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Steak Tartare with egg yolk and toast points
Authentic French Steak Tartare

Classic Steak Tartare

Author: Flavelo
Recipes Appetizers
A bistro classic born of quality and trust. Finest raw tenderloin, hand-chopped, mixed with rich egg yolk and piquant seasonings. It's a cold emulsion where yolk lecithin binds meat moisture with oil for a creamy texture.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Sharp Chef's Knife: For hand-chopping. Never grind!
  • Chilled Bowl: Keeps meat safe.

Allergen Information

⚠️ Egg
⚠️ Fish

Instructions

1 ✓

Keep meat cold. Hand-chop into tiny cubes (1/8 inch).

Tip: Grinding destroys texture; chopping preserves it.
2 ✓

Finely mince shallot, capers, and cornichons.

Tip: Uniform cuts ensure balanced flavor.
3 ✓

Emulsify yolk, mustard, oil, and sauces in a cold bowl.

Tip: Mustard and yolk stabilize the emulsion.
4 ✓

Mix meat with sauce and aromatics just before serving. Season.

Tip: Acids 'cook' meat (denaturation), so mix late.

Recipe FAQ

Is raw meat safe?
Use only fresh, high-quality whole cuts (tenderloin) from a trusted source. Trim the exterior where bacteria live.

Ingredients

  • 10-11 oz Beef Tenderloin (trimmed)
  • 2 pc Egg Yolks (fresh)
  • 1 pc Shallot
  • 1 tbsp Capers
  • 1 tbsp Cornichons
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Hot Sauce (Tabasco)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 pinch Flaky Salt (Maldon)
  • 1 pinch Black Pepper