Steak Tartare & Boston Lettuce Salad

For 4 people

Steak tartare is one of my favorite dishes. When I go to Paris I always make sure to eat steak tartare. Here is an easy recipe for this classic, served with a crisp Boston lettuce salad.

Picture of Steak Tartare & Boston Lettuce Salad


Steak tartare

  • 800g of beef tenderloin
  • 2 shallots
  • ½ cup cappers
  • 8 cornichons
  • 1 bunch of fresh tarragon
  • 1 table spoon French Dijon mustard
  • 1 table spoon Tabasco
  • ½ table spoon ketchup
  • 2 table sppons Worcestershire sauce
  • Olive oil
  • Black pepper
  • salt
  • Crispy fried onions
  • 4 extra fresh organic eggs
  • 4 slices Country bread

Boston lettuce salad

  • 1 head of Boston lettuce
  • ¼ lemon
  • ¼ cup olive oil
  • salt
  • pepper


To make the beef tartare

Trim the meat; make sure you cut out the nerves… You can also ask your butcher to do so.

Then cut “au couteau” with a knife and not a grinder, the meat in small cubes.

Chop the shallots, capers, tarragon and slice the cornichons.

In a salad bowl mix the mustard, Tabasco, Worcestershire sauce, ketchup, olive oil, salt and pepper. It’ s really up to you to balance the sauce how you like it. You can put more or less Tabasco, mustard…

Trust your own taste.

Add the meat and mix gently, then add the shallots, capers, tarragon and capers.

Brake the eggs and keep the yolks in for separate containers.

Toast the bread on the burner or with your toaster.

Season your Boston lettuce with lemon, olive oil, salt and pepper to you taste.

To serve, place a generous portion of Tartare, sprinkle some crispy fried onions and add the egg yolk.

In separate bowl serve the salad and eat the Tartare with the toasted bread.

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