Steak Tartare

  • By: Jack Mancuso

Steak Tartare - Cuso Cuts

Steak Tartare

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins






Filet Mignon

  • Gherkins
  • Parsley
  • Shallot
  • Chives
  • Anchovie
  • Mustard
  • Egg Yolk
  • Panchetta
  • Crostini
  • Butter
  • Garlic

Have you ever heard of Steak Tartare? It’s basically a dish of minced steak, initially created in 1903 and published in Le Guide Cullinair by Auguste Escoffier. Typical Steak Tartar includes onion, Worchestershire, egg yolk, and other personally preferred components. I wanted to share with you my Steak Tartare recipe. It goes together easily, with the most time focused on mincing and dicing ingredients.

Steak Tartare Ingredients 

  • 1 1/2 “ thick Filet Mignon (link)
  • 7  Dill Gherkins
  • ½ cup fresh parsley
  • 1 large shallot
  • ½ cup chives
  • 4 Anchovies
  • 1 cup Panchetta
  • Mustard
  • 2 Egg yokes
  • 2 Tbsp Worcestershire 
  • Baguette
  • 1 stick butter
  • 1/8 cup finely minced garlic

Tip: Use chef bowls for individual components until you’re ready to mix

Steak Tartare Instructions

  1. Cut the Filet into cubes, then mince them using a Chef’s Knife.
  2. Mince the gherkins
  3. Chop the parsley
  4. Mince the shallot
  5. Cut up the chives
  6. Mince Anchovies
  7. Finely cube pancetta
  8. Fry the pancetta
  9. Get out a large platter
  10. Place each individual component around the edge of the platter with the mustard in the middle.
  11. Top the mustard with the eggs.
  12. Using a fork, begin mixing, starting with the egg and mustard, adding the other components one at a time, leaving the beef for last.
  13. Splash with Worcestershire
  14. Make sure everything is well integrated
  15. Slice up the baguette in 1” rounds
  16. Melt the butter with the garlic
  17. Slather on the baguette slices
  18. Grill on both sides until toasty
  19. Assemble like crostini, and enjoy!

PitMaster’s Memo – Steak Tartare in History

The first people to make something like Steak Tartare were the Mongol Warriors (13th-14th century). They tenderized meat under their riding saddles and ate it raw, which many people thought was uncivilized. 

In the 19th century, restaurants in the port of New York began offering a simple tartare blend. It was smoked hand-minced steak to which salt, onions, and breadcrumbs were added. In some cases, it was cooked slightly.

The original name for this dish in Europe was steak à l’Americaine. One variation on the dish was tartar sauce (1922). Steak à la tartare replaced the first label and was eventually shortened to Steak Tartare.


Bean Salad with red onion

Charred Broccoli & Cauliflower


Prawn Summer Rolls

Steak fries with Cuso’s Hot Honey BBQ Rub

From the Bar

Black Ice Tea with lemon wedges

Blond Beer

Cranberry juice with club soda


Rose Champaign

Leave a comment

Please note, comments must be approved before they are published