Steak tartare with beef jerky
- Preparation 30 min
- Cooking 10 min
- Servings 2
- Freezing I do not suggest
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🥩 Steak Tartare with Beef Jerky – A Legendary, Mind-Blowing Recipe!
If you’re a beef tartare lover, get ready for a flavor explosion that will completely change your perception of the classic dish. This next-level steak tartare combines the crunch of crispy capers and fried shallots with the smoky, slightly sweet richness of beef jerky. A bold, perfectly balanced mix that guarantees an intense and unforgettable bite.
🔥 Why This Beef Tartare is an Absolute Flavor Bomb?
This isn’t just any tartare… this is THE tartare that will blow your taste buds away:
✅ Unmatched texture – The buttery softness of the beef meets the perfect crunch of crispy shallots and capers. Next-level contrast!
✅ Deep, rich flavor – The smoky-sweet hit of beef jerky takes this tartare to a whole new dimension of deliciousness.
Brace yourself—this tartare is about to become your new obsession! 🥩🔥
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🔥 Tips & Tricks for the Ultimate Beef Jerky Beef Tartare!
✅ Choose the Right Beef for a Perfect Texture
- Always go for ultra-fresh, high-quality beef—filet mignon, sirloin, or bavette are top choices.
- Chill the beef in the freezer for 15-20 minutes before cutting—it makes slicing into perfect small cubes much easier!
✅ How to Integrate the Beef Jerky Like a Pro
- Pick a high-quality, natural beef jerky—avoid overly sweet or artificially flavored ones.
- Finely chop or lightly blend the jerky so it distributes evenly without overpowering the tartare.
- If your jerky is too tough, soak it briefly in a touch of olive oil or whiskey to soften and enhance the flavors.
✅ Elevate the Flavors & Textures
- Crunch factor is key! Crispy shallots and capers add an insane contrast to the tender beef.
- Layer in umami: A dash of Worcestershire sauce, Dijon mustard, or even a drop of soy sauce brings an extra depth of flavor.
- A touch of heat? A bit of sriracha, chili flakes, or finely diced jalapeño kicks things up a notch!
✅ Balance It Out with Freshness
- Fresh herbs like chives, parsley, or even Thai basil give a burst of brightness.
- A zest of lemon or lime balances the richness and lifts the entire dish.
- Want something next-level? A drizzle of truffle oil takes this tartare straight into gourmet territory!
⏳ Make-Ahead & Storage
✅ Prep the ingredients ahead of time (chop the beef, slice the jerky, fry the shallots) and keep them refrigerated separately.
✅ Mix everything fresh before serving to maintain the best texture and flavor.
❌ Do NOT store mixed tartare for long—raw beef oxidizes quickly, so eat it immediately for peak freshness!
❄️ Storage & Freezing
✅ Refrigeration: Tartare should be eaten immediately but can be kept for up to 12 hours tightly covered in the fridge.
❌ Freezing: Not recommended! Freezing ruins the texture of both the beef and the jerky.
💡 Pro Tip: If you want to prepare in advance, freeze the beef whole, then cut it right before serving—it makes slicing way easier!
🔄 Variations to Try!
🥩 For an Even Bolder Tartare
🔥 Add crispy bacon bits for an extra smoky crunch.
🥃 Infuse with a splash of bourbon or whiskey to enhance the jerky’s depth.
🌰 Swap capers for toasted hazelnuts or almonds for a gourmet nutty crunch.
🌿 For a Lighter, Herbaceous Twist
🍋 Brighten it up with citrus zest or pomegranate seeds.
🌿 Use fresh mint or cilantro for a fresh and unexpected touch.
🥒 Swap the jerky for pickled cucumbers or kimchi for a tangy twist.
🍣 Asian-Inspired Version
🍶 Drizzle with sesame oil and a touch of miso.
🍚 Top with toasted sesame seeds and shredded nori.
🔥 Replace beef jerky with Korean-style bulgogi beef strips.
With these tips, your Beef Jerky Tartare will be bold, unique, and unforgettable. Grab your knife, pour yourself a drink, and dig in! 🥩🔥🍷
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Steak tartare with beef jerky
- 300 g beef tenderloin, cut into cubes
- 68 g beef jerky by Joe Beef (or other teriyaki-style jerky), finely chopped
- 2 small sweet pickles, finely chopped
- 2 teaspoons capers, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper from the mill
Toppings
- About 1 cup vegetable oil
- 1/3 cup capers, drained and very well patted dry
- 1 large shallot, peeled and sliced
- 2 egg yolks
Croutons
- 1 baguette, cut into 1 cm thick croutons
- About 1/3 cup olive oil
- 1 tablespoon herbs of Provence
- Salt and pepper from the mill
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Preparation
- In a large bowl, put the ingredients for the tartare, season with salt and pepper generously and mix. Reserve in the fridge.
- Prepare the toppings. In a small saucepan, add vegetable oil and heat to 350°F. Add capers and cook for 2-3 minutes or until open and crisp. Remove with a slotted spoon and place on a few sheets of paper towels.
- Add shallots and cook 2 to 4 minutes or until golden brown. Remove with a slotted spoon and place on the paper towel. Set aside.
- Prepare the croutons! In a bowl, put the olive oil, the Provencal herbs, season with salt and pepper generously and mix. Brush the croutons on both sides with the oil mix and place on a plate. On a barbecue grill or on a ridged cast-iron skillet over medium-high heat, grill the croutons for a few minutes on each side.
- Assemble your plates! Divide the tartare mixture between two plates and form a small well in the centre. Gently place the egg yolks in the centre and garnish with capers and fried shallots!
Always opt for ultra-fresh, tender meat! The best choices are:
✅ Filet mignon: ultra-melting and delicate.
✅ Bavette: tastier with a lovely texture.
✅ Striploin: good balance between tenderness and flavor.
This recipe can be used as an appetizer or as a main meal. For a starter, I suggest 75g to 100g per person. For a main meal, I suggest 150g to 200g.
Not at all! Tartare must be prepared at the last minute to preserve all its freshness. However :
✅ You can chop the beef and prepare the ingredients in advance (fried shallots, capers, chopped beef jerky).
✅ Don’t mix the seasoning until the last minute to prevent the meat from cooking with acidity.
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