Today we enter the delicious world of steak tartare , a dish that awakens passions among lovers of raw meat and that has earned a place of honor in our gastronomic gatherings. And you should know that, although it is served in the best restaurants as a most gourmet dish, it is a recipe accessible to everyone - in fact, preparing it is easy!

Steak tartare is not just a recipe, it is an experience that awakens all your senses. Made with love and the best beef you can find, each bite is a journey of flavors and textures that transports you to a place of authentic culinary enjoyment. Therefore, the freshness and quality of the meat are essential elements to achieve a truly exceptional result.

What makes steak tartare so special? It is a delicious mixture of finely chopped raw beef, seasoned with carefully selected ingredients such as chopped onion, capers, Worcestershire sauce, and mustard. The result is a combination of flavors that leaves no one indifferent.

In addition to its exquisite flavor, steak tartare is very versatile and can be served as an elegant appetizer or as a main dish at a special meal. Do you dare to try it?

In our complete recipe , we will share with you our secrets so that you can prepare your own steak tartare at home and surprise your loved ones with a dish full of flavor and tradition.

Steak tartare recipe

What is Steak Tartar, some of its history

Steak tartare is a classic dish of international cuisine that has conquered the hearts and palates of many foodies. Its origin dates back to 19th century Europe, where it became popular among lovers of raw meat.

This exquisite recipe is traditionally made with finely chopped raw beef and seasoned with a mixture of ingredients that enhance its unique flavor. Although there are many regional and personal variations of the recipe, the basic ingredients usually include chopped onion, capers, Worcestershire sauce ( Perrins sauce) , mustard, and egg yolk.

Steak tartare is not only appreciated for its delicious flavor, but also for its versatility. It can be served as an elegant appetizer at a formal dinner or as a main course at a more informal meal. Additionally, its raw preparation highlights the quality and freshness of the meat, making it a popular option for those who value high-quality ingredients in their dishes.

Over the years, steak tartare has evolved and adapted to different culinary cultures, but its essence remains the same: a dish full of flavor and tradition that delights all who have the pleasure of trying it.


  • 250 g of quality beef tenderloin, or beef, cut into 2 cm thick fillets
  • 1 tbsp capers
  • 1 chive
  • 3 pickles
  • Fresh parsley, a bunch
  • Fresh chives, a bunch
  • 25 g grated Parmigiano Reggiano cheese
  • 1/2 tbsp Dijon mustard
  • 1 and a half tsp Worcestershire Sauce (Perrins sauce)
  • One XL egg yolk
  • Salt
  • Black pepper
Steak Tartare


    1. Use Bra's Santoku knife to finely chop the sirloin, using a board. Opt for fillets about 2 cm thick, as they will make the chopping process easier.
    2. Prepare a large bowl of Bra and fill it with crushed ice. Place another bowl on top (inside the large bowl), and place the meat inside. This trick will prevent the meat from losing its attractive color and darkening, in addition to keeping it fresh. You can use the Bra bowl set for this, they are practical and versatile (and have a lid, which allows you to store or better maintain the food between waits).
    3. Now, carefully chop the other ingredients: onion, pickles, capers, parsley and chives. Transfer them to a small bowl and mix all the ingredients evenly.
    4. Once you have mixed the ingredients, add them to the bowl with the meat and add the mustard and Perrins sauce. Don't forget to season with salt and pepper to taste. Remember to taste and adjust the seasonings based on your personal preference.
    5. Finally, pour the mixture into a kitchen ring to shape it, press it with a spoon to make it consistent, and remove the ring carefully.
    6. Place the egg yolk* on top, and decorate with a little parsley.
    7. Accompany this delicious dish with a few slices of good soft bread or toast. Ready to enjoy!

    Note: Yes, traditionally, steak tartare is served with a raw egg yolk on top. The egg yolk adds extra creaminess to the dish and mixes with the other ingredients when eaten, adding a unique flavor. If you prefer not to use it, sometimes it is not added; or if you have doubts about the guests' preferences, you can always bring the individual yolk served in a ramekin next to the Steak Tartar, so that everyone can decide.

    Steak Tartare

    Information on how to serve and how to eat steak tartare

    Steak tartare is traditionally served as a cold dish. The way to eat steak tartare varies according to personal and cultural preferences. Some people prefer to mix all the ingredients before eating, while others enjoy each component separately.

    Steak tartare can be served as an appetizer , as a first course or even as a main course , depending on the context and preferences of the host or diner.

    In many cases, it is served as an appetizer or starter at elegant dinners or special events, due to its sophisticated presentation and exceptional flavor. In this case, it is usually served in smaller portions, accompanied by toasted or crusty bread.

    It can also be enjoyed as a light first course at a more formal meal, before the main course. In this case, it can be served in a slightly more generous portion, accompanied by a fresh green salad or some additional condiments.

    On the other hand, some people enjoy steak tartare as a main course , especially if it is served in a larger portion and complemented by additional side dishes, such as French fries, salads, or roasted vegetables.

    In summary, steak tartare is a versatile dish that can be adapted to different moments and occasions, whether as an appetizer, first course or main course, depending on the preferences and needs of each situation.

    Steak Tartare

    Recipe author: Loleta , for BRA


    Claudia&Julia said:

    Hola Mireya,

    Nos alegra que este formato os guste. Es una muy buena forma de poder imprimir y tener las recetas que más gustan para hacerlas más a menudo.

    Estamos trabajando para que todas acaben teniendo este formato, por lo que poco a poco irás viendo como podrás imprimir todas las que prefieras sin problema ;)

    ¡Un saludo!

    mireya said:

    buenas tardes: Me encanta este formato para poder imprimir vuestras maravillosas recetas. Porque no las teneis todas asi? Bessos

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