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The starter, Chic bistro

Knife cut beef tartare with thin fries

Knife cut beef tartare is a bistro style starter for 6 people, seasoned at the last minute and served with thin fries. It takes 40 minutes of active work, the condiments can be prepped before guests arrive and the meat gets cut right at serving time. Medium difficulty, about €4.60 per person, the key is keeping the meat cold until the last moment and cutting it by hand, never in a grinder.

A real knife cut tartare, seasoned right in front of you like at the bistro, with beautiful thin golden fries.

Knife cut beef tartare with thin fries
For
6 people
Work
40 min
Total time
1 h
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€4.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Knife cut beef tartare has a texture a grinder can never give you, small cubes that keep some bite, seasoned just before it hits the table. Shallot, capers, pickles and parsley bring the punch, mustard and ketchup bind everything without covering the taste of the beef. The egg yolk sitting on top is the move that makes it feel like a real bistro dish.

It's a great starter for a slightly dressier dinner with friends, when you want to impress without spending the whole evening in the kitchen. Served with thin, golden fries cooked twice like at a restaurant, it sets a warm, convivial tone right from the start. It works year round, just as well for a family meal as for a night with friends.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 8 min
  4. When it's time to serve 2 steps, 3 min

Right before your guests arrive, mince the shallots, chop the capers, pickles and parsley, and give the fries their first fry at 150°C. At serving time, cut the beef by hand, let everyone season their own portion at the table, then fry the fries a second time at 180°C until crisp. Tartare needs to be cut and eaten fresh, there's nothing to make the day before.

The ingredients

6 people

Butcher

  • Tender beef (top round or eye round) 800 g

Fruits and vegetables

  • Shallots 2
  • Flat leaf parsley 0.5 bunch
  • Potatoes for fries 1 kg

Pantry

  • Capers 2 tbsp
  • Pickles 6
  • Dijon mustardoften in the pantry 1 tbsp
  • Ketchupoften in the pantry 2 tbsp
  • Frying oiloften in the pantry 1 kg
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg yolks 3

Allergens Eggs, Mustard

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mince the shallots, chop the capers, pickles and parsley, and place everything in small separate bowls.

    Dry the capers and pickles well, too much liquid will water down the meat.

  2. Cut the potatoes into thin sticks, rinse them, dry them, and fry them a first time at 150°C without letting them color. 8 min

    This first fry cooks them through, the second makes them crisp.

When it's time to serveThe final touches, right in front of your guests.

  1. Dice the beef finely with a knife, mix it with the mustard, ketchup, salt and pepper, then let everyone add condiments to their own taste.

    A knife keeps the fiber intact, a grinder crushes the meat and makes it mushy.

  2. Fry the fries for 2 to 3 minutes in oil at 180°C, drain and salt them. Set the tartare in a ring mold with an egg yolk in the center. 3 min

    Salt the fries right out of the oil, the salt sticks better to the hot fat.

Our tips to get it right

  • Pick a cut of beef that's deep red with no sinew, top round or eye round cuts cleanly with a knife without shredding.
  • Prep all the condiments ahead in separate small bowls, so each guest can season their own portion to taste.
  • Work with a very sharp knife and a cold cutting board, the meat cuts more cleanly and stays firm if it doesn't have time to warm up.

The variations

  • Swap the beef for very fresh salmon fillet for a fish tartare, cut it the same way with a knife and add a splash of lemon juice.
  • For a version without raw meat, sear the beef 30 seconds on each side in a very hot pan before dicing it, the flavor changes but the texture stays close.
  • For kids or simpler palates, season the meat lightly, skip the mustard and capers, add just a bit of ketchup and serve the fries on the side.

What to serve it with

  • A green salad with lemon dressing
  • A glass of light red wine
  • Grilled country bread

Storage

Tartare should be eaten the same day, once seasoned it doesn't keep. The chopped condiments can be kept for 24 hours in the fridge in separate sealed containers, ready to use.

Questions about this recipe

What cut of beef works best for tartare?

Top round or eye round are the best choices, they're tender and cut cleanly with a knife. Ask your butcher for a deep red piece with no visible sinew or fat.

Do I really need to cut the meat by hand instead of using a grinder?

Yes, a knife keeps the meat fibers intact while a grinder or food processor crushes them into a paste. That's what gives tartare its signature texture with a bit of bite.

How do I plate the tartare so it looks nice?

Use a round pastry cutter to lightly pack the seasoned meat, unmold it, then place the egg yolk right in the center. It's the classic bistro move, quick and always effective.

Can I make this tartare for more than 6 people?

Yes, just scale up the meat and condiments proportionally. Always season at the last minute and in small batches so the meat stays fresh right up to serving.

Can a knife cut beef tartare with thin crispy fries be made ahead?

Partly, the finish happens at the last moment. The recipe needs 40 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a knife cut beef tartare with thin crispy fries?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a knife cut beef tartare with thin crispy fries?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a knife cut beef tartare with thin crispy fries cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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