Classic Beef Tartare

Classic Beef Tartare

A simple and delicious recipe for classic beef tartare. Tender meat accompanied by delicious additions, it’s a perfect idea for an appetizer or snack at a party. Try this recipe, and you’ll never order tartare at a restaurant again!


  • Sarepska mustard: 2 tablespoons
  • Fine-grain iodized sea salt: 1 teaspoon
  • Black pepper: 1 tablespoon
  • Pickled cucumber: 120 grams
  • Onion: 120 grams
  • Egg yolks: 4 pieces
  • Water: 3 tablespoons
  • Beef: 400 grams
  • Olive oil: 4 tablespoons


Finely dice the cucumber and onion. Wash the beef for tartare, clean it from membranes and tendons if present. Then grind it in a grinder with sharp blades or chop it very finely. Add olive oil, salt, pepper, mustard, and a little water to the meat. Mix everything well and knead vigorously for about 5 minutes. Thanks to the olive oil, the tartare will not darken, and with a little water, it will be more delicate.

At the bottom of a bowl, layer the onions and cucumbers. Then form the meat into balls, flatten them, and make a hollow in the center. Pour the yolk from a blanched egg into the hollow. Sprinkle with pepper and serve immediately after preparation.

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