Beef TarTar Recipe

Beef TarTar

An elegant and delicious French appetizer.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 2
  • Serving size: 2
  • Prep/cook time: 30 min.
  • Meat temp: Raw


  • 4 oz filet
  • 1 tbsp dijon mustard
  • 1 tbsp worcestershire sauce 
  • 2 tbsp curly parsley
  • 2 oz radish, thin julienne 
  • 2 oz capers
  • 2 oz onion, minced 
  • Pepper 
  • 2 tbsp onion granules
  • 2 tbsp garlic granules
  • 2 tbsp MSG 
  • Egg yolk


  1. Bring a pot of salted water to the boil (1 tablespoon of salt per gallon of water). A pot large enough to hold your steak.
  2. Once the water is boiling, stick the steaks into the water for 45 seconds. This will kill all bacteria on the surface of the steak, making it suitable for eating raw. 
  3. Trim the brown off the steak. This takes some skill, make sure your knife is razor sharp, watch your fingers and execute your knife skills to beast mode. 
  4. I like to grind my beef for a tartare, but you can thinly slice or cube if you like. 
  5. Once the beef is cut to your liking, transfer the beef to a bowl.
  6. Add dijon, worcestershire sauce, minced onion, onion granules, garlic granules, MSG, salt and pepper, capers and mix well with your hand. 
  7. Get a small shallow bowl (ramekins work best), stuff it full of tartare.
  8. Grab a plate and hold it onto the ramekin, flip the plate over and tap the ramekin to release the tartare. 
  9. On top of the tartare, place a pasteurized raw egg yolk, sprinkle with chopped parsley, salt, pepper and julienned radish. 

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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