Beef Tartare

Beef Tartare

Jun 1 2017


5 mn

Serves 5-6

Growing up in Europe, a lot of people eat raw meat and enjoy it. I think I had my first tartare when I was about 6 or 7. My mom would make it at home all the time. On special day we would go to this famous restaurant in Brussels called le " Vieux St Martin" in the center of the city ( it is still there today) and have a "American-Frittes", as we say in Belgium. So it is a no brainer for me that my kids would eat raw meat just like when I grew up and they love it. I always make sure to select to freshest meat and most tender part of the beef and eat it the same day!


  • 1 lb of beef, center cut
  • 2 tbsp of dijon mustard
  • 2 tbsp of ketchup
  • 2 tbsp of olive oil
  • 1 tbsp of Worcertershire sauce
  • optional : capers, anchovies, chopped flat parsley, onions
  • salt and pepper


You can either ask your butcher to ground the beef for you or do it yourself at home ( super easy if you have the machine, which I do).

Prepare the sauce by mixing ketchup, mustard, english sauce, olive oil, some salt and pepper. The options that I have added here are part of a traditional tartare but my kids like it better more simple so I keep them on the side and add them if I feel like it.

I love eating tartare on toast with a drizzle of the sauce and some coarse salt or I mix it all with the sauce and have with a side of salad and maybe fries....

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