Original Steak Tartare

Original Steak Tartare


"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."

Ingredients 40 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Tips & Tricks
Berdean’s Cube Steak

See how to make super-simple, totally tender cube steaks.

Marsala Marinated Skirt Steak

See how to make grilled skirt steaks marinated with slightly sweet Marsala wine.

Rate recipe

Your rating


Reviews 9

  1. 9 Ratings

Miss Fuzzy

1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to texture, presentation and flavour. 2. I prefer Pikapeppa Sauce or Cholula to Tabasco; both have superior flavour and complexity. For a nicer presentation a food mold can be used. 3. Adding brandy is an excellent idea, especially something interesting like Calvados. 4. The quality and freshness of the ingredients cannot be overemphasized. 5. The basic recipe can then be taken in a number of flavour and presentation directions with garnishes and condiments. 6. Scallions, minced cucumber, bell pepper (any colour), capers, duxelles, chopped hard boiled egg (if you are leery about using raw eggs), etc. can be served on the side. 7. An assortment of red, green and black cornichons (peppercorns) can add colour to the presentation. 8. Greek Tzatziki (a mild dressing of yogurt and cucumber), or a light horseradish sauce will add additional zest if desired. 9. As with Sushi, however, be careful not to overpower the basic delicate flavour of this dish. 10. Flatbread, lightly oiled and pan-fried, makes a nice alternative to the usual toast points or crackers.


If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.

Bill Romberger

OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it