Ingredients

1 pound raw steak

1 shallot

1-2 pickles

1 tablespoon capers

2 anchovies

2 large egg yolks

1 teaspoon Dijon mustard

2 tablespoons ketchup

2 tablespoons Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground paprika (plus more for serving)

⅛ teaspoon ground cayenne pepper

4 large egg yolks (for serving)

Chopped fresh parsley (optional)

Olive oil (optional, for drizzling)

Instructions

Step 1: Wash your hands, work surface, and utensils thoroughly before beginning to ensure food safety.

Step 2: Trim away any visible fat or connective tissue from the steak for a clean, tender base.

Step 3: Slice the fillet into thin strips, then finely chop into small, uniform pieces. Alternatively, ask your butcher to grind the beef finely for you.

Step 4: Finely mince the shallot, pickles, capers, and anchovies until well blended.

Step 5: In a mixing bowl, combine the chopped beef, 2 egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, black pepper, paprika, and cayenne pepper.

Step 6: Fold in the minced shallots, pickles, capers, and anchovies gently to evenly distribute the flavors.

Step 7: To serve, use a food ring mold to shape the tartare into neat rounds or simply mound it with a spoon on each plate.

Step 8: Make a small well in the center of each tartare portion and carefully place one egg yolk into each well.

Step 9: Sprinkle additional paprika on top and garnish with chopped parsley, extra capers, or a drizzle of olive oil if desired.

Step 10: Serve immediately with toasted bread, crostini, or crackers for a fresh, elegant appetizer or light main dish.

Tips & Variations

Use the freshest, highest-quality beef possible for the best flavor and safety.

If anchovies are too strong, you can reduce the amount or omit them based on preference.

For a twist, try adding a dash of lemon juice or finely chopped herbs like chives or tarragon.

Serve with pickled vegetables on the side for added texture and tang.

FAQs

Is it safe to eat raw steak?

Yes, but you must use the freshest, highest-quality beef and practice strict hygiene. Washing hands, utensils, and surfaces thoroughly helps reduce the risk of contamination.

Can I prepare steak tartare in advance?

It’s best made fresh right before serving. If you prepare it earlier, keep it refrigerated and consume within 24 hours. Avoid adding the egg yolks until serving time for optimal freshness.