Stay warm and cozy with your special someone and spend quality time enjoying this Date Night Steak Tartare. Showcasing Conestoga Farms’ golden-yolk eggs, this tartare brings together tender, hand-cut beef, spicy pickled piri piri peppers, briny capers, and fresh herbs for an elegant starter or main course when served with a side salad, and/or fries.
The naturally golden yolks add a velvety richness, with one mixed in for texture and one served on top for a bright, creamy finish.
Make date night, plus your family meals naturally golden. Because cooking local with Conestoga Farms’ eggs makes all your seasonal dishes brighter!
This Date Night Steak Tartare recipe was made in partnership with Conestoga Farm Eggs. Opinions in this post are my own.
Double the recipe if you plan to serve this as a meal.
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Ingredients
For the Steak Tartare
- Tenderloin fillet steak
- Conestoga Farms’ egg yolks
- Shallot
- Cornichons
- Capers
- Piri piri peppers
- Fresh parsley
- Fresh chives
- Dijon mustard
- Whole grain mustard
- Ketchup
- Worcestershire sauce
- Tabasco sauce
- Olive oil
- Pinch of ground black pepper
- Pinch of sea salt
For Serving & Garnish, optional
- Toasted baguette slices and/or potato chips
- Horseradish crème fraiche (Mix two portions crème fraiche with one horseradish, or to taste)
- Pickled red onions
- Cornichons, for garnish
- Pickled piri piri peppers
- Whole grain mustard
- Chopped parsley and chives
See recipe card below for quantities.
Instructions
Prep the Steak Tartare
Place the diced tenderloin, shallots, cornichons, capers, piri piri peppers, parsley, chives around the perimeter of a cutting board or plate.
In the middle of the cutting board/plate, add the Dijon mustard, whole grain mustard, ketchup, Worcestershire sauce, Tabasco, egg yolk and mix while drizzling in the olive oil.
Using two spoons, gently stir in the diced ingredients with the liquid ingredients until incorporated thoroughly.
Season the Tartare
Season with salt and pepper to taste. Adjust seasonings, if needed, for your desired level of heat and tanginess.
Assemble and Garnish
Place the tartare into 4” ring mold or shape it into a neat freehand mound. Lightly indent the top of the tartar with a spoon or small glass, then carefully place an egg yolk on top for that signature creamy pop.
Garnish & Serve
Garnish with pickled red onions, additional cornichons, pickled peppers, and whole grain mustard. Add a dollop of horseradish crème fraiche to the plate, then sprinkle with extra parsley and chives for a fresh finish. Surround with toasted baguette slices and/or potato chips and enjoy.
Pro Tips for Perfect Steak Tartare
- Use Fresh, High-Quality Ingredients: For raw preparations, freshness and quality are key. Buy your beef the day of or confirm the freshness of the beef with your butcher. Choose fresh herbs and premium yolks.
- Slicing the Tenderloin: Place the tenderloin in the freezer for 20 minutes before dicing. This slight chill firms up the meat, making it easier to slice into precise, small cubes for a beautifully textured tartare.
- Add Spice to Taste: Start with a dash of Tabasco and taste, adding more if you are craving extra heat. Adjust the piri piri peppers or pickled alternatives for a tangy, spicy bite.
- Showcase the Yolk: A fresh, golden yolk is the star here. Be careful when handling them to avoid breaking. Each serving looks best with the yolk nestled on top for an inviting presentation.
Watch How This Date Night Steak Tartare was Made
Leave a Comment
If you get the chance to try this Date Night Steak Tartare recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
📖 Recipe
Date Night Steak Tartare
Ingredients
For the Steak Tartare
- 1 -5 oz tenderloin fillet steak (140g), trimmed and finely diced (see slicing TIPS below)
- 2 Conestoga Farms’ egg yolks divided (one in tartare, one for serving)
- ¼ shallot finely chopped
- 2 8g cornichons, finely chopped
- 1 teaspoon whole capers finely chopped
- 2 pickled piri piri peppers finely chopped (or substitute other pickled pepper)
- 1 teaspoon fresh parsley finely chopped
- 1 teaspoon fresh chives finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon whole grain mustard
- ½ teaspoon ketchup
- Splash of Worcestershire sauce
- Tabasco sauce to taste
- ½ tablespoon olive oil
- Pinch of ground black pepper
- Pinch of sea salt
For Serving & Garnish, optional
- Toasted baguette slices and/or potato chips
- Horseradish crème fraiche Mix two portions crème fraiche with one horseradish, or to taste
- Pickled red onions
- Cornichons for garnish
- Pickled piri piri peppers
- Whole grain mustard
- Chopped parsley and chives
Instructions
- Prep the Steak Tartare: Place the diced tenderloin, shallots, cornichons, capers, piri piri peppers, parsley, chives around the perimeter of a cutting board or plate.
- In the middle of the cutting board/plate, add the Dijon mustard, whole grain mustard, ketchup, Worcestershire sauce, Tabasco, egg yolk and mix while drizzling in the olive oil.
- Using two spoons, gently stir in the diced ingredients with the liquid ingredients until incorporated thoroughly.
- Season the Tartare: Season with salt and pepper to taste. Adjust seasonings, if needed, for your desired level of heat and tanginess.
- Assemble and Garnish: Place the tartare into 4” ring mold or shape it into a neat freehand mound. Lightly indent the top of the tartar with a spoon or small glass, then carefully place an egg yolk on top for that signature creamy pop.
- Leave a Review: We’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
Video
Notes
- Use Fresh, High-Quality Ingredients: For raw preparations, freshness and quality are key. Buy your beef the day of or confirm the freshness of the beef with your butcher. Choose fresh herbs and premium yolks.
- Slicing the Tenderloin: Place the tenderloin in the freezer for 20 minutes before dicing. This slight chill firms up the meat, making it easier to slice into precise, small cubes for a beautifully textured tartare.
- Add Spice to Taste: Start with a dash of Tabasco and taste, adding more if you are craving extra heat. Adjust the piri piri peppers or pickled alternatives for a tangy, spicy bite.
- Showcase the Yolk: A fresh, golden yolk is the star here. Be careful when handling them to avoid breaking. Each serving looks best with the yolk nestled on top for an inviting presentation.
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