Beef Tartare

The First Time I Made Beef Tartare

The first time I made beef tartare, I’ll admit, I was nervous. There’s something about preparing raw meat that feels like you’re stepping into the domain of serious chefs — and have always aspired to be one. But I had just come back from a weekend in Vieux-Port, Montreal, where I had my first unforgettable bite of tartare at a cozy little bistro overlooking the cobblestone street and the river. The kind of place where time slows down and every plate feels like a quiet love letter to French cuisine. 

The tartare was simply perfect: silky beef, a sharp bite of mustard, and that addictive tang from capers and cornichons. I was hooked.

So I came home and decided to try recreating it — not to impress anyone, but just for the quiet satisfaction of making something elegant with my own hands.

I started with the best beef fillet I could find from the butcher. I popped it into the freezer for about 15 minutes while I gathered the rest — it makes it easier to cut into those neat, tiny cubes that define a good tartare. Meanwhile, I chopped cornichons and capers, finely diced a shallot, and snipped a small bunch of chives from the pot on my windowsill.

In a small bowl, I stirred together a spoonful of grainy mustard and a bit of Dijon, letting their distinct textures and flavours blend — one bold and brassy, the other smooth and sharp. A glug of olive oil, a pinch of salt, and a few cracks of black pepper brought everything to life.

Once the beef was just firm enough, I diced it carefully, respecting the clean lines and the simplicity of the dish. I folded the meat gently into the mustard mixture, the way you might mix something precious — which, in a way, it was.

I plated it simply, and served it with slices of crusty baguette that I had toasted until just golden.

It was perfect. Not in a restaurant way — no crisp white napkins or waiters with aprons — but perfect in the sense that I had done it. I had brought that moment in the bistro back home, bite by bite.

Ingredients (Serves 2–3)

• 200g beef fillet (trimmed)
•  tsp grainy mustard
• 1 tsp Dijon mustard
• 3–4 cornichons, finely chopped
• 1 tbsp capers, finely chopped
• 1 small shallot, finely minced
• 1 tbsp chives, finely chopped
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1 egg yolk, toasted baguette slices, and for kick some Tabasco hot sauce

Method

1. Place the beef in the freezer for 15–20 minutes for easier slicing.
2. Finely dice the beef into small cubes.
3. In a bowl, combine both mustards, chopped cornichons, capers, shallot, and chives.
4. Add olive oil, salt, and pepper to taste.
5. Fold in the diced beef and mix gently.
6. Plate the tartare and top with an egg yolk, if using.
7. Serve immediately with toasted bread or crackers.