Steak Tartare

Fresh, delicious, quick and easy to make, this dish can be served as an appetizer or second course.

For outstanding tartare, seek your butcher’s advice and, if need be, have him cut the meat for you.

Lean cuts of beef work best for this type of recipe. Look for tenderloin, silverside (a.k.a.“eye of round” in the US)”, rump, sirloin tip, or topside (a.k.a. “top round” in the US), all of which differ by texture and flavour.

Steak Tartare is made using raw beef  minced with a knife by hand, without using a meat grinder or ground beef. In fact, using a knife is required to preserve the nutritional value of the meat itself, and achieve the best texture.

Note: it is important to mince the meat on a properly sanitized surface. The knife must be just as clean; make sure it has not been contaminated by cooked beef or meats of any other kind (like chicken and pork, for example).


  • 500 g  top grade minced beef
  • 3 tablespoons LIMMI lemon juice
  • 4 tablespoons Aulus (link) extra-virgin olive oil
  • 1- 2 teaspoons mustard
  • 1 sprig of parsley
  • 1 tablespoon capers
  • 1 tablespoon Worcester sauce (the same used for Cesar salad)
  • pepper to taste

Prepare it in just 3 steps:

  1. With a very sharp knife, mince the meat and finely chop the capers
  2. In a bowl, with a fork, mix the extra-virgin olive oil, the Worcester sauce, mustard, LIMMI lemon juice, a pinch of salt and finely ground pepper, till smooth
  3. Add the capers and minced meat to the sauce; stir to blend all ingredients

To plate, press the meat with the back of a spoon into a ring mould of  approx. 5 cm diameter (2 inches).

Garnish your lemon-scented tartare with sprig of parsley and capers.