Gluten-Free Steak Tartare

Ingredients

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• 1 lb sushi-grade beef tenderloin, very finely minced
• 2 tbsp capers, finely chopped Shop
• 1 tbsp shallot, very finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard Shop
• 1 tbsp gluten-free Worcestershire sauce Shop
• 1 large egg yolk
• 2 tsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 bag gluten-free crackers or thinly sliced cucumber rounds for serving Shop

Instructions

1. 1 Prepare the beef by ensuring it is very finely minced, aiming for a texture that is almost paste-like but still retains some bite. Place the minced beef into a chilled mixing bowl, as this helps maintain its freshness and texture.
2. 2 Add the finely chopped capers, minced shallot, and chopped fresh parsley to the bowl with the beef. Gently toss these ingredients together with the beef for about 30 seconds, ensuring they are evenly distributed throughout.
3. 3 In a separate small bowl, whisk together the Dijon mustard, gluten-free Worcestershire sauce, olive oil, salt, and black pepper until well combined. This creates the flavorful dressing for the tartare.
4. 4 Pour the dressing over the beef mixture and gently fold it in until just combined, taking care not to overmix. The mixture should look glossy and well-coated.
5. 5 Gently create a well in the center of the tartare mixture and carefully place the egg yolk into the well. Serve immediately with gluten-free crackers or cucumber rounds, allowing each diner to mix the yolk into their portion just before eating.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Bring beef to room temperature for 20–30 minutes before cooking for more even results.
• Make and refrigerate these up to 24 hours in advance; bring to room temperature before serving.

Common questions