Steak tartare occupies an interesting space in the French culinary canon – it’s never quite in fashion, but it’s also never out of fashion. It just is. Perennially and unashamedly itself.
Originally, steak tartare was served with tartare sauce (hence, the name). But over the course of the 20th century, this dish gradually merged with another one called steak à l’americaine. Eventually, the tartare sauce was dropped and the now classic line-up of capers, onions or shallots, Worcestershire sauce and cornichons – with a raw egg yolk on top – was landed on. These days, it’s a brasserie classic, usually served with some form of crisp carb – sometimes toasts, sometimes French fries or gaufrettes. It’s hard to go wrong.
Raw meat served with an array of garnishes and accompaniments is of course not an idea that’s exclusively French – most of the world’s cultures have arrived at variations or analogues for steak tartare in their own cuisines at some point or other – Levantine kibbeh nayyeh, Ethiopian kifto, Polish befsztyk tatarski, Brazilian carne de onça – which is why we’ve decided to include those steak tartare-adjacent dishes in this collection, too.
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– Tenderloin-This is by far your best cut of beef for tartar as it the most tender cut of beef and contains just the right amount of fat for flavor. This is the cut of beef that is used for filet mignon.
For those worried about bacteria, chefs know how to kill them off, typically in a process that includes submerging the beef in boiling salt water for ten seconds, then dropping it into a bucket of ice water for 10 more.
First, chefs dunk the beef into the boiling water for ten seconds, which kills off the vast majority of bacteria on the surface that can make diners sick. They then place it in the ice water, immediately halting any cooking to preserve the raw texture and character of the beef.
To serve, mound the beef tartare on a serving plate and garnish with pickled vegetables, caper berries and/or cornichons and grated cheese. Serve with crostini.
Precise Preparation: Place filet mignon in the freezer for 30 minutes before deftly chopping into finely diced pieces. Harmonious Mixing: In a mixing bowl, entwine the beef with capers, mustard, olive oil, onions, parsley, and cornichons, ensuring a gentle yet thorough incorporation of each ingredient.
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