Jump to RecipeA French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points. (This recipe was originally published in July 2019, but was updated with new photos and content in 2020).Steak tartare, aka beef tartare, is a combination of hand-chopped raw beef, finely minced shallot/onion, capers, and cornichons, all tossed in a tangy and acidic Dijon mustard-based dressing. Recipes often include egg yolks in the dressing, or place whole egg yolks atop each serving.There are many recipes for this dish throughout the internet, and in essentially every French cookbook. There are of course similarities and some differences, from the cut of beef to the slight variations in how the meat is seasoned.For example, the late great Anthony Bourdain's recipe in the Les Halles Cookbook includes ketchup, anchovies, and Cognac, which I did no...
