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How to Make Steak Tartare –  Best Beef Steak Tartare Recipe


[Intro music] Steak tartare is a meat dish made from finely chopped or ground raw beef. The key to a successful steak tartare is to use fresh beef that you will hand chop or ground at the last minute before serving. The proper way to serve it is to bring the meat and the seasoning on the top, to the table. The guest will then mix everything together. Nowadays, most restaurants serve it already mixed. If you don’t have a meat grinder, which is always nice to have, you can use a very sharp knife and simply chop, chop and chop until very fine. The texture will be superior. But please do not dare to use a food processor on this dish. You will completely destroy it. To make a steak tartare you will need: raw beef, chopped parsley, eggs, chopped onions, chopped gherkins, chopped capers, sandwich bread, seasoning, pepper, salt, olive oil, Dijon mustard, Tabasco, Worcestershire sauce also known as Lea & Perrins sauce, and ketchup. First of all, grind the meat or chop it with a sharp blade. I have a grinder, so I’m going to use it. Today I’m using the tail part of a beef tenderloin, but you may use top sirloin or sirloin, or rump steak. What you want is to have a very lean meat. So grind the meat. [grinding sounds] There are two ways to serve steak tartare. The first one is to present the meat with the ingredients around and each guest will season his own steak tartare. Or the other way is to season in advance and mix everything together and serve the tartare ready to eat. So, let’s start with the first way. Shape the meat into a ball and serve it on a cold plate. I’m going to leave the meat in the fridge for the next one. Then make a hollow in the center. Add about a tablespoon of garnish around of parsley. About a tablespoon of chopped onions. You can replace the chopped onions with shallots. Then the gherkins, a good tablespoon. Add the capers, so same amount, about a tablespoon. There we go. Then prepare the egg. So break the egg and pass the yolk from one shell to the other. Then place the yolk in the hollow of the meat. So this is how you will serve the steak tartare. You will bring the sauces, so the salt, the pepper, the Dijon mustard, the Tabasco, the English sauce, the olive oil and the ketchup at the table, and the person will season his own steak. Now let me show you how to prepare the steak tartare. Let’s prepare our second tartare now. Break the egg. Separate the yolk from the white. Place the yolk in a bowl. Then add the Dijon mustard. So I’m doing half of the recipe, so about half tablespoon. About a teaspoon of ketchup. The English sauce. A little bit of Tabasco, so a drop. The olive oil. And the seasoning, salt and freshly ground peppercorn. [grinding sounds] Mix well. [mixing sounds] Then add about half tablespoon of gherkins. Same thing for the onion. And the parsley. And the capers. Mix well. Those ingredients will bring a kick to the steak tartare. Then add the meat. And mix well. [mixing sounds] Taste. Mm, very good. I won’t put anymore seasoning, it’s great as it is. There is no dominant flavor. Beautiful. It’s well-seasoned. Let’s plate it on a cold plate. Then serve the tartare in a ring, just to ball it or shape it. Press down. I love steak tartare. So then make it nice. Remove the ring slowly, great. And serve it with french fries. So let’s put a few. Serve the steak tartare with some pointed toast. So I’m just removing the crust. And we are going to cut it in half or in quarters, up to you. And a little bit of fresh mayonnaise or ketchup for the french fries. Serve your steak tartare immediately. If you are going to make steak tartare, it must be done a la minute, meaning it must be done and consumed immediately after that. It cannot be made in advance. Enjoy your steak tartare. Bon Appetit.

Randall Smitham

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100 COMMENTS

  1. Sna Cambodia Posted on November 25, 2016 at 11:26 am

    very good chef

    Reply
  2. Pabler Arav Posted on December 3, 2016 at 10:54 pm

    I recognised Anthony Bourdain's recipe, and my suspicions were confirmed when you used his "utterly destroy it" line. There's nothing wrong with that, but he also adds a splash of cognac.

    To anyone apprehensive about raw meat– if you quickly sear the outside of the beef in a pan, and I mean seriously just wiping the meat on each side, it's still basically raw, but you'll have killed any bacteria. Challottes make the best onions.

    Hand chopping is the way to go if you're after texture. Don't use Wonder bread like this video, a decent baguette is just as cheap. Pair with room temperature St. Agur cheese and the driest red wine you can find.

    Elk, bison, and venison all make great tartares as well. Enjoy, my fellow raw meat enthusiasts.

    EDIT: I'm not trying to criticise you at all, chef. We both prepare tartare very similarly, I'm just trying to elaborate a little for anyone else who wants to try this at home.

    Reply
  3. Eric G Posted on December 12, 2016 at 4:13 am

    What a fantastic recipe in a well-presented format! I cannot wait to try this!

    Reply
  4. scada system Posted on December 17, 2016 at 4:10 am

    looks yummy. i will definitely try it

    Reply
  5. Adam Digilarmo Posted on January 5, 2017 at 8:58 pm

    Your recipe looks so good. Thanks but, I do have a question… if I get the best beef I can get, and I cut it myself, is it safe?

    Reply
  6. Marie Fara Justine Posted on January 15, 2017 at 2:05 pm

    This is what Mr bean ate

    Reply
  7. skandaa Posted on January 18, 2017 at 4:24 am

    You French are horrible, arrogant disgusting people *spit on you. On top of that.. Ketchup!?! You deserve a beating and choke out for being French but ketchup? Ahh you've taken it to another level!!!

    Reply
  8. VanillaSnake21 Posted on January 19, 2017 at 2:30 am

    can you do this with supermarket meat, or only an elite butcher?

    Reply
  9. Manuel Gutarra Posted on January 31, 2017 at 5:32 pm

    Hi, Peruvian here, Im new to french cousine. Just wondering, is this meat raw? or the seasonings have some acids or any other component that slightly cook them? Like in the case of the peruvian ceviche in which the fresh fish is ''cooked'' by the acids of the lemon.

    Reply
  10. Daniel Posted on March 7, 2017 at 3:43 pm

    So that's almost an uncooked burger when you add the fries and ketchup…put that meat in some bread and its a full hamburger.

    Reply
  11. i love dubsmash Posted on March 28, 2017 at 10:33 am

    m an indian we dnt eat raw how does it taste???

    Reply
  12. K Posted on May 12, 2017 at 5:26 pm

    Merci chef, beaucoup de recettes sur Youtube incorporent da la mayonaise dans le tartare ce qui est absent de la version originale, merci, votre présentation est très claire, ce sera le repas ce soir pour toute la famille 🙂

    Reply
  13. Sander Pleijsier Posted on May 17, 2017 at 7:53 pm

    Nice to see a little bit of Dutch / Belgian influence, serving the fries with mayonaise 😉

    Reply
  14. Imagineth Posted on May 21, 2017 at 11:18 pm

    I like my beef tartare without the onions and capers and greens. then I throw it in a frying pan, throw a slice if processes cheese food on it, a slice o' tomato, some lettuce, maybe a pickle slice or two then I throw it between two pieces of bread. Brooklyyyyyyyyyyn!

    Reply
  15. Benji Berigan Posted on May 30, 2017 at 8:54 pm

    So its basically a burger that you dont cook

    Reply
  16. Benji Berigan Posted on May 31, 2017 at 7:09 pm

    Is it possible to buy meat safe enough for this at the grocery store from a butcher?

    Reply
  17. Benji Berigan Posted on June 1, 2017 at 5:47 am

    Have you made it with horse meat before?

    Reply
  18. Lyricah Love Posted on June 7, 2017 at 1:49 am

    how can this possibly be healthy? raw meat and egg??!!

    Reply
  19. Alicja Posted on June 16, 2017 at 9:20 am

    Tatar is very popular in Poland 🇵🇱. My grandmas and my Mom used to make it quite often. It's really delicious. Pycha! (Yummy!)

    Reply
  20. Red Hat Posted on June 20, 2017 at 10:04 pm

    Can I come to your kitchen :D? Love to smack the food of the table.

    Reply
  21. Akihiro Kurosawa Posted on June 26, 2017 at 5:42 pm

    Everything is done with the Midas Touch.

    Reply
  22. Dude 437 Posted on June 27, 2017 at 6:00 pm

    i thought Ketchup was not allowed in a french restaurant

    Reply
  23. Sjef Posted on September 1, 2017 at 7:07 pm

    Still one of the biggest mysteries in the world: why do people not eat their fries with mayonnaise like we do in Holland?

    Reply
  24. Karl Consiglio Posted on September 3, 2017 at 6:02 pm

    Wow this guy looks like he just popped out of the cartoon Ratatouille. I love the way he does little playful things that make all the difference..like even how he built a little tower with the fries…and the way he cut the bread…and how everything is placed.

    Reply
  25. vicdan yaman Posted on September 3, 2017 at 9:47 pm

    Where is the egg yolk, monsieur?

    Reply
  26. Ben Vanlierop Posted on September 10, 2017 at 4:48 am

    Don't you have to cook the meat first before eating? When the meat is not cooked, it causes SEVERE TUMMY TROUBLES. UH-OH!!!

    Reply
  27. Yasser Posted on September 17, 2017 at 11:15 am

    His accent is so funny

    Reply
  28. Adam Digilarmo Posted on September 24, 2017 at 5:26 am

    Chef Eric, I would like to serve this. How can I make sure it's safe?

    Reply
  29. Julie Jackson Posted on November 29, 2017 at 1:31 pm

    Beautiful!!

    Reply
  30. John Bogiatzis Posted on December 2, 2017 at 10:12 am

    This is excellent. Chef Eric I love you no bullshit approach to cooking. Nothing over dramatic nothing pretentious about your style. Very nice and engaging for chefs and even amateur cooks. Très bien

    Reply
  31. willyb933 Posted on December 8, 2017 at 11:09 pm

    Both methods look good and I love the ingredients. I think I might like to serve it to a guest un-mixed. The appeal in that for me is you can work with the creamy yolk and adjust the seasoning to your own liking. Thank you, Chef! ( I just made your Cordon Bleu recipe last nite…outstanding!)

    Reply
  32. Michael Densing Posted on March 17, 2018 at 8:14 pm

    This dish is seen from one of mr. Bean series..now I understand why he never ate it..

    Reply
  33. One Righteous Cracker Posted on March 23, 2018 at 11:10 pm

    I just ate 1 pound of raw sirloin in lime juice, salt & pepper…..it was fantastic.
    Dessert: wifey

    Reply
  34. D Lucifer Posted on March 24, 2018 at 1:53 am

    OOOOHHHH MY GOD I LOVE STEAK TARTARE, BEEN EATING IT SINCE I WAS THREE YEARS OLD!

    Reply
  35. RiskMgr Posted on March 29, 2018 at 12:19 am

    Great presentation., although the French Fries ruins everything. Better without.

    Reply
  36. CuSnPbZn Posted on April 23, 2018 at 12:42 am

    thank you so much for this vid! can't wait to make, Yum!

    Reply
  37. xXsinjoXx PSN Posted on May 13, 2018 at 4:05 pm

    I tried it for my first time in Verona. The beef tartar was mixed( i didn't know what it was seasoned with), it tasted great. The additional bread that came with balsamic vingar and olive oil went towards the tartar. Would I eat it again? Yes.

    Reply
  38. Blue Pixel Works Posted on July 18, 2018 at 11:20 pm

    lol french fries?! That's like serving a thick slab of kobe beef with potato chips. lol Sides should always be as luxurious as the main course.

    Reply
  39. Smol Bean Posted on August 2, 2018 at 5:04 am

    I'm vegetarian why am I here

    Reply
  40. mike mcginnis Posted on September 13, 2018 at 10:05 pm

    Raw beef? You're kidding right.

    Reply
  41. Samuel Rosengold Posted on September 30, 2018 at 8:19 pm

    It's good style to cut the beef by hand

    Reply
  42. Kevin Miller Posted on October 3, 2018 at 9:29 am

    Came to see how many people enjoy raw meat. Not disappointed

    Reply
  43. Akagami Shanks Posted on October 6, 2018 at 2:55 pm

    not cooked meat? what are we, animals?

    Reply
  44. rambo Posted on October 14, 2018 at 2:05 pm

    is it not cooked….how the hell do you eat it uncooked, same for sushi

    Reply
  45. Monsieur P. Posted on October 20, 2018 at 9:45 pm

    Merci, Monsieur Arrouzé, pour la publication de cette vidéo pédagogique. Moi aussi, j’ADORE le steak tartare!

    Reply
  46. Conqwiztadore22 Posted on October 20, 2018 at 11:51 pm

    It's rawww

    Reply
  47. elvisleeboy Posted on November 9, 2018 at 5:38 pm

    The second method is definitely aimed at uncultured Americans 😂

    Reply
  48. Khushi Thakur Posted on November 16, 2018 at 6:54 pm

    Being a human, how can he have it,raw meat and egg? OMG..it so weird…yaaakkkkkkk….

    Reply
  49. Nelson R Posted on November 21, 2018 at 1:04 am

    Is Steak Tartare served at room temperature or cold?

    Reply
  50. îlan Posted on November 25, 2018 at 7:20 pm

    T’es français ca se vois

    Reply
  51. Varheim Posted on November 28, 2018 at 12:10 pm

    Quickly sear the surface before you mince the meat, thank me later for not getting e-coli.

    Reply
  52. Rick J Posted on December 6, 2018 at 1:57 am

    Basically raw hamburger, I’ll pass and wait until they cook it over a fire.

    Reply
  53. amandeep bajwa Posted on December 9, 2018 at 1:19 am

    If this Patty will be cooking in small pan it will be more delicious, healthy and harmless I thought.

    Reply
  54. SuperKnowledgeSponge Posted on December 29, 2018 at 8:02 am

    Why is a food processor bad to use for this recipe?

    Reply
  55. Brian Gleason Posted on January 8, 2019 at 6:03 am

    Chef Eric,

    Thank you for showing the two different preparation methods, absolutely delicious, Thank You

    Reply
  56. balsamiqmunchy Posted on January 21, 2019 at 7:53 pm

    Bro you ruined it by adding French fries

    Reply
  57. Jon P Posted on January 30, 2019 at 6:07 pm

    if i ever went to a french restaurant and got wonder bread and 10 french fries with this kind of dish , omg id be pissed

    Reply
  58. Padge Padgham Posted on February 15, 2019 at 2:54 pm

    But Why, it looks vile ..

    Reply
  59. G4UTH1S Posted on February 27, 2019 at 9:10 pm

    I never thought that buying ground meat at the grocery store and eating it shamefully in a hurry in the car before going to work I was actually having a Tartare! I didn't know I was that sophisticated!

    Reply
  60. Anup L k Posted on March 2, 2019 at 3:20 am

    I ate Steak tartare and it’s RAW 🙁

    Reply
  61. Exocet 8 Posted on March 2, 2019 at 3:42 am

    Omg with french fries??? The best way to serve it is with bread that you fry in butter or olive oil before until its crispy and then you rub garlic on it. French fries dont even come close to that..

    Reply
  62. How Wong Posted on March 15, 2019 at 11:21 am

    the beef is handled by the hand, that is already bacteria. And not to mentioned it is ground through the machine. The machine also has bacteria. The reason you can eat medium rare or rare is because the inside is not touched and outside is cooked. Everyone knows this, Come on ! Tartare is stupid to do. It is dangerous to eat raw. Parasites, unhealthy cow, who knows. The point is unsafe.

    Reply
  63. Badmicakaneo Posted on March 16, 2019 at 2:34 am

    Im jealous of that knife

    Reply
  64. Badmicakaneo Posted on March 16, 2019 at 2:40 am

    I dont know why its so funny that the fries are cooked but the burger is not

    Reply
  65. dojufitz Posted on March 17, 2019 at 6:13 am

    To all the French Fry Police out there….I've seen old recipes with it. Hot & Cold is wonderful.

    Reply
  66. Manfred Mann Posted on April 14, 2019 at 5:34 pm

    mixwr idiot

    Reply
  67. Joe Mana Posted on April 18, 2019 at 6:13 pm

    "How to ruin your stomach"

    Reply
  68. Electric The Legends Posted on April 22, 2019 at 8:11 am

    Mr bean brought me here 😑😐 😂

    Reply
  69. MC Sunday Posted on May 4, 2019 at 1:43 am

    That is why im here because of Mr. Bean hahahaha

    Reply
  70. Monalisa Paudel Posted on May 15, 2019 at 7:19 am

    In the end the main step cook it 😬

    Reply
  71. Monalisa Paudel Posted on May 15, 2019 at 7:20 am

    Lol he didn’t look impressed with his food tho his expression after tasting 😂

    Reply
  72. UAHA ToxicBoi Posted on May 15, 2019 at 10:56 pm

    Cough cough E COLI cough cough

    Reply
  73. Monado6 Posted on May 28, 2019 at 3:38 am

    How do you ensure its fresh when buying prepackaged because on a budget?

    Reply
  74. Siegfried Pretsch Posted on May 31, 2019 at 11:02 am

    Meat grinder makes it too mushy. Hand chop is the only way.

    Reply
  75. gourmet cavewoman Posted on June 2, 2019 at 4:40 pm

    Excellent 👍👍 presentation 👍

    Reply
  76. gourmet cavewoman Posted on June 2, 2019 at 4:44 pm

    The best one I have seen on you tube and I have watched many

    Reply
  77. Martin Blackham Posted on June 2, 2019 at 5:10 pm

    I love it when foreigners try to say Worcestershire sauce 😂

    Reply
  78. Pineapple Posted on June 7, 2019 at 4:55 am

    This man with his deep voice 😂

    Reply
  79. Marek Cieszewski Posted on June 8, 2019 at 4:15 pm

    I turned this off as soon as I saw the bottle of ketchup in his table. Sorry.

    Reply
  80. Ingrid Dubbel Posted on June 10, 2019 at 12:41 am

    I too love
    steak tartare.
    I hate ketchup.

    Reply
  81. Naomi 415 Posted on July 2, 2019 at 11:02 pm

    Beautiful 👏👌

    Reply
  82. Kris Kruz Posted on July 9, 2019 at 8:31 pm

    a Frenchman using English sauce?

    Reply
  83. Lmm Cams Posted on July 13, 2019 at 9:25 pm

    A thong here in the Charente, France is to ask for it ‘aller retour’. This is steak tartare ready mixed then made into a patty and very quickly flashed on the hot grill for a second or two before serving.

    Reply
  84. Clemens Kindermann Posted on July 17, 2019 at 4:49 am

    That's exacty how I use to make steak tartare at home. 🙂

    Reply
  85. eterniter45 Posted on July 19, 2019 at 2:46 am

    it is very important to use beef tenderloin only!!!! And only very fine grinder or if knife than only scratching meat not cutting.

    Reply
  86. Gary Peterson Posted on July 21, 2019 at 9:46 pm

    What the hell kind of abomination was that second recipe. Meat, egg, salt and pepper. That's it ! A plate of chopped Vidalia onions on the side. Get a good German Rye bread. Not Wonder bread for God's sake. Spread Tartare  on bread, about as thick as a pencil. Onions on top. Easy way. Flip the sandwich over and press down it to the plate of onions. You could put a few drops of Worcestershire in the mix might be OK, but Catsup, Tabasco, Mustard. You might as well make Tuna fish.

    Reply
  87. morten bourgeois Posted on July 25, 2019 at 1:20 am

    parasites?

    Reply
  88. 0000000Lara Posted on July 31, 2019 at 3:14 pm

    Great recipes. Subscribed

    Reply
  89. KnOwLeDgE SeEKEr Posted on August 15, 2019 at 1:52 am

    Is the soy sauce essential for this dish?

    Reply
  90. Ladislav Wulfen Posted on August 17, 2019 at 11:39 pm

    come on! steak tartare with french fries? really?

    Reply
  91. BLAZE W Posted on August 25, 2019 at 5:37 am

    Mr. Bean brought us all here!

    Reply
  92. Arkham Knight Posted on September 11, 2019 at 2:28 am

    Mmmm! Am I the only one who finds this chef extremely sexy bc of his accent?

    Reply
  93. Matthew Bravo Posted on September 16, 2019 at 3:42 am

    Am I the only one concerned he touched the fridge handle after the meat? Or with Steak Tartare do ALL the rules go out the kitchen?

    Reply
  94. Ann Nthenya Posted on September 18, 2019 at 6:12 pm

    Very delicious by seen

    Reply
  95. Mobius-99/305 Posted on October 8, 2019 at 7:11 am

    Ah. It's so satisfying to watch you execute these recipes!
    And if I may add, I love your accent!
    You're amazing, my man!

    Reply
  96. Paul Owen Posted on October 15, 2019 at 10:11 am

    If I was going to try a elaborated French accent I would sound just like this…😂 fantastic

    Reply
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