Beef Tartare

This post is more of a display than anything, as few of you own an essential piece of kitchen equipment needed to make this dish – a meat grinder.  But tartare is something that is divine beyond words, and if you’ve never had it, maybe you’ll jump off the raw meat cliff the next time you see it on a menu.  Making it couldn’t be simpler.  Simply grind 4-6 ounces of raw beef tenderloin per person in a meat grinder, and mix it with tartare flavoring base, which is comprised of roughly:

1) 2 parts tomato paste

2) 1 part dijon mustard

3) 1 part ground horseradish

4) Plenty of salt and cayenne pepper/black pepper

5) A dash of Worcesterhire sauce

Blend these ingredients together into a paste and mix in 1 heaping spoonful with each 4-6 ounce portion that you grind.  You’ll know when you get the taste just right.  It’s amazing, and the meat is buttery smooth.  Best served with toasted bread, crispy french fries, or something else with some good complementary starch and crunchy texture. 

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11 CommentsLeave a comment

  1. […] uncooked meat, in the form of steak tartare. This decision was helped along by the appearance of Matt Stone’s recipe and video on 180 Kitchen last […]

  2. Matt,
    What do you think about using ground beef if you don’t have the grinder you mention above. Would it still turn out ok?

    Also, where do you sit on the grass-fed vs grain-fed beef debate. I apologize if you’ve already addressed this elsewhere.

    • I assume grassfed beef is always better than the factory-farmed stuff. However, the fat of grassfed beef is higher in omega 6 and total polyunsaturated fat, so factory-farmed beef is not without its advantages. But I don’t think there’s much need for any debate over it. On a top 100 list of most important things to think about when making healthy food choices, I don’t think grassfed vs. grainfed, when it comes to ruminant animals, should appear on that list. There’s simply more important things to take into consideration.

      • Another thing is to consider is the cost. Grassfed tenderloin is about 4X the price of what I paid for this meat at Costco. Most people, considering the high price or the sometimes gamey flavor and toughness of some grassfed meats, would eat more pork and chicken. I’d rather eat factory-farmed beef, from a health standpoint, than the most organic/pastured pork or chicken in the world. I guess that’s my point. Keeping PUFA low is of greater importance for a modern person in a majorly hyperinflammatory state with omega 6 overload than how organic the meat is or anything like that.

  3. Matt,
    The websites I’ve looked at say that grain-fed has higher omega-6 than grass fed. Would you be able to point me to some sources that show the nutritional breakdown between the two, that confirms your take on it?

    • Grass fed beef is lower in total fat, so on an ounce-for-ounce basis – like with a grassfed vs. grainfed, untrimmed ribeye, you will get more total fat including more omega 6 (slightly).

      But on a fat to fat basis, which is really what matters most as ultimately humans eat to satisfy our energy requirements, 1,000 kcal from grainfed beef fat vs. 1,000 kcal from grassfed beef fat is a different story. Grassfed beef fat has a higher total quantity of polyunsaturated fat. It has more omega 6 and more omega 3. The grassfed advocates focus on the omega 3, and it’s true, grassfed beef fat has a more equal ratio of 6 to 3, which is important. But the quantity is so small that it’s not that significant in the big scheme of things, especially when the same people who spaz out over the trace of omega 3 in grassfed meat later eat a bunch of chicken fat, nuts, and lard (like a follower of the Weston A. Price Foundation typically does).

      But both grassfed and grainfed beef are low sources of polyunsaturated fat. Glory! They are both healthy foods, but the difference between the two on an EFA basis is too negligible to fight over. is a good source of fatty acid information. Re-read your sources carefully. I’d be surprised if any say this precise thing, because it would be false:

      “Grainfed beef fat has more total omega 6 on an ounce for ounce basis than grassfed beef.”

      What they are really saying is that a 500 calorie grassfed steak has less omega 6 and more omega 3 than a 900 calorie grainfed steak. That is true. But you will be 400 calories hungrier later. By the time you eat 900 calories of grassfed steak you will have eaten excess protein (which is bad), and probably more total PUFA, which is also not preferable.

  4. Thanks Matt….great explanation. Perhaps we should advise the grass-fed meat eaters to throw on a big spoonful of butter (maybe two) so they don’t ask for seconds 🙂

  5. Tartare is soo yummy – even in a super simple version. The simple German style I know is, to just mix the meat with some diced onion. Put it on a hearty buttered bread (sourdough; not sweet bread, of course) and add salt and pepper.

  6. What are your thoughts on bread? What kind of bread do
    you have or use? Do you make your own bread? Thanks!

    • I make my own bread every so often. Don’t usually buy much commercial bread, but not afraid to hit up a little Ezekiel bread from time to time.

  7. My meat of choice would be totally organic, raw buffalo liver (make sure it’s frozen for at least 14 days before consuming). In a fifteen year study in France they successfully used raw liver to cure children with terminal leukemia. Apparently in the raw state it is loaded with megatons of good things for the human body, only marginally unavailable from other sources!

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