Beef tartare with red ale
- Preparation 15 min
- Refrigeration 30 min
- Servings 4
- Freezing I do not suggest
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🥩 The beef tartare that takes 15 minutes and impresses everyone
This beef tartare with red ale is the ultimate Saturday night entertaining recipe. The one you pull out when you’re having people over and want to make an impact from the very first course without spending hours in the kitchen. Ultra-fresh filet mignon cut into small cubes, capers, shallot, sweet pickles, Dijon mustard and a touch of tabasco. And it’s the red ale that truly changes everything. It brings a malty depth and a subtle bitterness that rounds out the whole dish and gives this tartare a distinct personality you won’t find anywhere else. The kind of dinner party food that makes everyone say: “You made this yourself?”
🔥 Red ale in a tartare. Bold move, legendary result
The idea of replacing the traditional cognac or Worcestershire with red ale in this beef tartare might seem surprising, but it’s exactly what makes it unforgettable when you’re entertaining. The caramel, toasted bread and hazelnut notes of the red ale resonate with the richness of the filet mignon, while its gentle acidity does the same work as a squeeze of lemon. Waking up the flavours without masking them. A recipe for entertaining that requires no cooking, no special equipment and zero complicated technique. Just good instincts, great ingredients and 15 minutes of prep.
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🥩 Choose ultra-fresh filet mignon. No compromise
The quality of the meat is absolutely fundamental in a tartare. Buy the filet mignon the same day from a trusted butcher and use it within hours. This is especially important when preparing this recipe for entertaining. Lower-quality meat or meat that’s a few days old gives a flat result and poses food safety risks. This is a recipe where the main ingredient simply cannot be replaced with something inferior.
❄️ 30 minutes in the freezer. A pro technique
Putting the filet mignon in the freezer for 30 minutes before cutting is not optional. It’s what makes the difference between clean, even cubes and meat that crumbles under the knife. The slight firmness from the cold makes for precise cutting and keeps the meat cold throughout the preparation. Don’t go past 30 minutes or you’ll start to actually freeze the meat.
🔪 Cut into cubes. Never grind
A proper tartare is cut by hand into small, even cubes of about 5 mm. Never through a grinder. A grinder warms the meat, releases too much juice and creates a pasty texture that ruins the recipe. Taking the time to cut by hand gives an unmatched mouthfeel. Firm, fresh and full of character. A detail that makes all the difference when serving this as entertaining food.
🍺 Choose the right red ale for the right result
Not all red ales are equal in this recipe. Look for one with pronounced caramel and toasted bread notes rather than one that’s very bitter or very sweet. A Quebec craft red ale with clean aromas gives the best result. Avoid very light reds that won’t bring enough depth to the tartare.
⏱️ Assemble and serve immediately. Or almost
The tartare can be prepared up to the final mixing step and kept in the fridge for a maximum of 30 to 45 minutes before serving. Beyond that, the acidity from the mustard and beer starts to lightly “cook” the meat and changes its texture. For stress-free Saturday night entertaining, prep all the garnishes in advance, take the meat out of the fridge at the last moment and toss everything together just before serving.
Ingredients
- 200 g (7 oz) ultra-fresh filet mignon
- 2 tbsp (30 ml) capers, finely chopped
- ½ French shallot, ultra-finely chopped
- 2 small sweet pickles, finely chopped
- ½ tbsp (7.5 ml) Dijon mustard
- 2 tbsp (30 ml) red ale
- A few drops of tabasco
- Fresh chives, chopped, for serving
- Toasted bread, for serving
- Salt and ground pepper
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Preparation
- Place the filet mignon in the freezer for 30 minutes. It will be easier to cut and will stay very fresh throughout the preparation.
- Cut the meat into small, even cubes. Refrigerate in a bowl.
- In a separate bowl, combine the capers, shallot, sweet pickles, Dijon mustard, red ale and tabasco.
- Add the beef cubes to the mixture, season generously with salt and pepper, and gently toss to combine.
- Top with chopped chives and serve immediately with toasted bread.
Yes, but filet mignon remains the ideal choice for its exceptional tenderness and absence of sinew and fat. A very fresh striploin can work as long as all sinew and visible fat are carefully trimmed away. Whatever cut is used, absolute freshness is non-negotiable. Especially when you’re entertaining and want to impress.
It’s one of the best entertaining recipes out there. No cooking, 15 minutes of prep, a result that wows and a naturally elegant presentation on the table. Perfect as a first course on a Saturday night before a hearty main, or as sharing food at the centre of the table with toasted bread, crostini and a few garnishes. Guests always think it’s more complicated than it actually is.
The meat can be cut into cubes and kept refrigerated in a covered bowl for up to 2 hours before serving. The sauce mixture can also be prepared in advance and refrigerated separately. The final assembly, mixing the meat with the sauce, should happen no more than 30 to 45 minutes before serving to preserve the texture and freshness of the meat.
Yes. A splash of cognac or whisky gives a more classic, bolder version. A drizzle of Worcestershire sauce adds umami and depth. For a non-alcoholic version, replace with 1 tbsp of balsamic vinegar and 1 tbsp of water. The result is different but still very good. The red ale remains the choice that gives this tartare the most personality.
Yes, as long as two fundamental rules are respected: use ultra-fresh filet mignon bought the same day from a trusted butcher, and keep the meat cold throughout the entire preparation. The freezer technique for 30 minutes helps maintain a safe temperature. Avoid serving to pregnant women, young children, elderly people or those with compromised immune systems.
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