Return to Content

Steak Tartare

Yankee Plus Dec 2015


Steak Tartare
0 votes, 0.00 avg. rating (0% score)
Print Friendly

This dish of steak tartare is a great favorite with its champions, but there are those who will not touch raw meat. Have a frying pan ready and let them retire to the kitchen and cook their portion if they will. The steak should be served within an hour of grinding. Allow 1/3 pound per person.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • freshly ground sirloin or top round steak from which all fat has been trimmed
  • salt, 1 teaspoon per pound
  • finely minced Bermuda onion
  • capers
  • 1/2 lemon for each portion
  • 1 egg yolk per portion
  • black pepper


Add the salt to the ground steak and mound each portion lightly on a chilled plate. Make an indentation in each and carefully slip the raw yolk of an egg into it. Arrange a tablespoon of finely minced Bermuda onion, about 2 teaspoons of capers, and half a lemon on each plate. Garnish with fresh leaves of spinach, parsley, or watercress and serve with fresh melba toast or pumpernickel, spread with sweet butter. Pass a pepper grinder, and let each guest mix his own portion. Some people like Worcestershire sauce or Tabasco on steak tartare, but these strong condiments seem to defeat the point of the dish, which is the fresh sweet taste of the meat. Steak tartare is good on a hot day served with beer.

Updated Friday, August 31st, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111