Beef Tartare Recipe

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Here I present you my beef tartare recipe.

Raw meat is (not) everyone’s cup of tea.

However, experience shows that most people insanely like to eat fat rolls (fat is made from raw pork) without even thinking about it.

Thereby a homemade tartar (consists of lean beef) is a very healthy alternative.

I will show you in my preparation how to do it and what are the best ingredients for the fine taste.

For the interested reader I offer some useful information.

Good luck!

1. Recipe Beef Tartare

Beef Tartare

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 316
Total Time 35 Min.
Preparation Time 35 Min.
Cook Time 0 Min.

Simple guide for preparing steak tartare.

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Beef tartare, steak tartare
Beef tartare and steak tartare are great alternatives to this dish. © Thomas sixt food photographer Vienna


500 g fillet of beef or topside of beef
4 inch Salt
4 pinch Pepper
2 pc onions
4 tbs chopped gherkin
4 tbs capers
4 tsp Worcestersauce
2 tbs Dijon mustard, medium hot
4 tbs tomato puree
4 cl cognac
4 pc egg yolk


Fresh minced meat
Fresh minced meat in a bowl

Prepare meat

Have the butcher remove the sinew and skin from the beef tenderloin, cut it into small pieces and put it through a meat grinder.

pickled cucumber

Prepare pickles

Finely chop the pickles and capers.

Finely dice shallots
Whole and skinned shallot, peeled and diced.

Prepare shallot

Peel the onion or shallots and cut into fine cubes.

Finely chop the parsley
Parsley while cutting on a board. Parsley leaves and finely chopped strips.

Prepare herbs

Wash and finely chop the parsley.

Beef tartare
Beef tartare consists of lean ground beef and savory spices.

Assemble ingredients

Combine ground beef, prepared pickles, capers, diced onion, mustard, tomato paste and egg yolk to mix.

Prepare beef tartare
Beef tartare while preparing and mixing the ingredients on a board.

Chop ingredients

Season the ground beef with salt, pepper and chop with a chef’s knife.

Add Worcester sauce and cognac to taste and season well.

Stir mustard and ingredients into the dressing
Stir mustard and ingredients into the dressing

Provide dressing

Provide dressing for serving.

A simple salad dressing consists of white wine vinegar, sugar, salt, pepper and olive oil.

Leaf salads
prepared leaf salads

Provide leaf salads

Place leaf lettuces washed and dried ready for serving.

Prepare tomato cubes and tomato concasse
Quarter the peeled tomatoes and cut out the core. Cut the tomato pulp into strips or cubes.

Provide diced tomatoes

Prepare diced tomatoes or cut peppers into strips.

Optionally, cut spring onions into fine, diagonal rings.

Beef tartare, steak tartare
Beef tartare and steak tartare are great alternatives to this dish. © Thomas sixt food photographer Vienna


Arrange the prepared Beef Tatar with a ring.

Add the marinated lettuce leaves.

Decorate with onion slices, optional bell pepper pieces or diced tomatoes and serve.

2. Nutritional Values

3. Ingredients Overview Beef Tartare

The most important ingredient is of course, as the main ingredient, a good beef.

Organic meat would be ideal.

I recommend as low-fat meat as possible, such as beef tenderloin or beef topside.

I always go to the butcher I trust for this, ask for well hung, tender meat and have my meat freshly put through the grinder.

The meat MUST be consumed the same day.

Some people may have botox injected into their skin, but certainly don’t like botulinum toxin in their food.

That would not be digestible, would it?

In addition to the meat, I pay attention to a fine mustard and recommend here.

Dijon mustard: -> Brings sharpness and the depth as well as typical taste to the dish.
Fresh egg yolk: -> Complements the flavor and color of the preparation.
Onion: -> Creates the hearty taste in combination with meat,
Capers: -> Provides balanced salt and aroma ratio.
Pickles: -> Adjusts the sweet and sour taste.
Tomato paste or ketchup: -> Enriches the depth of flavor and complements color.

Fresh herbs, finely chopped: parsley, lovage, chervil, bring individuality to your meat preparation!

Tartar seasoning tip from chef Thomas Sixt
Beef Tartare, the ingredients nicely in the picture

4. Tips for Beef Tartare Preparation

Use only fresh meat or freshly prepared minced meat.

Minced meat must always be processed or cooked within 24 hours.

Minced meat for beef tartar must be processed within 2-3 hours and the cold chain must be maintained!

Now it is important to process the fresh, finely chopped ingredients quickly so that they are consumed as soon as possible.

Leftovers should be disposed of or fried, so that fresh and healthy food is always guaranteed.

By the way, I always arrange the tartar with the help of a ring. This gives a nice picture on the plate.

Steak Tartare, Beef Tartare mixed and ready for the plates

5. Side Dish Ideas for Beef Tartar

Serve with fresh baguette, garlic bread, pita bread and tomato salad, bean salad, cucumber salad or leaf salads.

As decoration spring onion rings or shallot rings, tomato concassèe.

Tomato salad recipe picture
Tomato Salad Recipe Image © Thomas Sixt
Cucumber salad vinegar, oil
Cucumber salad with vinegar and oil
Bean salad recipe picture
Freshly prepared green bean salad, served with red onions and oil.

6. More Ideas with Beef

Comments, Cooking Questions and Answers

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