You’ve probably wondered how you could treat yourself to that silky, flavour‑packed dish you see in fancy restaurants, raw beef tartare, without risking food safety or quality. If you’ve hesitated because you weren’t sure about sourcing, prep or taste, you’re not alone.
Beef tartare might look intimidating at first, after all, it’s raw beef. But when you start with top‑tier meat and follow careful steps, you can enjoy a restaurant‑style tartare right in your own kitchen. In this post, we show you exactly how to do that: why beef quality matters, how to handle meat safely, and how to build the perfect flavour balance.
Let’s dig in and learn how to make beef tartare at home that’s both delicious and safe.
Tools and Prep Work Before You Start
Before you dive into chopping and mixing, it helps to prepare your setup properly.
- Use a very sharp chef’s knife (or two); a dull knife can crush the meat instead of cleanly cutting, which affects texture.
- Chill your cutting board, meat, and serving bowls in the fridge or even for a short time in the freezer. Cold tools make meat easier to handle and help keep the beef temperature down.
- Have all your other ingredients (onions, capers, herbs, egg yolk) prepped and ready. Tartare comes together quickly, so you don’t want to rush once the meat is cut.
Your Simple Beef Tartare Recipe, From Scratch
Here’s a working version of beef tartare you can try at home tonight.
Ingredients:
- 250–300 g beef tenderloin or sirloin (very fresh, grass‑fed recommended)
- 1 small shallot or half a small onion, finely chopped
- 1 tablespoon capers, drained and roughly chopped
- 2–3 small cornichons, finely chopped (optional)
- 1 teaspoon Dijon mustard
- A small splash of lemon juice or light vinegar (to taste)
- 1 egg yolk (fresh, chilled)
- Salt and freshly ground black pepper
- A drizzle of good-quality olive oil (optional)
- Fresh parsley or chives, chopped (optional)
Method:
- Place the beef in the freezer for 15–30 minutes until it firms up.
- Use a chilled, very sharp knife to finely dice the beef into small cubes. Trim out any fat or tendon.
- Place the diced beef in a chilled bowl. Add shallot (or onion), capers, cornichons (if using), mustard, lemon juice, salt, and pepper. Mix gently.
- Taste and adjust seasoning if needed. Add a small drizzle of olive oil if you like a smoother texture.
- Plate the tartare; you can use a round mould for a neat, restaurant‑style look. Make a small well on top and place the egg yolk just before serving.
- Garnish with chopped parsley or chives. Serve immediately with toasted baguette, crackers, or fresh greens.
Common Mistakes to Avoid and How to Fix Them
When making beef tartare at home, you can easily slip up. Here are frequent pitfalls, and how to sidestep them.
Mistake: Using Ground Beef Instead of Whole Cuts
Ground beef dramatically increases the risk because bacteria on the surface spread throughout the meat. Never use ground beef for tartare. Always start with a whole, fresh cut.
Mistake: Letting Meat or Tools Warm Up
Leaving meat or utensils on the bench warms them into the “danger zone,” where bacteria can multiply quickly. Keep everything cold, even the bowl or cutting board.
Mistake: Over‑seasoning or Masking the Beef
Tartare is about subtlety. If you add too many strong‑flavoured ingredients, you’ll lose the beef’s natural taste. Add seasoning gradually and taste as you go.
Mistake: Preparing Ahead and Leaving Overnight
Tartare should be eaten soon after assembly. Storing it overnight, even chilled, increases the risk of bacterial growth and flavour deterioration. Serve immediately.
Why Gingin Grass Fed Beef Makes a Real Difference
At Gingin Grass Fed, we believe that great dishes start with great ingredients. Our grass‑fed beef offers clean, natural flavour. Choosing our beef for your tartare means you benefit from:
- Beef sourced with care, so you know exactly where it comes from
- Fresh, lean cuts are ideal for raw preparations like beef tartare.
- The peace of mind that comes from quality, consistency, and transparency
When you make your tartare with Gingin Grass Fed beef, you’re not just cooking, you’re investing in a safer, tastier, and more ethical meal.
Final Word from Gingin Grass Fed: Make Beef Tartare Beautiful
If you crave that refined flavour and silky texture you get in top restaurants, beef tartare gives you exactly that, especially when you use premium, grass‑fed beef like ours. With careful sourcing, chilled prep, and clean handling, you can confidently make tender, flavourful beef tartare at home.
At Gingin Grass Fed, we’re passionate about delivering top‑quality beef that turns home cooking into something special. Ready to try beef tartare for yourself? Order our grass‑fed cuts and taste the difference.
Craving something special? Let’s show you just how good beef tartare can taste. Order online now!
Frequently Asked Questions
Q1: Is beef tartare safe to eat at home?
Yes, if you use high‑quality, fresh whole cuts, keep the meat chilled, handle everything hygienically, and serve immediately, beef tartare can be enjoyed with minimal risk.
Q2: What cut of beef is best for tartare?
Lean, tender cuts like beef tenderloin (filet), sirloin, or eye‑round are best. Avoid cuts with heavy fat or lots of connective tissue.
Q3: Can I use pre-ground beef for tartare?
No, you should not. Ground beef increases the risk of bacterial contamination because the grinding process spreads surface bacteria throughout the meat. Always start with whole cuts.
Q4: How long can I keep tartare before eating it?
You should serve and eat tartare immediately, ideally within two hours of mixing. Leftovers are not recommended.
Q5: What should I serve with beef tartare?
Traditional accompaniments include toasted baguette or crostini, cornichons or pickles, fresh herbs, a drizzle of olive oil, and optionally a raw egg yolk on top. Crisp greens or crackers also work well.