Gourmet Recipes

Beef Tartare

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Wine Pairing: Champagne, Red wine, Rosé wine
Cooking time: 30 min
Meal: Dinner, Lunch
Level: Easy
Cuisine: French
Preparation time: Less than 15 min
Similar recipes: Red Meat
Beef Tartare - Marco Nardi - The Good Gourmet


for 4 people
  • 500g (20oz) of tenderloin organic beef
  • 2 egg yolks
  • 6 tablespoons of mayonnaise
  • 2 tablespoons of capers
  • 10 small jar gherkins
  • onion to your liking
  • 1 tablespoon of English mustard
  • 1 tablespoon of Worcester sauce
  • tabasco to taste,
  • salt and pepper


  1. Cut the meat into slices removing the fat around it, put it on a layer of baking paper, add some salt and let it rest for about 30 minutes in the freezer to break the capillaries of the meat.
  2. Meanwhile, slice the gherkins, capers, and onion (or shallot) separately. Once cut into small cubes, dry them on a sheet of absorbent paper.
  3. Once the thirty minutes have passed, with a sharp knife, beat and cut the meat finely.
  4. Pour the meat into a cold aluminum bowl, add the mayonnaise, egg yolk, Worcester sauce, Tabasco, mustard, oil, salt, and pepper.
  5. Using a spoon, mix the meat with all these ingredients. Add the capers, gherkins, and onion to taste.
  6. Using the round molds, plate the tartare. It is traditional to draw a grid with a knife as you can see in the photo.
  7. Serve with a side of fries if it is a main course or with croutons if it is an appetizer. Enjoy!

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