Beef tartare – a classic, simple recipe.
There is something quite special about a classic beef tartare – and here is my very simple version, where good ingredients are allowed to speak for themselves.
The tartare is made with beef topside – I used wagyu, which is wonderfully tender and full of flavour – cut into small dice and mixed with finely chopped shallot, chives, good olive oil and wholegrain mustard. Seasoned with salt and freshly ground pepper – simple and really good.
Serve the tartare on a slice of crisp toasted bread as a starter – or as a main course with crisp chips and a good mayonnaise. Try a truffle mayo or a creamy tarragon mayo, for instance – it just works.
This recipe is classic in style, but there is plenty of room to make it your own – and below you will find my best ideas for variations and extra flavourings.
Season your tartare to taste – and give it your own twist
The classic tartare is lovely as it is – but it is also the perfect canvas for new flavours, and you can easily adapt it to how you serve it, the season or your mood.
Chop coarsely or finely
It is up to you whether you want the tartare coarsely chopped for more texture, or finer for a creamier result.
Add more flavourings
Try adding, for example:
- Chopped capers
- Chopped parsley
- Chopped fresh tarragon
- Grated or chopped horseradish
- Finely diced cornichons
Mix the tartare with:
- One or two egg yolks
- A little mayonnaise
- A dash of Worcestershire sauce
- Or a little Dijon mustard for extra bite
Need some acidity?
A few drops of balsamic vinegar can provide a nice counterpoint, especially if you are not using capers or pickled elements.
However you choose to put your tartare together, season it to suit the way you are serving it – and enjoy it straight away, while it is completely fresh.
Beef tartare
Ingredients
Beef tartare – the simple version
- 300 g beef topside
- 1 1/2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 2 tbsp chives, finely chopped
- 2 tbsp shallot, finely chopped
- Salt and freshly ground pepper
To serve
- Toasted bread
- Crisp chips
- Truffle mayo or tarragon mayo
Method
- Trim the meat of any sinew and membrane and cut it into small dice.
- Mix it with the olive oil, mustard, chives and shallot, and season with salt and freshly ground pepper.
- Serve your tartare on crisp toasted bread or with crisp chips – topped with a good truffle mayo or tarragon mayonnaise.
Suggested variations – Season to taste
- Try adding chopped capers, tarragon, chopped horseradish or cornichons, for example.
- You can also mix your tartare with an egg yolk or two, a little mayonnaise, Worcestershire sauce or Dijon mustard.A little balsamic vinegar can add acidity if you have no sharp or pickled elements in your tartare.
- Season to taste depending on how you are serving it.
Nutrition
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