Steak Tartare with Beef Dripping Crisps

There’s something undeniably elegant about steak tartare. Maybe it’s the way the finely chopped beef glistens beneath the gentle crown of an egg yolk, or perhaps it’s the satisfying crunch of a well-toasted crisp on the side. This dish brings restaurant-style finesse to your own kitchen table with bold flavor, delicate textures, and just the right balance of richness and tang. Served with beef dripping crisps that take things over the top, it’s a showstopper that feels surprisingly doable once you know the steps.

Behind the Recipe

This recipe came from one of those evenings when inspiration struck in the most unexpected way a quiet dinner at home with leftover high-quality beef and a craving for something bold. A few pantry staples and a nostalgic nod to old-school European flair brought this dish to life. The beef dripping crisps, inspired by Sunday roast trimmings, are a comforting twist that ties the raw elegance of tartare to the warmth of hearty, rustic cooking.

Recipe Origin or Trivia

Steak tartare has roots stretching back to early 20th-century French cuisine, though its concept raw minced meat seasoned and served fresh spans many cultures, from Korean yukhoe to Ethiopian kitfo. The version we know today gained popularity in Parisian brasseries, often paired with frites or toast. The egg yolk on top isn’t just for show it’s a luxurious binder that elevates texture and taste.

Why You’ll Love Steak Tartare with Beef Dripping Crisps

This dish brings a little drama, a lot of flavor, and a satisfying contrast of textures.

Versatile: Serve it as an appetizer, a light lunch, or an impressive starter for dinner parties.

Budget-Friendly: A small portion of good-quality beef goes a long way, making it a great value splurge.

Quick and Easy: With just a bit of prep and no cooking, you’ll have this ready in under 30 minutes.

Customizable: You can tweak the seasoning to your liking make it spicier, tangier, or more herbal.

Crowd-Pleasing: It’s a conversation starter that always gets compliments at the table.

Make-Ahead Friendly: Prep the components separately and assemble right before serving.

Great for Leftovers: Any leftover crisps are fantastic with dips or cheeses the next day.

Chef’s Pro Tips for Perfect Results

Let’s make this dish shine with a few chef tricks:

• Use the freshest, highest-quality beef you can find. Ask your butcher for tenderloin or sirloin and have them freshly grind it, or finely dice it yourself with a sharp knife.
• Keep everything cold. Chill your bowl and knife before prepping to help preserve the meat’s texture and freshness.
• Finely dice your add-ins like capers and onions so they blend smoothly without overpowering the beef.
• Season gradually and taste as you go. A little mustard, Worcestershire sauce, and salt go a long way.
• Make the crisps right before serving to keep them extra crunchy and warm.

Kitchen Tools You’ll Need

No fancy gadgets, just a few essentials:

Sharp Chef’s Knife: Essential for finely mincing the beef and other ingredients.

Mixing Bowl: For gently combining everything without mashing the beef.

Small Ramekins or Plates: Great for organizing your mise en place before mixing.

Heavy Skillet or Cast Iron Pan: Ideal for crisping the beef dripping toasts.

Tongs or Spatula: For flipping your crisps with control and ease.

Ingredients in Steak Tartare with Beef Dripping Crisps

This dish is all about balance rich beef, punchy seasoning, and crisped bread. Here’s what you’ll need:

1. Beef Tenderloin or Sirloin: 200g, finely diced. It’s the star of the show, offering tender bite and deep flavor.
2. Shallot: 1 small, minced. Adds a mild oniony sweetness that blends into the mix.
3. Capers: 1 tablespoon, chopped. Brings salty, briny contrast that cuts through the richness.
4. Cornichons: 2-3, finely chopped. These mini pickles offer bright acidity and crunch.
5. Dijon Mustard: 1 teaspoon. Adds tang and a little spice to lift the flavor.
6. Worcestershire Sauce: 1 teaspoon. Deepens the umami and gives a subtle savory kick.
7. Egg Yolk: 1 per serving, fresh and raw. This creamy topper ties everything together.
8. Salt and Black Pepper: To taste. Essential seasoning that sharpens and enhances the beef.
9. Fresh Parsley: 1 tablespoon, chopped. Offers a pop of color and herbaceous brightness.
10. Rustic Bread or Baguette Slices: 4-6 slices. Acts as a vehicle for all that flavorful tartare.
11. Beef Dripping or Butter: 2 tablespoons. Used for frying the bread into rich, savory crisps.
12. Pickles (optional): A few slices for garnish. Adds zing on the side.

Ingredient Substitutions

Make it your own with these smart swaps:

Beef Tenderloin: Finely chopped sirloin or eye fillet.

Shallot: Red onion for a stronger flavor.

Cornichons: Use standard dill pickles chopped small.

Dijon Mustard: Whole grain or spicy brown mustard.

Beef Dripping: Use clarified butter or ghee if needed.

Parsley: Try chives or tarragon for a twist.

Ingredient Spotlight

Egg Yolk: Raw egg yolk is the creamy finishing touch that melds with the beef, creating a silky richness that balances the tangy and savory notes in the mix.

Capers: These little green gems bring a punch of salt and acid that makes the whole dish pop.

Instructions for Making Steak Tartare with Beef Dripping Crisps

We’re keeping this classic and simple. Here are the steps you’ll follow to bring it all together:

1. Preheat Your Equipment:
   Heat a skillet over medium heat for crisping the bread later. No oven needed.
2. Combine Ingredients:
   In a mixing bowl, gently stir together the diced beef, shallot, capers, cornichons, mustard, Worcestershire sauce, parsley, salt, and pepper. Mix just until combined.
3. Prepare Your Cooking Vessel:
   Add the beef dripping or butter to your hot skillet. Once melted and sizzling, lay in your bread slices.
4. Assemble the Dish:
   Mold the tartare into a round using a ring mold or gently shape by hand. Place it in the center of a chilled plate.
5. Cook to Perfection:
   Crisp the bread slices on both sides until golden and slightly soaked in fat, about 2-3 minutes per side.
6. Finishing Touches:
   Top the tartare with a fresh egg yolk. Arrange the crisps and optional pickles around the plate.
7. Serve and Enjoy:
   Serve immediately while the bread is warm and crunchy. Enjoy bites with a little bit of everything on the fork.

Texture & Flavor Secrets

This dish is all about balance. The beef is tender and buttery, while the raw shallots and pickles offer sharp crunch. The egg yolk adds creamy richness, which is beautifully cut by the tang of mustard and capers. Meanwhile, the beef dripping crisps bring deep, savory flavor and that irresistible crunch.

Cooking Tips & Tricks

Get the most out of your tartare with these tricks:

• Use a very sharp knife to mince the beef so it doesn’t get mushy.
• Chill your serving plates to keep everything fresh and cool.
• Mold the tartare just before serving for the best texture and appearance.

What to Avoid

Here’s what to steer clear of to keep things safe and delicious:

• Using pre-ground beef. Always use freshly chopped beef for safety and texture.
• Overmixing the ingredients. You want the beef to remain distinct and not turn pasty.
• Skipping the seasoning. This dish relies on the right amount of salt and acidity to shine.

Nutrition Facts

Servings: 2
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can chop your mix-ins and toast the bread ahead of time, but don’t combine the tartare ingredients until you’re ready to serve. Store the beef and egg yolks separately in the fridge, tightly wrapped, for up to one day. Leftover crisps can be reheated in a skillet to regain crunch.

How to Serve Steak Tartare with Beef Dripping Crisps

Serve the tartare plated elegantly with crisps arranged around it. Add a few pickles on the side and a sprinkle of flaky salt for a finishing touch. A glass of sparkling water or a tart mocktail pairs beautifully to cut the richness.

Creative Leftover Transformations

Got a bit of leftover tartare? Stir it into scrambled eggs or serve it inside lettuce cups for a protein-packed snack. Extra crisps are perfect with soft cheeses or for scooping up dips.

Additional Tips

• Use a ring mold for professional-looking plating.
• Add a drop of truffle oil if you’re feeling fancy.
• Chill your utensils and plate for a restaurant-style finish.

Make It a Showstopper

Drizzle a little olive oil around the tartare. Garnish with microgreens or edible flowers. Use a large flat plate for contrast and balance the layout with precision.

Variations to Try

• Spicy Tartare: Add finely chopped chili or a dash of hot sauce.
• Asian-Inspired: Use sesame oil, soy sauce, and scallions for a flavor twist.
• Herb-Heavy: Add tarragon, chervil, or dill for a bright herbal note.
• Truffle Touch: Add shaved truffle or truffle oil for a luxe version.
• Smoked Salt Finish: Top with a pinch of smoked salt for depth.

FAQ’s

Q1: Can I make steak tartare ahead of time?

A1: You can prep ingredients ahead, but mix and plate the tartare just before serving for freshness.

Q2: Is steak tartare safe to eat raw?

A2: Yes, if made with high-quality beef and handled properly. Use fresh meat and keep it cold.

Q3: What cut of beef is best?

A3: Tenderloin or sirloin are best due to their tenderness and minimal connective tissue.

Q4: Can I use lemon juice instead of Worcestershire?

A4: You can, but it will give a more acidic, citrusy twist to the dish.

Q5: Do I need to use egg yolk?

A5: It’s traditional, but you can skip it or substitute with a vegan alternative if preferred.

Q6: What’s the best bread for crisps?

A6: A rustic sourdough or French baguette works best, sliced thin.

Q7: Can I make it without beef dripping?

A7: Yes, use butter or ghee instead for a rich finish.

Q8: How long can I store leftovers?

A8: The tartare should be eaten the same day. Crisps can be stored for 2 days.

Q9: Can I serve this as a main course?

A9: Absolutely. Just double the portion and add a side salad.

Q10: What can I pair it with?

A10: Crisp green salad, tangy dressing, or even roasted vegetables.

Conclusion

Steak tartare with beef dripping crisps is the kind of dish that takes something raw and turns it into something refined. It’s bold, luxurious, and a little bit indulgent in the best way. Whether you’re cooking for two or hosting a small dinner party, this dish promises to wow. Trust me, it’s worth every bite.

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