What is beef tartare made of?

Beef tartare is made from finely chopped or diced raw beef, seasoned with ingredients like capers, onions, mustard, and sometimes Worcestershire sauce. A raw egg yolk is often added on top. Fusion versions can include soy sauce, ginger, sesame oil, or even spicy condiments like gochujang or yuzu kosho. The key is to use fresh, high-quality beef and balanced flavors.

How to make Japanese beef tartare?

Japanese beef tartare, also called “gyu tataki” or “yukke,” starts with finely diced beef, dressed in a light soy sauce, mirin, grated ginger, sesame oil, and a touch of rice vinegar. Add spring onions, sesame seeds, and yuzu kosho for extra brightness. Finish by topping with a raw quail egg yolk, and serve alongside nori chips or thin daikon slices for added crunch.

What cut of beef is used for beef tartare?

The best cut for beef tartare is beef tenderloin (filet), though top sirloin or top round are also used for their tenderness and clean flavor. For fusion twists, premium options like Wagyu or Korean Hanwoo add richness and marbling. Always choose extra-fresh, lean, and finely textured cuts, hand-cut just before serving for the best taste and safety.

What does beef tartare go with?

Beef tartare pairs beautifully with toasted baguette, hand-cut fries, or crunchy nori chips. Fusion styles can be served with prawn crackers, tempura vegetables, or pickled Asian veggies. Light salads and creative sauces (wasabi mayo, spicy aioli) are perfect sides, while drinks like Sancerre, sake, or yuzu cocktails highlight the flavors.

Beef Tartare with Fusion Twists – Surprising Chef’s Guide (2025)

Description

A vibrant, modern take on the French classic. Beef Tartare with Fusion Twists combines hand-cut tender beef with Japanese, Korean, and Southeast Asian condiments, creating a dish that is fresh, flavorful, and elegant. Perfect for adventurous foodies and special occasions.

Ingredients

Scale

180g fresh beef tenderloin (or Wagyu/Hanwoo), diced

1 tsp yuzu kosho (or substitute with wasabi)

1 tsp gochujang (Korean chili paste)

1 tsp fresh ginger, grated

1 tsp soy sauce

1 tsp fish sauce (optional)

1 tsp sesame oil

1 tsp mirin or rice vinegar

2 quail egg yolks

1 tbsp chopped cilantro or shiso leaf

1 tbsp spring onion, finely chopped

1 tsp toasted sesame seeds

Pinch of salt and black pepper

Nori chips, baguette slices, or prawn crackers to serve

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Instructions

1. Dice the beef tenderloin finely using a sharp knife; keep chilled.

2. In a mixing bowl, combine yuzu kosho, gochujang, ginger, soy sauce, fish sauce, sesame oil, and mirin.

3. Gently mix in the beef, then add cilantro, spring onion, and season with salt and pepper.

4. Taste and adjust seasoning; add more yuzu or chili paste for extra punch.

5. Use a ring mold to shape tartare on a serving plate. Top each with a quail egg yolk.

6. Sprinkle with toasted sesame seeds and garnish with extra herbs.

7. Serve immediately with nori chips, baguette, or crackers.

Notes

Buy the freshest beef possible; cut and prepare just before serving.

Experiment with different herbs or fusion condiments for your own twist.

For a main dish, double the portion per person.

Best served chilled and enjoyed the same day.

Prep Time: 20 min
Cook Time: 0 min
Category: Starter
Method: No-Cook
Cuisine: French Fusion

Nutrition

Serving Size: 90g
Calories: 220
Sugar: 1g
Sodium: 600mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 18g
Cholesterol: 110mg