The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Recipe Summary

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

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Nutrition Facts

231 calories; protein 14.5g; carbohydrates 0.4g; fat 18.2g; cholesterol 84.7mg; sodium 72.9mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
05/09/2008
1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to texture, presentation and flavour. 2. I prefer Pikapeppa Sauce or Cholula to Tabasco; both have superior flavour and complexity. For a nicer presentation a food mold can be used. 3. Adding brandy is an excellent idea, especially something interesting like Calvados. 4. The quality and freshness of the ingredients cannot be overemphasized. 5. The basic recipe can then be taken in a number of flavour and presentation directions with garnishes and condiments. 6. Scallions, minced cucumber, bell pepper (any colour), capers, duxelles, chopped hard boiled egg (if you are leery about using raw eggs), etc. can be served on the side. 7. An assortment of red, green and black cornichons (peppercorns) can add colour to the presentation. 8. Greek Tzatziki (a mild dressing of yogurt and cucumber), or a light horseradish sauce will add additional zest if desired. 9. As with Sushi, however, be careful not to overpower the basic delicate flavour of this dish. 10. Flatbread, lightly oiled and pan-fried, makes a nice alternative to the usual toast points or crackers. Read More
(116)

Most helpful critical review

Rating: 3 stars
05/28/2015
As is, this recipe is just ok. I doubled the condiments for the same amount of beef and still thought it was just ok. It seems as though it is missing something-like capers and a bit of garlic. Thank you for your recipe. Read More
(3)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/09/2008
1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to texture, presentation and flavour. 2. I prefer Pikapeppa Sauce or Cholula to Tabasco; both have superior flavour and complexity. For a nicer presentation a food mold can be used. 3. Adding brandy is an excellent idea, especially something interesting like Calvados. 4. The quality and freshness of the ingredients cannot be overemphasized. 5. The basic recipe can then be taken in a number of flavour and presentation directions with garnishes and condiments. 6. Scallions, minced cucumber, bell pepper (any colour), capers, duxelles, chopped hard boiled egg (if you are leery about using raw eggs), etc. can be served on the side. 7. An assortment of red, green and black cornichons (peppercorns) can add colour to the presentation. 8. Greek Tzatziki (a mild dressing of yogurt and cucumber), or a light horseradish sauce will add additional zest if desired. 9. As with Sushi, however, be careful not to overpower the basic delicate flavour of this dish. 10. Flatbread, lightly oiled and pan-fried, makes a nice alternative to the usual toast points or crackers. Read More
(116)
Rating: 5 stars
12/23/2003
If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it. Read More
(61)
Rating: 4 stars
12/11/2008
OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it Read More
(56)
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Rating: 4 stars
09/10/2007
This is a once in a blue moon treat for my hubby and I. I'm not a meat eater, but this is the exception. I will only buy the meat from our German butcher and have him grind it. There were a couple of ingredients in this recipe that I normally don't use and I must say that they were nice additions. I don't care for egg in this so I skipped it and added finely minced onion. We served this on buttered Russian rye bread. Most German restaurants and Oktoberfests will no longer serve this, so it's nice to be able to make it at home. Delicious and thanks, Itsi. Read More
(25)
Rating: 5 stars
01/12/2009
Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef. Read More
(20)
Rating: 5 stars
08/25/2007
I've been looking for a recipe for Beef Tartare. This is excellent. Use ONLY ground tenderloin and make sure it is VERY fresh. You are risking illness with eggs, but if they are fresh the chances are pretty remote. This is delicious and 100% authentic. Read More
(16)
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Rating: 5 stars
06/13/2008
My husband made X rated noises while eating this, so I'll have to assume it was awesome, as I'm way too much of a ninny to try it. I'm making it again for him on father's day so long as I can get some more yard eggs (don't trust grocery store eggs for this recipe). Read More
(14)
Rating: 5 stars
12/11/2013
Just outstanding! I will write-out and post the recipie on my kitchen wall till I "own" the formula. I scaled back to a single carnivore's meal. Except; no hot pepper and I drank the brandy. Oh! I ground lean well trimmed 1" round steak thru a 3/16 grinder screen. The rest was saved for beef stew. I raise and butcher my own Holstien Beef. The tenderloins were cut as Porterhouse Steaks. Read More
(5)
Rating: 5 stars
10/16/2017
After separating the meat, i used my kitchenaid meat grinder to grind the tenderloin on the fine setting. Then mixed in ONLY the mustard, warshishire, capers, salt and pepper. I am allergic to eggs and don't care for onions. My husband had finely chopped onions on the side for his and we also had the hot sauce on the side to try. after mixing all the ingredients in, we put it back in the freezer for about 10 minutes to cool it and let it rest. we served it on lightly toasted baguettes and it was DIVINE! Read More
(4)
Rating: 3 stars
05/28/2015
As is, this recipe is just ok. I doubled the condiments for the same amount of beef and still thought it was just ok. It seems as though it is missing something-like capers and a bit of garlic. Thank you for your recipe. Read More
(3)