This dish is a testament to the elegance of simplicity and the sophistication that French cuisine is renowned for. Steak tartare, a beloved classic, offers a unique combination of flavors and textures, with finely chopped tenderloin that melts in your mouth, complemented by the zesty brightness of capers and the crispness of fresh herbs.

In our rendition, we embrace the beloved French tradition of pairing the rich, savory tartare with the perfect side—golden, hand-cut frites. This combination is a staple in the bistros of Paris, a pairing that is as timeless as it is delicious. Whether you’re dining al fresco on a sunny afternoon or enjoying the cozy ambiance of a candlelit evening, this dish brings the charm of France to your table.

Prepare your palate for a symphony of flavors and the pure joy of dining as we guide you through creating a culinary masterpiece that is both indulgent and delightfully simple. Bon appétit!

Classic Steak Tartare Recipe


  • 300g high-quality beef tenderloin, very fresh and finely chopped
  • 1 large egg yolk
  • 2 tablespoons capers, rinsed and chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, to taste
  • Salt and freshly ground black pepper, to taste


  1. Place the chopped beef in a mixing bowl. Make sure the beef is cold and handle as little as possible to avoid warming.
  2. Add the capers, red onion, and parsley to the beef. Mix gently to combine.
  3. In a small bowl, whisk together the egg yolk, Dijon mustard, olive oil, Worcestershire sauce, and a few dashes of hot sauce. Season with salt and pepper.
  4. Pour the egg mixture over the beef and fold to combine thoroughly.
  5. Taste and adjust the seasoning with more salt, pepper, or hot sauce as needed.
  6. Plate the tartare immediately, forming it into a neat round shape using a ring mold if available.
  7. Make a small well in the center of the tartare and carefully place the raw egg yolk in it.
  8. Serve immediately with toasted bread and extra condiments if desired.

Enjoy your gourmet experience with this classic steak tartare, and remember, the quality of the beef is paramount for this dish!

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