Steak Tartare à la Française

Name: Steak Tartare à la Française
Cook time: 25 min
Total time: 25 min
Yield: 2 portions
Cuisine: French
Ingredients: 300 g beef tenderloin (très frais/very fresh); 40 g shallots; 15 g capers (non-pareil); 4 pcs anchovy fillets; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 2 pcs fresh egg yolk (room temperature); 2 tbsp olive oil (extra virgin); 2 pinch sea salt; 1 pinch freshly ground black pepper; 5 g fresh parsley or chervil; 200 g toasted bread or crostini

French cuisine

Contains allergens

FishEggsGluten

Auto-detected — always check product labels

CR1S halves the time

50 minCR1S: 25 min

⏱ 25 min👤 2 portions🔥 320 kcal★★★★★Easy

A refined French classic of finely minced raw beef, seasoned with capers, shallots, anchovies, and Dijon mustard, topped with a raw egg yolk. Luxurious, delicate, and best served chilled with toasted bread.

gluten-freehigh-protein

Ingredients

beef tenderloin (très frais/very fresh)300 g

shallots40 g

capers (non-pareil)15 g

anchovy fillets4 pcs

Dijon mustard1 tbsp

Worcestershire sauce1 tsp

fresh egg yolk (room temperature)2 pcs

olive oil (extra virgin)2 tbsp

sea salt2 pinch

freshly ground black pepper1 pinch

fresh parsley or chervil5 g

toasted bread or crostini200 g

Steps

Cut beef tenderloin into 2–3 cm cubes. Ensure all ingredients are ice-cold. Place beef cubes into the GastroLab bowl.

GastroLab:Install the bowl with the knife accessory. Load beef cubes into the bowl. Close the lid.

⏱ 5 min💡 Quality beef from a trusted butcher is critical — food safety depends on absolute freshness and proper handling.

Pulse-chop the beef to a fine, uniform mince — approximately the size of couscous grains. Do not overwork; avoid turning it into a paste.

GastroLab:

On touchscreen: select Chop mode. Set Speed to 8. Press knob to start. Monitor the blade action and stop after 2–3 minutes when the mince reaches the desired fineness. Hold the knob for 3 seconds to cancel.

⏱ 3 min💡 A hand-chopped tartare is traditional, but the GastroLab Chop mode delivers professional results if you pulse carefully. Do not exceed 3 minutes or the meat will warm and become mushy.

Transfer the minced beef to a chilled bowl. Finely mince the shallots, capers, and anchovies separately (or chop all together if preferred).

GastroLab:

Remove the bowl from the GastroLab. Empty the minced beef onto a cutting board or into a chilled serving bowl. Rinse the GastroLab bowl and knife with cold water. Reload with shallots, capers, and anchovies. Select Chop → Speed 8 → run for 1 minute until very fine. Transfer to the beef bowl.

⏱ 5 min💡 Keep everything cold to maintain the texture and food safety profile.

Combine beef, shallots, capers, anchovies, Dijon mustard, Worcestershire sauce, olive oil, salt, and pepper. Fold gently by hand until evenly mixed — do not overmix.

⏱ 3 min💡 Use a light hand; tartare should have texture, not be a dense paste. Chill the mixture for 10 minutes before plating.

Divide the tartare between two chilled plates. Create a small well or dome in the center and top each portion with one raw egg yolk. Garnish with fresh parsley, a light drizzle of olive oil, and a pinch of fleur de sel.

⏱ 3 min💡 Serve immediately with toasted bread, crostini, or thin slices of cornichon on the side. The diner mixes the egg yolk into the tartare just before eating for the classic experience.

Chef's note: Steak tartare is a dish of supreme freshness and quality — source your beef from a premium butcher and consume the same day. If using non-pasteurized eggs, check your local health guidelines. Pair with a crisp white wine (Sancerre, Chablis) or a light rosé. Bon appétit!

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