Steak Tartare With Panko Egg Yolk

This steak tartare with a crispy panko egg yolk is a client favorite, and something I make for myself all the time, too. The steak tartare melts in the mouth, and the panko egg yolk on top adds a bit of flair and the perfect crunch. Steak tartare is so easy to make; all you need is fresh, good-quality meat, and you're almost there.

What kind of steak for tartare?

I personally always use a fillet steak (also known as filet mignon or tenderloin steak) for tartare, as it is extremely tender and lean, which works best when served raw. It is the same cut of steak used for a Chateaubriand or Beef Wellington. We don't want bits of raw, unrendered fat or connective tissue in our tartare, as it can be chewy. This makes it expensive, but as it is normally served as a starter, you do not need huge amounts of it.

I normally allow 75 grams of steak per person as a starter/first course, which is roughly 2.5 ounces.

Food safety

Do not use packs of ready minced beef (ground beef); always use a whole steak and cut it up yourself to be as safe as possible. Keep it chilled at all times and serve as fresh as possible. This isn't a dish to make ahead and store. Make it and serve it.

Ingredient notes

The traditional recipe for steak tartare includes a mixture of other ingredients, including shallot, Dijon mustard, herbs, capers, and pickles. A raw egg yolk is the classic garnish, but I like to panko mine and deep fry them just before serving to give some more texture.

Use egg yolks from eggs that are pasteurized, or eggs from chickens that have been vaccinated against salmonella. As a note, all chickens in the UK are vaccinated against salmonella and are marked with the red lion stamp to prove this.

Prep the steak tartare ingredients

Assemble all your ingredients for the tartare mix first and prepare them before chopping the steak and assembling. This is a dish that needs to be as fresh as possible, so it should be eaten within two hours of preparation. I personally prepare the shallot/mustard mix and keep it in a bowl, then chop the steak fresh right before assembling and eating.

Grate the shallot as this gives a better moist texture. Finely dice the capers and cornichons, and mix them all up with the Dijon mustard, hot sauce (e.g., Tabasco), Worcestershire sauce, and parsley. Season with flaky salt and cracked black pepper. You can add a dash of mild olive oil if you prefer, but I find that the Dijon and grated shallot add enough moisture. For the best flavor, use Italian fish sauce (colatura di alici) rather than Worcestershire sauce if you can get hold of it.

Chop the steak

I recommend chopping steak tartare by hand, rather than using a food processor. You can decide how small you want the pieces, but I personally cut the fillet steak into long, thin strips, assemble them all together on a chopping board, and then chop them roughly with a knife (see the video in my recipe card).

Mix the chopped steak with the tartare mixture and set aside in the fridge until you have finished everything else.

How to panko egg yolk

Make sure your egg yolks are cold before you begin. They need to be as cold as possible if you want them to still be runny on the inside! Separate the eggs and place the yolks in the fridge at least an hour beforehand.

Place the panko breadcrumbs, salt, pepper, garlic powder, and Italian herb seasoning into a shallow bowl and toss to combine. To panko the egg yolk, gently slide it into the bowl and use a fork to flick the mixture all over to coat it. You can use the fork to slide underneath the panko yolk and pick it up, then transfer it into the oil.

Heat a neutral oil suitable for deep-frying (e.g., vegetable oil or another oil with a high smoke point) until it reaches 180°C/355°F. If it's too cold, the panko will take too long to cook, the egg yolk will harden, and the oil will seep into the panko and make it greasy, too. If the oil is too hot, the panko can burn, and it is also unsafe to push an oil past its smoke point.

Place the egg yolk into the hot oil and let it cook for around 10-15 seconds maximum if you want the yolk runny. Then lift it out with a fork and transfer it to a paper towel-lined plate.

How to serve steak tartare

For a fine dining look, toast some bread and cut it into circles. Spread the steak tartare on top in an even layer, and then garnish with panko egg yolk and fresh chives.

Wine Pairing

Serve a fruity Burgundy or other Pinot Noir with steak tartare.

What if I have leftovers?

Steak tartare should be made and eaten fresh, not stored. If you do have leftovers, form them into patties and fry them like a burger, ensuring they are cooked through.

Can I freeze it?

No, do not freeze steak tartare.

Equipment

A decent knife is all you need! I also use a fine cheese grater for my shallots.