Steak Tartare Recipe

Steak tartare is a French dish of raw ground beef, various herbs and condiments for flavor, and often served with a raw egg yolk. There's a reason tartare is considered gourmet.

If you’re wishy-washy on the idea of raw meat, listen to this episode of the Wise Traditions Podcast. If you’re still uneasy about the idea, let me put it like this:

As with everything we put in our bodies, sourcing is key. I would use a high-quality pasture-raised (grass-fed and finished) steak cut fresh by a butcher. I would also use freshly pasture-raised ground beef from a butcher if it was ground that day.

I prefer to use pasture-raised, regeneratively-raised beef from a farm that I know the farmer by name. I prefer to know how the cow was raised to ensure it wasn’t treated with antibiotics or consuming excess pesticide-sprayed grains or a processed diet. This beef is from Cosgray Farms. To find a farmer like Joseph, see my Comprehensive Real Food Sourcing Masterclass.

Now onto this classic recipe.