Beef Tartar for the Slightly Squeamish

Well known fact about me, I love steak. Typically I’ll order mine medium rare when out, but when I’m at home (where I can OCD-ishly control all sanitation aspects of the kitchen) I like my steak rare. However! When I have the money to throw at a trustworthy, incredible cut of beef I’ll go all out raw and make myself beef tartar.

This recipe is for when I buy a cut of beef that I wouldn’t necessarily trust with my life. Don’t get me wrong I always buy the highest quality ingredients I can when making… well any recipe! But let’s say I’ve decided to purchase the highest quality beef I can from my grocer versus my local butcher. Yeah… the quality just won’t be the same and that’s when this recipe comes in handy. Adding a light sear to the steak kills off any unwanted bacteria so you can rest easy serving it nearly raw.


1 Pound Fresh Beef Tenderloin
1 Tablespoon Butter
1 Sprig Fresh Rosemary

    1. Remove any fatty pieces and pat the beef dry with paper towels before cooking. Melt your butter with the rosemary on high heat in a cast-iron skillet. Once butter is melted add the beef. Tilt the pan slightly and using a spoon scoop the melted butter back onto the beef for basting. Sear both sides for 1 ½ to 2 minutes.
    2. Using the sharpest knife in your arsenal cut the beef into ¼ inch cubes and set aside to refrigerate while working on the sauce.

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2 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Coarse Ground Dijon Mustard
2 Cloves Garlic (Pressed)
2 Tablespoons Fresh Parsley Leaves (Finely Chopped)
1 Teaspoon Capers (Finely Diced)
1 Teaspoon Brine from Capers
1 Teaspoon Manzanilla Olives (Pimento Optional, Finely Diced)
1 Teaspoon Brine from Olives
2 Tablespoons Sweet Red Onion (Finely Diced)
Salt & Pepper to taste

In a medium, non-reactive mixing bowl (I went with glass) add the olive oil, mustard, caper, and olive brine. Using a grater or garlic press add garlic to the bowl. Now, how finely you cut your other ingredients will vary by personal preference. I like my sauce as smooth as possible so I dice until it looks like my ingredients have been put through a food processor – actually, to be honest if I had a food processor I’d just use that. At any rate, finely dice your parsley, capers, olives, and red onion then add to bowl. Mix everything together using a plastic mixing spatula and season to taste.

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Egg Yolk

Serve your beef tartare by forming a 4 ounce round in the middle of a plate with the egg yolk (optional) and eat immediately.

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