Steak Tartare

Steak Tartare

I know you're scared to make this at home, but it involves NO cooking at ALL. This is honestly the easiest (and cheapest) thing to make at home for a date night, to impress friends, or a bougie snack for your 'me' time! Enjoy it with some crackers, or toasted bread and of course a large hefty glass of beaujolais! 

Photos by Brandon Kaiser

Total Time: 25 minutes
Serves: 4 people
Yield: 1lb


  • 1lb beef tenderloin

  • 3 tbsp capers, chopped

  • 2 tbsp cornichons, chopped

  • 2 tbsp red onion (pickled or raw), chopped

  • 1 tbsp mustard seeds

  • 1 tbsp dijon mustard

  • Sea salt & black pepper to taste

  • 1 egg yolk (optional)

Serve with:

  • Crackers, baguette, or multigrain toast

  • 1 bottle beaujolais wine


1.     Make sure to talk to your butcher, and buy the highest-quality beef you can find! 

2.    While chopping, and measuring the rest of the ingredients, chill the steak in the freezer for 15-20 minutes. This will help it become firm, and will make the meat dicing easier.  

3.     THIS IS THE MOST IMPORTANT STEP! With a sharp knife, start by thinly slicing the steak in 1/8' slices, then stack 3 slices at a time and cut the meat crosswise, forming thin strips. Finally take a few strips at a time and dice them into 1/8' cubes!

4.     Gather the meat in a chilled bowl, add the capers, cornichons, red onion, mustard seeds, dijon, and salt & pepper.

5.     Mix well.   

6.     Taste and adjust seasoning. 

7.     When plating the tartare make a small well and place the egg yolk in the well (optional).

8.     Mix around and enjoy with bread & crackers - cause nobody's got time for forks.

9.    Sip, eat, and enjoy! Cheers

Photos by Brandon Kaiser