Taste Tested: Classic Beef Tartare

Move over vegans, this week we’re joining the dark side with a wicked steak tartare. This one’s for all you raw-foodists out there!


“I remember my parents eating tartare when I was a child. A�Back then, even the thought of it made me turn green. A�Something flipped in my early twenties after a food-fueled trip to Paris though. A�It was amour at first bite. A�Tart, rich, spicy and meaty all at once; good tartare is like a choose your own adventure novel. A�Traditionally served with all the accouterments on the side, it can be anything you deem it to be. A�For easy Thursday night suppers, I premix it to my taste– but for a jazzed up dinner party, I let the imagination run wild. A�Cornichons, capers, potato chips, shallots, duck yolk, horseradish, fresh herbs… the world is your tenderloin. A�I’ve even subbed in a gamy Ontario venison loin for the beef!”


Recipe: Classic Beef Tartare

Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut.


  • 250g Ontario beef tenderloin or sirloin, hand chopped, kept cold
  • 2 Ontario dill pickles, chopped fine
  • 2 teaspoons brined capers, drained and rinsed
  • 3 teaspoons Kozlik’s dijon mustard
  • 4 anchovy filets, finely chopped
  • 1 ounce Cognac
  • 4 Ontario egg yolks
  • 2 tablespoons Ontario shallot, chopped fine
  • 2 tablespoons Ontario parsley leaves
  • 4 teaspoons Ontario cold-pressed canola oil
  • 3 dashes of your favorite hot sauce
  • 4 dashes Worcestershire sauce
    *Some people put ketchup in their tartare. A�I don’t–if you do, add an ounce.


  1. Remove any silver skin or sinews from tenderloin and hand chop (I can’t say this enough, you MUST hand chop) the meat into 1 centimeter cubes. Refrigerate.
  2. In a stainless steal bowl, mix together pickles, anchovies, capers, mustard, shallot, canola oil, cognac, hot sauce and Worcestershire.
  3. Fold in chilled meat.
  4. Season well with salt and freshly ground black pepper.
  5. Divvy up into 4 portions. Press a shallow well into each mound. Rest egg yolk in each well.
  6. Serve immediately alongside crusty bread, toast or potato chips!

Preparation time: 10 minute(s)

Number of servings (yield): 2

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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