Parisian Streak Tartare Parisian Steak Tartare

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: Maya Visnyei

If you've ever toyed with the idea of making tartare, this is one of the best recipes out there. Freshness is key, so be sure to buy your beef directly from a trusted source. Serve as a main or as an appetizer with Little Gem lettuce or toasted baguette.

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 1 serving


  • 150 g centre-cut beef tenderloin or top sirloin grilling steak
  • 2 teaspoons each Dijon mustard and grainy mustard
  • 2 teaspoons vegetable oil or grapeseed oil
  • 2 teaspoons ketchup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1 teaspoon finely diced cornichon (about 1)
  • 1 teaspoon caper drained, rinsed and finely chopped
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon each finely chopped fresh parsley and fresh chive
  • 1 egg yolk
  • dash each worcestershire sauce hot pepper sauce


Freeze beef until firm, about 30 minutes.

Meanwhile, in small bowl, whisk together Dijon mustard, grainy mustard, oil and ketchup. Set aside. Trim and discard any fat or sinew from beef; finely chop beef.

In separate bowl, using fork, mix together beef, salt and pepper. Stir in cornichon, capers, shallot, parsley, chives, egg yolk, Worcestershire sauce, hot pepper sauce and mustard mixture until combined. Serve immediately.

Tip from The Test Kitchen: Source the beef from a reputable butcher, and say it will be used for tartare so that you're given the best quality possible.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 1344 mg
  • Sugars 4 g
  • Protein 36 g
  • Calories 420.0
  • Total fat 27 g
  • Potassium 596 mg
  • Cholesterol 276 mg
  • Saturated fat 8 g
  • Total carbohydrate 6 g


  • Iron 40.0
  • Folate 24.0
  • Calcium 8.0
  • Vitamin A 12.0
  • Vitamin C 8.0
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Lunch & Dinner

Parisian Steak Tartare