Classic Steak Tartare Recipe for a Sophisticated Appetizer

Steak tartare is a timeless dish known for its bold flavors and refined presentation. Made with finely chopped raw beef, fresh herbs, capers, and a tangy, emulsified dressing, this recipe delivers a restaurant-quality appetizer that’s surprisingly easy to prepare at home.

Ingredients

• 16 ounces top sirloin, cleaned and trimmed

• 2 teaspoons sherry vinegar

• 1/2 teaspoon dry mustard

• 2 large egg yolks

• 1/4 cup light olive oil

• 6 tablespoons finely diced shallots

• 2 tablespoons small brined capers, drained

• 1 teaspoon kosher salt

• 1/4 cup celery leaves, finely chopped (divided)

• 2 tablespoons fresh parsley, finely chopped (divided)

• 1 teaspoon freshly grated lemon zest

Instructions

1. Chill the Beef
Cut the steak into 1-inch cubes and place in the freezer for 10 minutes. This firms up the meat, making it easier to chop.

2. Make the Dressing
In a small bowl, whisk together the sherry vinegar, dry mustard, and egg yolks. Slowly stream in the olive oil while whisking continuously until emulsified. Stir in the shallots, capers, salt, and about two-thirds of the chopped celery leaves and parsley.

3. Chop the Steak
For a traditional texture, finely chop the meat by hand with a sharp knife. If using a food processor, divide the meat into four batches and pulse each batch 3 to 4 times using the S-blade.

4. Combine and Plate
Using clean hands, gently mix the chopped beef with the dressing until well combined. Shape into rounds using a 3 3/4-inch pastry ring, then garnish with the remaining herbs and lemon zest.

Serving Suggestions

Serve steak tartare immediately with toasted baguette slices, crackers, or a side of crispy fries. For extra flavor, top with a raw egg yolk or drizzle with additional olive oil.

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