Classic French Beef Tartare: A Simple and Fast Recipe Perfect for Summer

Nothing beats a refreshing, light meal on a warm day, and Beef Tartare is a timeless French classic that’s ideal for hot summer nights. Reminiscent of the 1980s' fine dining era, this dish combines high-quality raw beef with tangy pickles, capers, shallots, and a hint of mustard, creating an explosion of flavors that is both bold and delicate. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, beef tartare can be made quickly with minimal ingredients and preparation time.

Table of Contents

1. What Is Beef Tartare?
2. Ingredients for Traditional Beef Tartare
3. Step-By-Step Recipe: How to Make Classic Beef Tartare
4. Pro Tips for Perfect Beef Tartare
5. Serving Suggestions
6. Frequently Asked Questions

What Is Beef Tartare?

Beef Tartare, also known as Steak Tartare, is a raw dish made from minced or finely chopped high-quality beef, seasoned with spices and herbs, and often served with egg yolk. Originating in France, this classic dish is typically prepared tableside in upscale restaurants. However, it’s easy enough to make at home, especially if you’re after a retro touch reminiscent of the 1980s, when tartare was a staple in gourmet dining.

Ingredients for Traditional Beef Tartare

For this recipe, each ingredient plays an essential role in creating the tartare’s iconic taste and texture. Freshness and quality are key, so choose ingredients carefully.

• Beef: Opt for high-quality cuts like filet mignon or sirloin, ideally rated 3A or higher.
• Cornichons: Small pickles for a tangy bite.
• Shallots: Mild onions that add a sweet, delicate flavor.
• Capers: Salty and briny, they elevate the overall taste.
• Egg Yolk: Adds creaminess and binds the ingredients together.
• Mustard: Use Dijon mustard for a traditional French flavor.
• Vegetable Oil: A small amount to blend the ingredients.
• Radishes (optional): For garnishing, adding color and crunch.

Additional Ingredients for Seasoning:

• Salt and Black Pepper: Essential for bringing out the flavors.
• Parsley: Adds freshness and color to the dish.
• Vinegar (optional): A dash can enhance tanginess.

Step-By-Step Recipe: How to Make Classic Beef Tartare

Step 1: Prepare the Ingredients

Begin by gathering all ingredients on a clean workspace. Chill your beef until just before preparation to maintain its freshness.

1. Dice the Beef: Finely slice the beef into thin strips, then cut into small cubes. Keep the pieces consistent for a smooth texture.
2. Chop the Pickles and Capers: Dice the cornichons and capers roughly. They’ll add texture and a sharp, tangy flavor.
3. Slice the Shallots: Thinly slice shallots and set them aside. For best results, keep the slices uniform.
4. Prepare the Garnishes: Chop radishes and parsley for garnishing the final dish.

Step 2: Mix the Seasonings

1. In a small bowl, combine a dollop of Dijon mustard, a drizzle of vegetable oil, and a pinch of salt and pepper.
2. Mix well until the ingredients are blended, then set aside for the final step.

Step 3: Combine the Beef and Seasonings

1. Place the diced beef in a chilled mixing bowl.
2. Add the pickles, capers, shallots, and parsley to the beef.
3. Gently mix the ingredients, adding more mustard or oil if needed.
4. Taste and adjust the seasoning with salt and pepper.

Step 4: Serve with Egg Yolk

1. Create a Nest: Arrange the beef mixture on a plate, creating a small well in the center.
2. Add the Egg Yolk: Place a raw egg yolk in the center well, as it’s traditionally served. This adds richness and a creamy texture when mixed in.
3. Garnish: Sprinkle with chopped radishes and parsley for color.

Pro Tips for Perfect Beef Tartare

• Choose Fresh, High-Quality Beef: Always use the freshest, highest-quality beef you can find, ideally purchased from a trusted butcher.
• Chill the Ingredients: Keep all ingredients, especially the beef, well-chilled before preparation. Cold beef maintains a better texture and flavor.
• Knife Skills Matter: A sharp knife ensures even slices and cubes, improving the texture and presentation of your tartare.
• Adjust Seasonings Gradually: Taste as you go, adding salt, pepper, and mustard in small increments until it’s just right.
• Serve Immediately: Beef tartare is best served right after preparation to ensure it’s cold and fresh.

Serving Suggestions

Beef Tartare can be enjoyed on its own or with a variety of sides and garnishes. Here are a few classic ideas to make your tartare experience even more memorable:

• Toasted Baguette Slices: Crisp and perfect for scooping up the tartare.
• French Fries or Potato Chips: Add a crunchy, salty contrast.
• Light Salad: A green salad with a simple vinaigrette can balance the richness.
• Glass of Red Wine: Pair with a light-bodied red, such as Pinot Noir, for a classic French dining experience.

Frequently Asked Questions

1. Is beef tartare safe to eat? Yes, if it’s made with high-quality, fresh beef. Make sure to source meat from a reputable butcher and keep it chilled until preparation. Always practice good food hygiene.

2. Can I make beef tartare in advance? For the best results, prepare beef tartare just before serving. However, you can pre-chop the ingredients (except the beef) and refrigerate them, then combine just before serving.

3. Can I use a different type of meat for tartare? While beef is traditional, other meats like tuna or salmon can also be prepared in a similar tartare style.

4. Should I use egg yolk in tartare? Egg yolk is traditional and adds a creamy texture, but you can omit it if desired. Substitute with a bit of olive oil for richness.

Final Thoughts

Beef Tartare is a dish that brings elegance to the table with minimal ingredients and preparation. Its simplicity makes it ideal for summer gatherings or intimate dinners where you want to impress without spending hours in the kitchen. With just a few quality ingredients, you can enjoy a piece of classic French cuisine reminiscent of the 1980s. Serve it with the suggested sides and pairings, and let the flavors transport you to a Parisian bistro. Bon appétit!