You are here:

Cooking Meat/Steak/Beef tartare


Steak Tartare
Steak Tartare  
I'm curious how Steak/Beef Tartare is actually prepared.
One person told Me that the meat is lightly seared before processing, another told Me it was genuinely raw.
Can someone prepare this dish at home using ingredients from a grocery store?
Included is a photo of the exact dish I enjoyed, and am referring to (it included quail egg).

Thank you!

As far I know, the original recipe is raw.
It has a long history from the Mongolians worriors to the post war France, from which is the recipe you shown.

And of course you can prepare this dish at home using ingredients from any grocery store.

You just need chopped onions, chopped parsley, salt, black pepper, powder garlic, minced meat and any bird egg yolk(quail/hen/duck/).

You just blend onions, salt, pepper and garlic with meat and on the top put the egg yolk+ parsley.

I´d like to use a shot of lemmon juice to be mixed with the meat just after all other ingredients, but before the egg yolk, and recommend to eat with fresh french bread or any pita, moreover some tortillas could be good!

There are concerns about the raw meat (parasites), but it always depends on how clean is your meat purveyor.

Good luck and let me know if you prepare it!!

Happy new year and God bless you.

Cooking Meat

All Answers

Answers by Expert:

Ask Experts


Enrique Torres


More than 9 Yr. experience in R&D and business development of new ingredients and processes related to beef steaks and other meat fillets improvement for institutional and industrial customers in the following fields: Raw meat: Increasing cualinariy quality in beef staks/ fillets while: a. Reducing/eliminating ageing time in beef cuts. b. Reducing dripp loss in vaccum packed beef. c. Increasing culinary quality not only in premium, but also cheap beef cuts. d. Obtaining microbiologically safe products. Cooked meat: a. Increasing cooking yield in meat steaks/fillets from beef, chicken , pork and fish. b. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish. c. Reducing cooking times of meat steaks/fillets about 20%. d. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controling costs. e.Safe and agile new sous vide processing methods applied to meat steaks/fillets. f. Developing new meat products according to market needs and new potential businesses. Expertise in meat steaks/fillets cooking methods: a. Sauté. b. Grilling c. Friying. d. Convenction oven. e. Combined oven (Combi). f. Sous Vide Industries of expertise: a. Slaughtering hauses. b. Beef purveyors. c. Poultry purveyors. d. Catering (army, schools, hospitals) e. Restaurant chains. f. Sous Vide chicken breast processor. g. Meat Ingredients Companies. Specialties MEAT STEAKS/FILLETS PROCESSING SOUS VIDE MEAT STEAK/FILLETS PROCESSING. IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS


I´been working on studies in meat fillets cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness and tenderness improvement and yield increasing.


In spanish: Translation: Improvement of culinary quality of beef during cooking process. A ( U$150.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).

La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 2002.

Past/Present Clients
Grupo Carbón de Palo (Colombia) Pizza Hut (Colombia)

©2017 All rights reserved.