1. Pop your beef tenderloin in the freezer for about 15 minutes—this makes it way easier to dice cleanly. You want it cold but not frozen solid.
2. Using your sharpest knife, dice the beef into tiny, even cubes about 1/4-inch in size. Take your time here—we’re going for neat little cubes, not mushy ground beef texture. Keep the beef cold while you prep everything else.
3. Finely chop your shallot until the pieces are super small and almost see-through. Drain your capers really well (pat them with a paper towel) and chop them into smaller pieces too.
4. In a mixing bowl, combine the diced beef, chopped shallot, capers, Dijon mustard, Worcestershire sauce, Tabasco sauce, and that gorgeous egg yolk. Use a fork to gently mix everything together until it’s well combined but not mashed into paste. You should still see those beautiful beef cubes.
5. Taste the mixture (yes, really!) and season with salt and pepper. Go generous with the pepper but easy on the salt since the capers already add saltiness.
6. If you have a round mold, place it on your serving plate and pack the steak tartare mixture inside, then carefully lift the mold. No mold? Just pile it neatly with a spoon—it’ll still look great.
7. Sprinkle chopped parsley over the top for that classic French bistro look.
8. Serve immediately with toasted baguette slices on the side. The tartare is best enjoyed fresh and cold.

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 6g
• Protein: 28g
• Fat: 16g
• Fiber: 1g
• Sodium: 520mg
• Iron: 20% DV
• Vitamin B12: 45% DV
• Zinc: 35% DV

This dish is an excellent source of high-quality protein, iron, and B vitamins from the beef and egg yolk.

Notes:

• Seriously, use the freshest beef possible—there’s nowhere to hide with raw meat. Tell your butcher you’re making tartare.
• Keep everything cold throughout the process. Warm beef is harder to work with and food safety is crucial here.
• Don’t skip the freezer step before dicing—it makes cutting so much easier and cleaner.
• Pasteurized eggs are your friend when using raw yolks. They’re just as delicious but safer.
• This dish needs to be served immediately. Don’t let it sit around at room temperature.

Storage Tips:

• Steak tartare is best served immediately and really shouldn’t be stored once mixed.
• You can prep ingredients separately up to 1 hour ahead—keep the diced beef and other components in separate containers in the fridge, then mix right before serving.
• Once mixed, consume within 30 minutes for best color, texture, and safety.
• Don’t freeze steak tartare—the texture becomes completely unusable when thawed.

Serving Suggestions:

• With toasted baguette: The classic French way—crispy bread is perfect for scooping
• On crostini with microgreens: A more modern, elegant presentation for cocktail parties
• Alongside frites: Go full French bistro with crispy fries and a glass of red
• With a simple arugula salad: The peppery greens complement the rich beef beautifully

Mix It Up (Recipe Variations):

• Classic Parisian Tartare: Add 1 tablespoon finely diced cornichons for authentic French flavor
• Luxury Steak Tartare: Top each serving with an additional egg yolk and flaky sea salt for extra indulgence
• Asian-Inspired Tartare: Replace Worcestershire with soy sauce, add sesame oil, and top with toasted sesame seeds
• Seared Tartare: Quickly sear the outside of the tenderloin before dicing for those nervous about fully raw beef

What Makes This Recipe Special:

This steak tartare recipe honors the traditional French bistro technique of hand-chopping rather than grinding the beef, which creates a superior texture that’s tender yet maintains structure. The careful balance of tangy capers, sharp Dijon, and rich egg yolk complements the beef without masking its natural flavor—a hallmark of classic French cuisine that celebrates quality ingredients. This preparation method has remained virtually unchanged since it became a Parisian staple in the early 1900s, proving that sometimes the simplest approach is the best.