I can sum up why people are intimated by making beef tartare at home in two words: Raw beef.
Of course, raw is the whole point of tartare—without the rawness, you've got loose, cooked meat. Trust me, that's not as good as raw.
The truth about beef tartare is that it's totally safe to make at home. And when you follow the five steps below, you're at-home tartare can be as good as those you get at restaurants. Only better, because you cooked—or, rather, didn't cook—this tartare yourself.
- BUY THE HIGHEST-QUALITY BEEF POSSIBLE
When you're not cooking the stuff, the quality of the beef you buy matters more than ever. If you've got a local butcher or specialty meat shop, this is the time to pay a visit. While flank and skirt steak are great for grilling, you want beef tenderloin—home to prized cuts like filet mignon and chateaubriand—for tartare. Why? Because the tenderloin is home to the most tender meat on the animal (it's built right into the name, after all). And the more tender the meat, the less chance you'll encounter chewy bites of gristle.
- FREEZE YOUR BEEF
I know, I know—that tenderloin is expensive, and you probably don't want to throw it in the freezer. But hear me out: A quick, 15-minute stint in the freezer ensures that the meat firms up. And that will make it a heck of a lot easier to handle than if it was at room or even fridge temperature.
While you're at it, throw everything you're working with—mixing bowls and whatever plates you're planning to serve on—into the freezer for a bit. Nobody likes a warm tartare.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
- CHOP IT BY HAND
No need to mess with fancy meat grinders when making tartare at home. Instead, grab the sharpest chef's knife you have, cut the tenderloin into very thin slices (about 1/8" thick). Then, stacking a few slices at a time, cut the meat crosswise, again forming very thin strips (about 1/8" thick). Finally, gather a few strips together and dice crosswise, cutting the beef into 1/8" cubes.
- DON'T FORGET THE MIX-INS!
So you've got a pile of raw beef on your cutting board. Now, the mix-ins. Because the best tartares are defined by their mix-ins, obvs. My standard roster includes chopped flat-leaf parsley, salty capers, and finely chopped shallot.
But that's just the beginning. Want to add a crunch to your tartare? Fry up those chopped shallots in a bit of olive oil. Cherry peppers and jalapeño make a nice sweet-spicy pair. And for a creamy, fatty element, shower the whole thing with grated cheese.
- REMEMBER THE GARNISHES!
Any tartare worth its weight should be accompanied by a few things. Like lightly toasted slices of baguette to pile tartare on, (bread beats forks any day). And a pickled element to cut through the rich beef—cornichons or pickled onions. An egg yolk thrown into the bowl binds everything together and adds richness (I like to serve it on the plate and mix it in later, if only for the fact that it looks cooler on Instagram). Last but non-negotiable: a swipe of Dijon mustard.
