Steak Tartare

June 27, 2016  •  Appetizers, Meat & Poultry, Sauces

steak-tartareI’ve always been more of a beef carpaccio girl than a steak tartare dude – that is until I went to Kiawah recently and had the very best steak tartare I think I’ve ever encountered. My friend was kind enough to get the recipe from the restaurant, and the secret is that they use a combination of smoked olive oil and grape seed oil. Well, without either of those oils in the pantry, I took matters into my own hands and created this version that I think you’ll love. This actually comes together really quickly, so you can make up a batch for a party and really impress your friends. I like it best with some toasted baguette slices, but plain old crackers will work just fine too. My baby girl – the chef – turns 26 today. I think this is just the kind of recipe she will love!

Steak Tartare
Prep time
Total time
This recipe makes more aioli than you need, so either double up the other ingredients, or store the leftovers in the refrigerator for a few days for another use.
Recipe type: Appetiser
Serves: 2-4
  • 1 egg yolk
  • 5 tablespoons rice wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash fish sauce
  • 1 teaspoon liquid smoke
  • 1¼ cups extra virgin olive oil
  • 4 ounces filet mignon, partially frozen
  • 1 tablespoon finely minced shallot or onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped capers
  • Salt and pepper
  1. Combine the egg yolk, vinegar, mustard, lemon juice, fish sauce and liquid smoke in a blender and blend until smooth. With the blade running, slowly pour in the olive oil until the mixture is well emulsified. Transfer to a covered container and keep cold while you prepare the tartare.
  2. Mince the beef by slicing the partially frozen filet into thin slices, then thing strips, and finally, mincing it. Combine the minced beef with the onion, parsley, capers, and ¼ cup of the aioli. Store gently to combine and season to taste with salt and pepper. Cover and keep cold until serving; serve with toasted baguette slices or crackers.


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