Steak Tartare Recipe
Hand chopped filet mignon, capers, shallots, and egg yolk
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Garnish
Method
Preparation
- 1
Chop the filet mignon
Using a sharp knife, hand chop the filet mignon into small, even pieces. Avoid using a food processor to maintain the texture.
- 2
Prepare the shallots and capers
Finely chop the shallots. Rinse the capers under cold water and chop them lightly.
Mixing Ingredients
- 3
Combine the ingredients
In a mixing bowl, combine the chopped filet mignon, shallots, capers, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently to avoid mashing the meat.
- 4
Add the egg yolk
Make a small well in the center of the mixture and add the egg yolk. Gently fold it into the meat mixture until well combined.
Serving
- 5
Plate the tartare
Using a ring mold or your hands, shape the tartare into a neat mound on a serving plate.
- 6
Garnish
Garnish with chopped fresh parsley and additional capers if desired. Serve immediately with toasted bread or crackers.