Herbed and Spicy Steak Tartare

  • Active Time 10m
  • Total Time 10m

Serves 5

According to legend, invading barbarians such as the Huns, Tartars and other Attilas who marched upon the East of France several thousand years ago, ate pieces of raw meat that they had tenderized by leaving them for a few hours under the horse's saddle. From this legend comes the name "Tartare Steak" given to any ground raw meat dish. The following version is lighter than the traditional recipe, which blends the mixture with an egg yolk.


  • 2 teaspoons Dijon mustard
  • 2 teaspoons French mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons cognac
  • 1/3 teaspoon ground cumin
  • 1/3 teaspoon ground cayenne pepper
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons chopped flat-leaf Italian parsley
  • 1 tablespoon chopped basil
  • 2 tablespoons chopped chives
  • 1 1/2 pounds chilled ground beef

Companion recipe: Potato Cakes


Mix the two mustards in a large bowl. Add the lemon juice, cream, oil, cognac, cumin, cayenne, salt and pepper. Mix well, and then add the parsley, basil and chives. Add the ground beef and mix thoroughly with two forks, aerating the mixture rather than squashing it or turning it.

TO SERVE: Mound the tartare onto serving dishes and serve immediately, with various salads and toasted bread, or with Potato Cakes.

NOTE: The basil may be replaced by tarragon, chervil, dill or fresh coriander (cilantro).

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2675

nutrition information per serving

357 calories; 26g total fat; 97mg cholesterol; 502mg sodium; 2g carbohydrates; 0g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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