This Gordon Ramsay Steak Tartare Recipe is an elegant and savory recipe, which calls for Dijon mustard and cornichons. It’s a classic, foolproof recipe, ready in about 35 minutes.
Jump to RecipeGordon Ramsay Steak Tartare Recipe Ingredients
- 227g top round or sirloin steak, very fresh
- 2 tbsp capers, finely chopped
- 2 tbsp cornichons, finely chopped
- 2 tbsp shallots, finely chopped
- 2 tbsp parsley, finely chopped
- 1½ tbsp Dijon mustard
- 5 tsp Worcestershire sauce
- ½ tsp kosher salt (plus more to taste)
- 2 fresh egg yolks
To serve:
- Toasted baguette slices
- Extra cornichons
- Dijon mustard
How To Make Gordon Ramsay Steak Tartare Recipe
- Chill and Dice the Beef: Place the steak in the freezer for 20 minutes. This will firm it up, making it much easier to slice. Using a very sharp knife, first slice the steak thinly, then cut the slices into a fine dice. Keep the diced beef cold.
- Prepare the Dressing: In a chilled bowl, combine the chopped capers, cornichons, shallots, parsley, Dijon mustard, and Worcestershire sauce. Mix well.
- Combine and Season: Gently fold the diced beef into the dressing. Add the kosher salt and mix gently until just combined. Be careful not to overmix.
- Mold and Garnish: Divide the tartare mixture into two equal portions. Shape each portion into a round patty or use a ring mold for a cleaner presentation. Press a light well into the center of each round.
- Serve Immediately: Carefully place a fresh egg yolk into the well on top of each tartare. Serve immediately with toasted baguette, extra pickles, and mustard on the side.
Recipe Tips
- How to easily dice the beef? The key is to chill the steak in the freezer for 20 minutes before slicing. This firms the meat, allowing for precise, clean cuts instead of tearing. Also, wetting your knife blade slightly can prevent sticking.
- Why is it important to keep everything cold? For both food safety and texture, all ingredients and equipment (like your mixing bowl) should be thoroughly chilled. This keeps the beef firm and prevents the fat from smearing. Mixing the ingredients in a bowl set over another bowl of ice is a great pro tip.
- When should I season the tartare? Always add the salt just before you serve. Salt draws moisture out of the beef very quickly, which can alter the texture and make it watery if left to sit for too long.
- How do I know if my egg yolks are fresh enough? Use the freshest eggs possible. A fresh yolk will be firm and hold its shape. You can test it by gently rolling it between your fingers; if it breaks easily, it’s not fresh enough for tartare.
What To Serve With Steak Tartare
Steak tartare is traditionally served as an appetizer. The classic accompaniments are simple yet essential:
- Crispy toasted baguette slices or sourdough toast points
- Pommes frites (thin French fries)
- A simple, lightly dressed green salad with a vinaigrette
- Extra cornichons and a dollop of good quality Dijon mustard
How To Store Steak Tartare
- Do Not Store: Steak tartare should never be stored. It must be prepared with fresh ingredients and consumed immediately for food safety and best quality. Do not make it ahead of time or save leftovers.
Steak Tartare Nutrition Facts
- Calories: 216 kcal
- Protein: 25g
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Sodium: 750mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is it safe to eat raw beef and egg yolks?
This is the most important question for steak tartare. It is only safe if you use the highest quality, freshest ingredients from a reputable source. Inform your butcher you are making tartare so they can provide a suitable cut. Use pasteurized eggs if you are concerned about raw yolks.
What is the best cut of beef for steak tartare?
A lean and tender cut is best. Top round or sirloin, as mentioned in the recipe, are excellent choices. Filet mignon is also a popular, albeit more expensive, option. Avoid cuts with a lot of fat or connective tissue.
Can I make steak tartare in a food processor?
It is strongly recommended not to. A food processor will mince the meat too finely and create a paste-like texture, ruining the classic mouthfeel of hand-diced tartare. The texture from a sharp knife is essential.
Gordon Ramsay Steak Tartare Recipe
Course: AppetizersCuisine: FrenchDifficulty: Easy2
servings15
minutes20
minutes216
kcalLean, fresh beef is hand-diced and mixed with sharp pickles and a savory dressing, then crowned with a rich egg yolk for a ruthlessly elegant appetizer.
Ingredients
227g top round or sirloin steak, very fresh
2 tbsp capers, finely chopped
2 tbsp cornichons, finely chopped
2 tbsp shallots, finely chopped
2 tbsp parsley, finely chopped
1½ tbsp Dijon mustard
5 tsp Worcestershire sauce
½ tsp kosher salt
2 fresh egg yolks
Toasted baguette, for serving
Directions
- Chill steak in the freezer for 20 minutes, then hand-dice into very small, uniform pieces.
- In a chilled bowl, mix capers, cornichons, shallots, parsley, mustard, and Worcestershire sauce.
- Gently fold the diced beef into the dressing until just combined. Season with salt right before serving.
- Mold the mixture into two rounds and create a small well in the center of each.
- Carefully place a fresh egg yolk in each well and serve immediately with toasted baguette.
Notes
- For food safety and quality, use the freshest beef and eggs you can find from a trusted source.
- Keeping all your ingredients and tools (bowl, knife) as cold as possible is crucial for the best texture.
- Do not use a food processor; the hand-diced texture is essential to a proper steak tartare.
- This dish must be consumed immediately after preparation and should not be stored as leftovers.
