Beef Tartare

 

The First Time I Made Beef Tartare

The first time I made beef tartare, I’ll admit, I was nervous. There’s something about preparing raw meat that feels like you’re stepping into the domain of serious chefs — and have always aspired to be one. But I had just come back from a weekend in Vieux-Port, Montreal, where I had my first unforgettable bite of tartare at a cozy little bistro overlooking the cobblestone street and the river. The kind of place where time slows down and every plate feels like a quiet love letter to French cuisine. 

The tartare was simply perfect: silky beef, a sharp bite of mustard, and that addictive tang from capers and cornichons. I was hooked.

So I came home and decided to try recreating it — not to impress anyone, but just for the quiet satisfaction of making something elegant with my own hands.

I started with the best beef fillet I could find from the butcher. I popped it into the freezer for about 15 minutes while I gathered the rest — it makes it easier to cut into those neat, tiny cubes that define a good tartare. Meanwhile, I chopped cornichons and capers, finely diced a shallot, and snipped a small bunch of chives from the pot on my windowsill.

In a small bowl, I stirred together a spoonful of grainy mustard and a bit of Dijon, letting their distinct textures and flavours blend — one bold and brassy, the other smooth and sharp. A glug of olive oil, a pinch of salt, and a few cracks of black pepper brought everything to life.

Once the beef was just firm enough, I diced it carefully, respecting the clean lines and the simplicity of the dish. I folded the meat gently into the mustard mixture, the way you might mix something precious — which, in a way, it was.

I plated it simply, and served it with slices of crusty baguette that I had toasted until just golden.

It was perfect. Not in a restaurant way — no crisp white napkins or waiters with aprons — but perfect in the sense that I had done it. I had brought that moment in the bistro back home, bite by bite.

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Beef Tartare – Recipe Recap

Ingredients (Serves 2–3)

• 200g beef fillet (trimmed)

• 1 tsp grainy mustard

• 1 tsp Dijon mustard

• 3–4 cornichons, finely chopped

• 1 tbsp capers, finely chopped

• 1 small shallot, finely minced

• 1 tbsp chives, finely chopped

• 1 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• Optional: 1 egg yolk, toasted baguette slices, and for kick some Tabasco hot sauce

Instructions

• Place the beef in the freezer for 15–20 minutes for easier slicing.

• Finely dice the beef into small cubes.

• In a bowl, combine both mustards, chopped cornichons, capers, shallot, and chives.

  

• Add olive oil, salt, and pepper to taste.

• Fold in the diced beef and mix gently.

• Plate the tartare and top with an egg yolk, if using.

• Serve immediately with toasted bread or crackers.