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The starter, Light and fresh

Veal tartare with herbs

Veal tartare with herbs is a fresh starter for 6 people, hand cut with a knife and seasoned with lemon, mustard and capers. It takes 35 minutes of active work, comes together at the very last minute, and sits at a medium difficulty for €4.60 per person. The key to success is cutting the meat by hand and adding the seasoning only right before serving.

A veal tartare cut by hand with a knife, delicate and light, with fresh herbs and lemon.

Veal tartare with herbs
For
6 people
Work
35 min
Total time
45 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€4.60
Calories per person
230 kcalcalculated by Kiloach, your weight coach

This tartare is all about finesse, meat cut into small, even cubes with a knife rather than ground, so the texture stays tender without turning mushy. Lemon, mustard and capers bring a clean, sharp edge, while chives and chervil add a fresh, herby lift. It's a vibrant, no cook starter that sets up a richer meal nicely.

Its lightness makes it a natural starter for a spring or summer dinner with friends, served alongside a barely dressed salad of baby greens. It also works well for a slightly more polished family meal, ahead of a braise or a roast. Since it comes together at the last minute, it's a great choice when you want a starter that impresses without any advance prep.

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, 25 min
  4. When it's time to serve 2 steps

Right before your guests arrive, make the seasoning, cut the meat with a knife after a short stint in the freezer, and keep everything cold and separate. At serving time, mix the meat with the seasoning and herbs, adjust the salt and lemon, then plate it in a ring mold alongside the baby greens salad.

The ingredients

6 people

Butcher

  • Extra fresh veal topside 600 g

Fruits and vegetables

  • Chives 1 bunch
  • Chervil 1 bunch
  • Shallots 2
  • Lemon 2
  • Baby greens salad 150 g

Pantry

  • Capers 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 tsp

Allergens Mustard

The recipe, moment by moment

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

  1. Finely snip the chives and chervil, mince the shallots and capers, then make the dressing with the juice of one lemon, the mustard, the oil, salt and pepper.

    Rinse the shallots in cold water if you want them milder, the tartare ends up fresher.

  2. Put the meat in the freezer for twenty minutes to firm it up, then cut it into small, even cubes with a knife and keep it in a dish in the fridge. 25 min

    Ask your butcher for veal cut the same day, freshness matters more than anything for raw meat.

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

  1. Mix the meat with the dressing and herbs right before serving, then adjust the salt and lemon.

    Never mix ahead of time, the lemon and salt cook the meat and turn it gray.

  2. Plate the tartare in a ring mold set in the center of the plate, press down lightly and lift the mold off.

    Toss a baby greens salad with the remaining lemon and a drizzle of oil to serve alongside.

Our tips to get it right

  • Pick meat that's very cold and work on a clean board with a sharp knife, so you get neat cubes instead of crushed fibers.
  • Taste the seasoning before adding it to the meat, since once it's mixed in you can't really adjust it without overworking the tartare.
  • Serve right after plating, a tartare left sitting loses its freshness and starts releasing liquid.

The variations

  • Swap the veal for cold beef, filet or rump, for a more classic tartare with a slightly stronger flavor.
  • For a vegetarian version, replace the meat with finely knife cut button mushrooms marinated for an hour in lemon juice.
  • To save time, ask your butcher to finely knife cut the meat the same day, so all you have to do is season it.

What to serve it with

  • Lemony baby greens salad
  • Grilled country bread
  • Chilled dry white wine

Storage

The cut meat keeps cold for up to two hours before the meal, well covered. Once seasoned, the tartare should be eaten right away and doesn't keep. This dish doesn't freeze.

Questions about this recipe

Can I chop the meat in a food processor instead of by hand?

It's better to avoid it, a food processor crushes the fibers and makes the texture mushy. Cutting by hand with a knife keeps neat cubes and a pleasant bite, which is what makes this tartare so fine.

What cut should I ask my butcher for?

Ask for extra fresh veal topside, cut the same day. It's a tender, lean cut that works well for a raw preparation.

How do I plate the tartare so it holds its shape?

Use a ring mold set in the center of the plate, gently press the meat down with the back of a spoon, then carefully lift the mold off right before serving.

Is veal tartare okay for kids?

Like any raw meat dish, this tartare isn't recommended for young children. It's a starter meant more for a dinner among adults.

Can a veal tartare with herbs be made ahead?

Partly, the finish happens at the last moment. The recipe needs 35 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 veal tartare with herbs?

Allow 45 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a veal tartare with herbs?

About 230 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 veal tartare with herbs 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 mustard. Remember to ask your guests about their allergies before putting your menu together.

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