in other dishes.)
Step 6
You can serve tartare as a mound, but it’s better to use a round or rectangular plating ring. Press the meat lightly so there are no gaps. Remove the ring and garnish with the yolk and herbs.
Author note
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