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Meat, Northern, Eastern and Western France

Steak tartare and fries

Steak tartare and fries is a dish of hand chopped raw beef served with homemade fries, for 4 people in 35 minutes, easy difficulty, at €4.40 per serving. The key is chopping the meat by knife for a tender texture, and double frying the potatoes for a crisp outside.

Tonight, real knife cut steak tartare, perked up with capers and pickles, with golden fries on the side.

Steak tartare and fries
Total time
35 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Steak tartare comes down to texture. Cut into small dice with a knife, the beef stays tender and slightly firm, nothing like the mush you get from a food processor. Capers and pickles add crunch and a hit of acidity, while mustard and ketchup round things out without hiding the beef flavor.

This dish suits anyone who likes honest, straightforward beef, and kids too, as long as you adjust the seasoning to their taste. Mon Chou suggests it for a dinner that feels a bit more special than an average weeknight, perfect when you have guests over or just want a change from the usual routine without spending hours in the kitchen.

The ingredients

4 people

Butcher

  • Beef (rump steak or top round) 600 g

Dairy

  • Egg yolks 4

Fruits and vegetables

  • Shallots 2
  • Parsley 6 sprigs
  • Potatoes 900 g

Pantry

  • Capers 2 tbsp
  • Pickles 6
  • Mustardoften in the pantry 1 tbsp
  • Ketchupoften in the pantry 1 tbsp
  • Worcestershire sauceoften in the pantry 1 tsp
  • Frying oiloften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Mustard

The step by step recipe

  1. Peel the potatoes, cut them into sticks, rinse them, then dry them well.

    Drying them well prevents oil splatters.

  2. Fry the fries a first time at 150 degrees, then a second time at 180 degrees until golden. 15 min

    The double frying makes them crisp outside and soft inside.

  3. Chop the meat into small dice with a knife, very finely.

    Put the meat in the freezer for 15 minutes, it cuts more easily.

  4. Mix the meat with the shallots, capers, chopped pickles, mustard, ketchup, and Worcestershire sauce.

    Season at the last moment, salt would make the meat release juice.

  5. Shape into four patties, make a small well in each for the egg yolk, and serve with salted fries.

    Serve right away, the raw meat needs to stay nice and cold.

Our tips to get it right

  • Pick very fresh meat, bought the same day from your butcher, and keep it cold right up until serving.
  • Chop the shallots, capers, and pickles very finely so they blend evenly into the meat instead of clumping in one bite.
  • Prep the condiments ahead of time but mix them into the meat only at the last moment, it loses texture if it sits seasoned too long.

The variations

  • Swap the beef for very fresh salmon fillet cut by knife for a fish tartare that's just as flavorful.
  • For a version without raw meat, quickly sear the chopped beef in a pan for a minute on each side before mixing it with the condiments.
  • For pickier kids, serve the seasoned meat separately from the condiments, so everyone can add their own capers, pickles, and mustard.

What to serve it with

  • A green salad with vinaigrette
  • A glass of light red wine
  • Toasted country bread

Storage

Eat the raw meat the same day, ideally within hours of buying it. Don't freeze a tartare that's already been seasoned. The fries can be reheated for a few minutes in a hot oven to crisp back up, but they lose quality if made ahead.

Questions about this dish

Can you prep steak tartare ahead of time?

It's best to chop the meat and prepare the condiments separately ahead of time, then mix and season right before serving. An already seasoned tartare releases juice and loses its texture.

What's the best cut of beef for steak tartare?

Rump steak or top round work well, they're lean and not too fibrous. Ask your butcher for very fresh meat meant to be eaten raw.

Can you skip the raw egg yolk?

Yes, you can leave it out if you prefer, the tartare still tastes great without it. Some people add a touch of olive oil instead to keep some richness.

How do you adapt this recipe for kids?

Serve the chopped meat plain with the condiments on the side, so each kid can build their own tartare. You can also lightly sear the meat in a pan for younger kids.

How long does it take to make a steak tartare with fries?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a steak tartare with fries?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steak tartare with fries cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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