The great steak tartare can only be made with one cut of beef and that is the tenderloin. If anyone tells you anything different, they are WRONG! Also, the meat should never be ground; it should be chopped by hand until it is finely minced. Let everyone mix their own tartare at the table, because we all like it different, don’t we?
This recipe is excerpted from Beef.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?