Authentic home cooking from France, with US measurements. 
Beef Tartare
Tartares are dishes made from finely chopped raw beef or horse meat, prepared with a knife for a chunkier texture or, more commonly, with a grinder for a finer texture. I usually ask my butcher to grind high-quality beef finely, or if I have time, I do it myself with my meat grinder.
Very easy to make, you can add a variety of condiments to the meat: chives, parsley, capers or pickles, mustard, onion, and Tabasco sauce. You can also add a raw egg yolk, but I personally skip it as I'm not a fan.
Beef Tartare
Tartares are dishes made from finely chopped raw beef or horse meat, prepared with a knife for a chunkier texture or, more commonly, with a grinder for a finer texture. I usually ask my butcher to grind high-quality beef finely, or if I have time, I do it myself with my meat grinder.
Very easy to make, you can add a variety of condiments to the meat: chives, parsley, capers or pickles, mustard, onion, and Tabasco sauce. You can also add a raw egg yolk, but I personally skip it as I'm not a fan.
Open in Cookpad AppSteps
- 1
Peel and finely dice the onion. Arrange the different seasonings for your beef tartare on the plate. You can either mix all the ingredients together ahead of time, but this may make the texture less appealing to some. I prefer to arrange all the ingredients nicely and let each person season their tartare to their own taste.
- 2
Start cooking your French fries in the deep fryer. A few minutes before they're done, place the beef, just out of the fridge, onto the plates. Add the fries, then serve immediately with salt, pepper, and ketchup if desired.
- 3
Each person can then make their own tartare by mixing all the ingredients together and, if desired, adding the raw egg yolk at the last moment to bind everything.
- 4
Eating raw meat carries risks: always ask for your meat to be ground in front of you or grind it yourself. Be sure to keep the meat cold: buy it at the last minute and transport it in a cooler bag. Store it in the refrigerator until serving. The meat should be eaten within a few hours. Never leave tartare at room temperature, as it can quickly become unsafe to eat.
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