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Steak Tartare

Source: Casual Cuisines of the World - Bistro
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4 as a main course; 6-8 as a first course
In many of the best French bistros, steak tartare is prepared tableside by a waiter highly skilled in the art of chopping and mixing the beef, egg and seasonings. The waiter uses no measuring spoons, making the dish by memory with nothing but a sharp knife and a fork. For superior taste and texture, use only the knife, rather than a grinder, to chop the fillet.
1 lb  beef sirloin, finely chopped (see note)
2 tablespoons finely chopped white onion
1 1/2 tablespoons capers, rinsed and well drained
1 egg yolk
1 tablespoon catsup (tomato sauce)
1 tablespoon mayonnaise
2 teaspoons worcestershire sauce
1 1/2 teaspoons Dijon-style mustard
1/4 teaspoon Tabasco sauce or other hot-pepper sauce
1 teaspoon salt
1 teaspoon freshly ground pepper
3 cups lightly packed mixed salad greens
1/4 cup vinaigrette
Other necessary recipes:
Steak Tartare Recipe at
Place the chopped beef sirloin in a large bowl. Add the onion, capers, egg yolk, catsup, mayonnaise, Worcestershire sauce, mustard, Tabasco sauce, salt and pepper and, using your hands or a fork, mix together well.

Divide the meat mixture into 4 equal portions and gently pat each portion between your palms into a patty about 1-1 1/2 inches thick. Place the patties on the center of individual plates.

Place the salad greens in a large bowl and drizzle the vinaigrette over the top. Toss to coat evenly. Arrange the mixed greens around the patties on each plate and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4 as a main course; 6-8 as a first course
Calories: 135
Fat. Total: 8g
Protein: 13g
Carbohydrates, Total: 2g
Sodium: 515mg
% Cal. from Fat: 53%
Cholesterol: 62mg
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Marion Reviewed: 02/05/2012
Steak Tartare recipe - thumbs down = Zero cups
This sounds disgusting. I have eaten Tartare in many German restaurants, created masterfully tableside. Not a one uses catsup, mayonnaise or Tabasco sauce. Usually some anchovies are included, along with the egg yolk, capers and onion. You serve yourself by spreading the tartare onto wonderful bread with a little unsalted butter. Nectar of the gods, but I would never try this recipe.
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