Steak Tartare Recipe

This Steak Tartare recipe delivers the refined flavour and effortless elegance of a classic Parisian bistro dish, combining hand-cut beef tenderloin with Dijon mustard, capers, cornichons, shallots, and rich egg yolk. Featured on Dinner in Paris with host Romain Avril, this exquisite French favourite is bold, sophisticated, beautifully balanced, and ready in just 25 minutes.

The Inspiration

Steak Tartare is one of the most recognizable dishes associated with traditional French bistro dining. Elegant yet surprisingly straightforward, it celebrates high-quality ingredients and precise preparation rather than complicated cooking techniques.

On Dinner in Paris, host Romain Avril brings the spirit of French cooking to the table through dishes that balance tradition, refinement, and approachable technique. Steak Tartare fits perfectly within that style because every ingredient serves a clear purpose, allowing the natural flavour of the beef to remain at the centre of the dish.

One of the most important characteristics of traditional Steak Tartare is the texture of the beef. Rather than using ordinary ground meat, this recipe starts with very fresh, well-chilled beef tenderloin. The meat is carefully trimmed of any fat and silver skin before being cut by hand into very small pieces.

Ingredients

454 g (1 lb) beef tenderloin, very fresh and well chilled
2 egg yolks (plus extra for garnish, optional)
2 tbsp capers, finely chopped
2 tbsp cornichons, finely diced
3 small shallots, very finely minced
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2 tsp Tabasco Sauce
2 tbsp extra virgin olive oil
2 tbsp flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
Crostinis, for serving

Method

On a very clean work surface and using a sharp knife, slice beef into thin slices no thicker than 1/4 inch. Then cut into thin 1/4- or 1/8-inch stips. Cut strips crosswise into a fine mince. Transfer to a mixing bowl.
Finely hand-cut the beef into very small dice and keep chilled.
In a bowl, whisk together shallot, black pepper, capers, cornichons, mustard, egg yolks, Worcestershire, and Tabasco.
Add beef and gently fold together. Add olive oil and parsley.
Season with sea salt just before serving.
Plate and top with egg yolk, if desired. Serve with crostinis.

Serving Suggestions

For a traditional French-style meal, Steak Tartare can be served alongside crisp French fries. The combination of hot, golden fries with cool, seasoned beef creates an appealing contrast in both temperature and texture. A lightly dressed green salad can provide additional freshness and acidity, helping balance the richness of the tartare.

If serving the dish as a first course, smaller individual portions create an elegant introduction to a French-inspired menu. The tartare can be shaped into neat rounds and accompanied by a few crostinis, allowing guests to enjoy the bold flavours without making the appetizer overly heavy.

For a main course, serve a larger portion with fries, toasted baguette, and a simple salad. This creates the familiar balance associated with a relaxed Parisian bistro meal.

Final Thoughts

This Steak Tartare recipe celebrates everything that makes classic French bistro cooking so distinctive: exceptional ingredients, precise preparation, confident seasoning, and elegant simplicity.

Featured on Dinner in Paris with Romain Avril, this recipe embodies the refined but approachable character of French bistro cuisine. It feels restaurant-worthy while remaining surprisingly simple in its construction.

Whether prepared as an elegant appetizer or served as the main attraction, this classic French Steak Tartare recipe delivers a refined combination of richness, acidity, freshness, and texture.

Find more recipes from Dinner in Paris here!