Balthazar’s Steak Tartare

About This Recipe

This recipe appears in: Eating in with Balthazar: Steak Tartare


  • 1 1/4 pound filet mignon, very cold
  • 1/2 medium onion, minced
  • 2 tablespoons capers
  • 8 cornichons, cut into small dice
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 anchovy fillet, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled and minced
  • 1/2 teaspoon salt
  • White pepper
  • 6 tablespoons Tartare Mayonnaise (recipe follows)
  • 1 baguette, sliced
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon salt
  • 1/2 cup grapeseed oil
  • 1/2 cup olive oil


  1. 1

    Take the beef out of the refrigerator; it should be very cold. Using a very sharp chef’s knife, cut the steak into thin 1/4-inch slices. Stack 3 of the slices and slice lengthwise, every 1/2 inch, holding the stack in place. Then cut across the stack, again every ½ inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl.

  2. 2

    When all of the beef has been chopped, add in the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the Tartare Mayonnaise and again mix gently until just combined.

  3. 3

    Serve on individual plates with baguette slices alongside.

  4. 4

    Tartare Mayonnaise

  5. 5

    Put all the ingredients except for the oils in the bowl of food processor. Blend for 30 seconds. With the blade still spinning, drizzle the grapeseed oil in a very slow stream, followed by the olive oil. This should take about 2 minutes. As the mayonnaise forms, the noise from the food processor will become louder, making a slapping sound, as it does with cake batter. Process until the mayonnaise is thick, with a creamy body. Refrigerate, covered, for up to 1 week.

  6. 6

    To serve with Steak Tartare, add the following ingredients to the prepared Mayonnaise and whisk to smoothly combine:

  7. 7

    1/2 cup ketchup

  8. 8

    3 tablespoons Dijon mustard

  9. 9

    1 tablespoon Tabasco sauce

  10. 10

    1 teaspoon Worcestershire sauce

  11. 11

    1/2 teaspoon salt

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