Steak Tartare

Steak Tartare

Elaine Lemm

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings
Yield: 2 plates
Nutrition Facts (per serving)
727 Calories
65g Fat
15g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 727
% Daily Value*
Total Fat 65g 83%
Saturated Fat 13g 64%
Cholesterol 333mg 111%
Sodium 585mg 25%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 24g
Vitamin C 35mg 176%
Calcium 97mg 7%
Iron 3mg 19%
Potassium 531mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steak tartare is a classic French dish, but one that is now loved across the world. There are many variations on the original dish and this recipe is French in origin, but with the slight twist of a lemony, sharp-dressing. The dish includes finely chopped gherkins and tiny pieces of red onion stirred throughout.

Buy the best steak you can for this dish—after all, it is served raw. Dry aged and organic is the best option, but if you can't find that, just make sure you by quality meat and ensure it is always kept cool.

Make your tartare within a few days after purchasing. Work quickly when making the tartare and any time you need to leave it, cover and pop into the refrigerator.


  • 2 large free-range egg yolks

  • 1 lemon, juiced

  • 7 tablespoons extra-virgin olive oil

  • 1 tablespoon Worcestershire sauce

  • 4 ounces aged beef fillet steaks

  • 1 tablespoon gherkins, finely chopped

  • 1 tablespoon Dijon mustard

  • 1 red onion, very finely chopped

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, whisk egg yolks until light yellow, then gradually whisk in lemon juice and olive oil a little at a time. Make sure you only add small amounts while whisking as adding too quickly can sometimes make mixture curdle. Finally, whisk in Worcestershire sauce.

  3. Remove any surface fat from steak, then cut into thin 1/4-inch slices following the grain of the meat. Cut each slice into thin strips, then cut again to create small cubes.

  4. Place cubes in a bowl, add dressing, and stir well. Add gherkins, mustard, and red onion. Add salt and pepper to taste.

  5. Cover and chill in refrigerator if not serving immediately. When ready to serve, place a 4-inch chef's ring onto 2 plates. Divide tartare equally between rings and press gently with the back of a small spoon in order to evenly compact the tartar in the ring.


  • The key to making this recipe work really well is to make sure the steak is finely chopped and the gherkins, too. The red onion must be sliced as thinly as possible then chopped into the tiniest pieces. The onion is there to add flavor, but not to dominate each bite.

Recipe Variations

  • This version of steak tartare is delicious with its lemony dressing, but if you want to change slightly, consider using yuzu instead of lemon in the dressing.
  • You can also switch out the red onion for finely chopped shallot, add 1/2 clove of finely minced garlic, and garnish with flat-leaf Italian parsley.