Steak Tartare

Steak Tartare

Elaine Lemm

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings
Yields: 2 plates

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 fresh 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 and black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a clean bowl, whisk the egg yolks until light yellow, then gradually whisk in the 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 the mixture curdle. Finally, whisk in the Worcestershire sauce.

  3. Remove any surface fat from the steak, then cut it 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 the cubes in a bowl, add the dressing, and stir well. Add the finely chopped gherkins, mustard, and red onion. Add salt and pepper to taste.

  5. Cover and chill in the refrigerator if not serving immediately. When ready to serve, place a 4-inch chef's ring onto the 2 plates. Divide the tartare equally between the rings and, taking care, press gently with the back of a small spoon to make sure you do not leave any gaps in the bottom or sides of the ring (it doesn’t affect the taste, just the appearance). Remove the rings and serve.

  6. If you want to be traditionally French about this, serve with French fries. You can also decorate with fresh parsley and a little added pepper.


  • 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.