As a reformed vegetarian, it’s odd that my favourite way to eat meat is raw, but I can rarely resist steak tartare when I see it on a menu (it sometimes also appears as beef tartare). It’s my go-to starter in French bistros and in Switzerland where it’s also very popular. I love the theatre of tartare being mixed tableside by an experienced waiter (see video below). While crinkly pommes gaufrettes are the traditional accompaniments to steak tartare, for home cooking croutons are easier and work just as well. Beef tartare is an impressive dish to serve at home and, although there’s a bit of chopping involved, it can all be done ahead of time and just plated at the last minute. My steak tartare recipe sticks to the traditional seasonings (except I prefer chives to parsley), but some people add a dash of tomato ketchup, Dijon mustard and/or brandy. So feel free to experiment. The secret to the best steak tartare is to hand cut the meat rather than use a mincer (which gives a pasty texture). With beef tartare I love a soft chilled red, such as Pat Sullivan’s crazy Jumpin’ Juice, a blend of possibly malbec, shiraz, pinot, moscato and sauv blanc (the exact combo’s a secret).
Serves 2
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Yes steak tartare and beef tartare are the same. Both names refer to a dish of minced beef steak served with various seasonings.
As well as beef tartare, steak tartare is also known as steak à l’Americaine, filet américain, tatarský biftek, tatar, befsztyk tatarski, råbiff and tartarpihvi in various languages.
The secret to the best beef tartare is to hand cut the meat rather than use a mincer. Mincing gives the meat a pasty texture, whereas hand-cutting gives a firmer result.
Pommes gaufrettes are the traditional accompaniment to steak tartare. Pommes gaufrettes look like potato chips with holes in them, they’re cut using a mandoline with a fluted blade to give waffle-shaped slices that are then deep-fried until crisp and golden.
While pommes gaufrettes are traditional, for home cooking croutons are an easier accompaniment to steak tartare and work just as well for scooping up the delicious seasoned beef mince.
A classic steak tartare is seasoned with shallot, cornichons, anchovy, capers. parsley, Worcestershire sauce, Tabasco sauce, salt and pepper, and mixed with a raw egg yolk.
To beef tartare, some people add a dash of tomato ketchup, Dijon mustard and Cognac or another brandy.
