Steak Tartare Recipe

Steak Tartare Recipe

I made this Steak Tartare Recipe for a very special occasion, my father’s birthday. Knowing his passion for Steak Tartare, from the glory days of Rio de Janeiro, back in the 70’s, 80’s and 90’s when Steak Tartare was a delicacy, prepared tableside at special restaurants, I decided to revive the recipe in his honor.

The reason this simple dish is quite extravagant is because you want to make it with the freshest and best quality filet mignon you can possibly find. And let’s be honest here – filet mignon, to this day, can be a little pricey.

It’s important to invest in good quality meat. One gram of fat can virtually threaten the entire dish, given it’s eaten cold and raw. That’s the beauty of Steak Tartare. It’s raw meat seasoned so well, so intensely, that it transforms the flavor of raw meat.

Steak Tartare Mixing

It’s also important to cut the meat by hand. You don’t want to make this with ground meat. Oh no! You want to slowly chop the meat, paying attention to each and every dice and making sure the meat stays cold at all times.

For the potatoes, if you don’t want to make your own shoe-string potatoes, by all means, buy store bought.

Thin Potatoes

Although, if you decide to make it, you’ll be so pleased! Unlike the classic French Fries that need to be fried twice, shoe-string potatoes only need one frying process, making it a much easier operation. Also, you can fry the potatoes up to 3 days ahead of time and store them in a plastic container at room temperature.

For the lettuce, I like to use a combination of arugula and mesclun. Even parsley goes well in the mixture. Be careful not to use a strong dressing for the lettuce or it might overwhelm the meat tartare. I like to use a small drizzle of extra virgin olive oil, with a few twists of pure Himalayan salt and freshly ground black pepper. If this seems too plain for you, go ahead and use a more complex dressing.


Steak Tartare

Serves 6 to 8


For the Potatoes:

2 Idaho potatoes

1-quart canola oil to fry


For the Meat:

1¼ pound filet mignon, very cold

½ medium onion, minced

2 tablespoons capers

8 cornichons, cut into small dice

2 tablespoons flat leaf parsley, chopped

1 anchovy fillet, minced

2 tablespoons extra virgin olive oil

1 garlic clove, peeled and minced

Kosher salt and Freshly grated black pepper

6 tablespoons mayonnaise


For the Lettuce

4 cups mesclun lettuce

Olive oil, Himalayan salt and freshly ground black pepper

Fry the Potatoes

  • Cut the potatoes into a julienne cut, using a mandoline. Let the potatoes soak in cold water as you cut them, changing the water at least once. This will wash away the starch in the potatoes.
  • Spread the potatoes onto a baking sheet pan or a tray, covered with paper towels, and let them air dry for 5 minutes. Idaho potatoes will hold color up to 5-10 minutes if exposed to air. After that, they will start oxidizing and turning brown, so be careful not to let too much time pass before frying them.
  • Pour the canola oil into a heavy-bottomed pot or casserole and heat the oil to 350˚F as measured by deep-fat thermometer. If you don’t have a thermometer, drop one potato into the oil­ – when you hear a sizzling sound and see it turning golden brown, the oil is ready.
  • Fry the potatoes in batches until they are lightly golden brown. It is important not to crowd the pot with too many potatoes or the oil will cool down and the potatoes won’t stay crunchy. Carefully transfer to a plate lined with a double thickness of paper towels and sprinkle them with salt. Set aside until they are ready to be used.
  • You can prepare the potatoes up to 3 days ahead of serving, just be sure to keep them in a plastic container, covered with a tight-fitting lid at room temperature.

Prepare the Meat:

  • Remove the beef from the refrigerator. It should be very cold. Using a very sharp chef’s knife cut the steak into think ¼-inch slices. Stack 3 of the slices and slice lengthwise, every ½-inch holding the stack in place. Then cut across the stack, again every ½-inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl. When all of the beef is chopped, add the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the mayonnaise and mix gently. Taste and adjust the seasoning.
  • Dress the mesclun salad with a drizzle of olive oil, salt and pepper.
  • Serve on individual plates with the potato and mesclun lettuce on the side.


Other Recipes You Might Like:

Onion Soup

Chicken with Mushroom Sauce

Chicken Peperonata

Osso Bucco


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Onion Soup

Onion Soup At Home

Talk about iconic French foods and Onion Soup will surely come to mind at top of the list. It just happens that it’s also one of my favorite foods. I can’t make enough of it. And the more I make it, the more I love it.

On a trip to France, I ate plenty of onions soups, and it’s always a special thing to eat typical food in its birth places.

Onion Soup
That’s me, in Paris.

But I have to say, there is nothing about this soup that cannot be replicated exactly at home. I’ve been making onion soup for so long in my home kitchen that I think I’ve mastered the recipe. Specially now, as this pandemic seems unending, traveling to France via the stove is the secret to life!

As simple as this soup may be, there are a few variables that impact on the results. First, the onions. You want to be patient and let the onions caramelize low and slow so that it flavors the soup — I talk about that in the recipe procedure, you will see.

Another important component is the liquid. Of course, you can use store-bought broth, but if you have the chance to make chicken broth, or buy the frozen version of brodo, (you can find plenty options nowadays), your soup will take you straight to France, in one quick shot. Bien sur!

The bread: any country bread will do, but if you have the chance to use a baguette, because of its thin shape, it will fit better in the soup bowl.

The cheese: my favorite for this soup is Gruyere, but Comte or any Alpine cow’s milk cheese will do.

The soup bowl: I have a couple of options at home, but the white soup bowl always wins.

Onion Soup
Soup bowls

Sometimes, I have the colossal courage to turn down the bread and cheese. It’s a way I have developed an appreciation for healthy eating defending my physical condition in the kitchen. Other times, my tolerance for fatty foods in the sake of kitchen travel is deeper that I know it myself.

For those on a diet: The onion and broth are so tasty that’ it’s still worth eating even without the bread and cheese.

When it comes to onions, feel free to use Spanish onions, yellow onions, or Vidalia onions, typical from Georgia. Spanish onions used to be imported from Spain and now they grow all over the U.S. They have a sweet taste and are perfect for all types of cooking. Yellow onions have a medium to strong flavor and are truly all-purpose. Vidalia onions are a bit sweeter than the two above. Any of those are good in this recipe.


Onion Soup

Serves 6


2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves

5 large Spanish onions, peeled and thinly sliced

Kosher salt

Freshly ground black pepper

Freshly ground nutmeg

1 tablespoon all-purpose flour

½ cup dry white wine

8 cups chicken or beef broth

6 slices country bread, sliced

2 cups coarsely grated gruyere cheese


Cook the Onions: In a large Dutch oven pot, melt the butter and olive oil over low heat. Add the garlic and cook it ever so lightly, until it just starts to become a little golden, about 2 minutes. Add the onions, and cook, stirring frequently with a wooden spoon. Season lightly with salt, pepper and nutmeg and keep on cooking. This process is going to take a good 20 to 30 minutes. You don’t want to rush this step, or the onions will burn rather than slowly caramelize. The beauty of this soup lies in the caramelized flavor and color of the onions, so keep the heat at low or medium low at all times and stir very frequently.

When the onions are nicely caramelized, sprinkle the flour and stir for a minute or so to cook.

Add the Liquid: Pour in the wine and let it reduce by half.

Pour the chicken stock and let it get hot. Taste and season with more salt and pepper, if necessary. It probably will be necessary to add salt and pepper, especially if you use home made broth. If you use store-bought version, it’s the opposite; beware of the sodium component, and you might not need to add any more salt at all. Partially cover the soup and adjust the heat so that the liquid is just simmering; cook for 30 minutes. You can prepare the soup to this point up to 5 days before and keep it in the fridge.

Assemble the Soup and Top with Bread and Cheese:

When it’s time to serve pre-heat the broiler. Line a baking sheet with foil and have six deep ovenproof soup bowls ready to use. Carefully ladle the soup inside each bowl leaving some space for bread and cheese and place them all onto the sheet pan. Place a couple of bread sliced on top. (You don’t need to toast the bread.) and top with plenty of cheese over each bowl. Carefully transfer the heavy sheet pan to the oven and broil just until the cheese is melted and bubbling. Serve immediately.



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Oven Roasted Onions

Oven Roasted Onions

What’s better than caramelized onions? Oven Roasted Onions, caramelized with chicken stock, heavy cream and rosemary!

Inspired by an old recipe I pulled from the pages of Saveur Magazine more than 15 years ago, this recipe became a classic in my repertoire. I make this with my eyes closed. And after your first time, you will too. It’s so easy and so delicious, you’ll be cooking again and again!


Oven Roasted Onions

Oven Roasted Onions

Serves 6



6 large yellow onions, skin on

2 cups beef stock (or chicken)

3 tablespoon extra -virgin olive oil

Kosher salt and freshly ground pepper

4 rosemary sprigs

½ cup heavy cream

  • Pre-heat the oven to 400˚F. Cut about 1/4-inch off the bottoms and tops of the onions so that they can sit upright when cut in half. Next, slice the onions in half horizontally. Arrange them cut side up in a large baking dish (enough to fit all of the onions).
  • Pour the beef stock over and around the onions, drizzle olive oil, and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.
  • Roast in the oven, basting often with the stock, until the onions are soft when pierced with the tip of a pairing-knife, and the stock has been reduced but not completely dried out. This should take about 1 hour.
  • Remove the baking dish from the oven and pour the cream over the onions. Return the dish to the oven, and roast again, until pan juices have thickened slightly, and the tops of the onions have browned, about 20 minutes more. Remove from the oven and let it rest for 10 minutes before serving.


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Pork Ramen Noddle

Pork Ramen Noddle

This is how I layer my Pork Ramen Noddle: I make the pork, mushrooms and broth separately. And then, it’s the layers of ingredients that make all the difference.

You can also watch a video of me and my daughter, Bianca, making this dish on You Tube.


Pork Ramen Noddle

Serves 4


4 tablespoons extra virgin olive oil

1 pound cremini mushrooms, quartered

1 shallot, finely minced

Kosher salt and freshly ground pepper

1 pound pre-cooked pulled pork

1 onion, sliced

1 pound ramen noodles, cooked

2 scallions, white and green parts, cut ion the bias

2 hard-boiled eggs, cut in half

6 cups reduced sodium beef broth

2 radishes, cut into thin stripes

2 baby cucumbers, sliced

1 cup cilantro leaves (not chopped)


  • Prepare the mushrooms: heat 2 tablespoons olive oil in a large saute pan on high heat. Add the mushrooms and cook, without stirring until it starts to release its oil, about 3 minutes. Add the shallots, and season with salt and pepper. Mix everything and cook until mushrooms are soft and tender, about 5 minutes all together. Transfer to a plate and let cool.
  • Prepare the Pork: using the same pan as the mushrooms, heat the remaining olive oil and add the sliced onions. Season with salt and pepper and cook, stirring frequently with a wooden spoon until it soft and translucent, about 5 minutes. Add the pulled pork and break it up in pieces, making sure pork is completely broken up into thin threads. Cook, stirring frequently until pork is completely flavored. Add about ¼ cup water if necessary. Season with salt and pepper. Transfer to a plate and let cool.
  • Meanwhile, heat the beef broth and make sure it’s well seasoned.
  • To assemble the Ramen Soup, place some cooked noodles, about ¼ cup pulled pork and some mushrooms in a bowl. Ladle the broth on top, and garnish with the scallions, cucumbers, radish, eggs and cilantro. Serve immediately.



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