How to Make Classic Steak Tartare (and What Wine Goes Best)

overview of steak tartare with arugula and crostini with a glass of red wine and a wine bottle to the left of the plate

Here's how to make classic steak tartare at home. And here's what you drink with it. 

by Erin

Years ago, when I was the sommelier at a private club in Toronto, I worked with a terrific Chef, who became a very dear friend.

Originally from England, Chef Andrew Prentice spent nearly 50 years in the industry. Classically trained, naturally, his resume included London's swish Savoy Hotel and cooking for royalty (he had hand-written letters of thanks from the Royal Family framed in his office.)

Andrew taught me how to shuck an oyster, properly fry a French fry, and, make addictive steak tartare. All the important things in life.

The nice thing about it (most of the time), is that steak tartare is so highly personal that, other than the beef, you can add, remove, or adjust all other ingredients as you see fit.

I'm a big fan of briny capers, crunchy cornichon, and loads of Worcestershire sauce. Anchovies... meh, not so much. I realize with the food world's current obsession of the little hairy fish, this is not the hippest thing to admit, but I is, who I is, so anchovies never make it into my version. Andrew, the hipster he is at heart, loves anchovies and eats them whole, straight from the tin. So in respect, I've nobly left them in this recipe because, sigh, so many people side with Andrew.

Below is the recipe, which really is more of an assemblage. If you've never made tartare before, feel free to follow the steps exactly as written – rest assured you will get spectacular results with this combination of flavours. But I've long said recipes should be more a guidline and less a Bible, so follow your own inspiration. 

side view of steak tartare with soft boiled egg oozing overtop

Classic Steak Tartare

Serves: 4 people as a meal, 8-10 as a snack
Chef level: Moderate 

  • 4 anchovies, minced
  • 1 egg yolk, lightly beaten
  • 2 Tbsp Worcestershire sauce
  • 1 oz. cognac, optional (but highly encouraged)
  • 2 Tbsp Dijon mustard
  • Tabasco sauce, to taste
  • 16 oz tenderloin, minced with a sharp knife (as fine or coarse as you prefer)
  • 3 Tbsp cornichon, diced
  • 2 Tbsp capers
  • 2 tsp extra virgin olive oil
  • 2 Tbsp shallot, diced
  • 1/4 cup chopped parsley and/or chives, optional
  • S&P to taste
  • 4 large egg yolks, left intact for topping, optional (but highly encouraged)
  1. In a large bowl, lightly mix lightly mix anchovies through Tabasco.
  2. In a separate bowl, gently combine, but do not overwork, beef through S&P.
  3. Pour anchovy mixture into the beef mixture and stir gently to combine.
  4. Shape into four patties and carefully top with whole yolks. Serve alongside frites for a true bistro experience, or, for a healthier, but far less fun option a tossed green salad.
Wine Pairing:

The classic Beaujolais, made from the Gamay grape, is the way to go here.

On recommendations from others in the trade, I've tried it with brut rosé sparkling wine, which was fine, so if you like the imagery of sitting at a bistro bar gracefully supping on tartare and bubbly, you will be pleased with the match. 

I've also tried it with a rich and spicy white from the Languedoc, a blend of Grenache Blanc, Marsanne and Rousanne. The idea being beef tenderloin is so lean, a red wine, with its inherent tannic properties, overwhlems the flavourful but delicate dish. I tried it and have to say I wasn't sold. Loved the wine, loved the tartare, didn't like them together. The rich flavours of the dish overwhelmed the white. 

Finally, I revisited the tried-and-true Beaujolais. A juicy and joyous sipper from the Juliénas cru, it absolutely sang with the tartare. Gamay is low in tannin, so did not bulldoze the dish, but higher in acidity so it wiped up the richness from the egg yolk and olive oil, and has loads of juicy red and black cherry fruit with subtle black pepper spice to compliment the earthy, tangy flavours of the tartare. This pairing is a classic for a reason.


Hear From Real People!

I wanted to thank you again for last night. Everyone had a great time, and I received a lot of compliments, on your behalf. You struck a great balance between being informational and entertaining. 10 out of 10.
Erin did a fantastic job with our group. We all really enjoyed the day. I have already recommended The Wine Sisters for my company events, as it was such a great experience for us.
I wanted to thank you SO much for your tutored wine tasting! It was so much fun. You were both informative and hilarious! Each person said they would definitely recommend you to anyone looking to do a wine tasting!
[They] quickly engaged our group with our wine themed engagement party. Guests were lined up all evening for the experience. [They] very willing to involve guests in tasting discussion. We are all a little more wine savvy - thank you The Wine Sisters
The Wine Sisters put on magnificent event in Unionville..... They did a superb job, both as Sommeliers and on the PR and overall event co-ordination ... Great job and we look forward to working with you on our event!
Everything was perfect and very personalized! We still talk about experience and how nice it was. Definitely memories our family will treasure forever.
You and your team were an absolute pleasure to work with! From the get go, you were very flexible with our needs, communicated in a timely manner, and tailored your services to be exactly what we asked for.
The event was a huge success! Everyone seemed to enjoy themselves and the group was quite engaged. The wine was also delicious! Thank you so much! I hope we can work together on another event in the future!
Everybody had a ton of fun and we very much see this structure as a template we can use with clients and friends in the future.
Thank you very, very, very much for the outstanding planning and support you gave in making this event an absolute success. People were just having a fantastic time and the set-up and style were absolutely brilliant. I think we got what we exactly wanted. I will reach out again!

Instagram Feed

Follow on Instagram

For support issues or any questions, please email us at

Sign up for our weekly newsletter to be the first to know about our wine recommendations, cocktail recipes, and great tips for throwing fabulous parties.