Steak Tartare


Dijon Mustard 1 tablespoon (15 ml)

Ground Cumin 3/4 teaspoon (2.5 ml)

Cayenne Pepper
1/2 teaspoon (1.25 ml)

Black Pepper
1/4 teaspoon (1.25 ml)

1/4 teaspoon (.6 ml)

Medium garlic cloves, minced 3 (fresh)

Dried Basil
12 teaspoons (10 ml)

Lean steak mince (lean ground beef) 1/2 lb (450g)

Spring Onions (chopped) 1/2 cup (120ml)

Olive Oil 
1 tablespoon (15 ml)

Lemon Juice
1/3 teaspoon

Raw egg
1 (optional)


  • In a large mixing bowl, mix the mustard, garlic, spices, oil, lemon juice and vinegar (and egg, if desired) to consistency.
  • Add the meat and onions.  Mix thoroughly.
  • Serves 3-4 people, with accompanying salad or other raw vegetables.

A satisfying lunch can be had by serving 1/3 of the final result on a bed of lettuce and chopped fresh tomatoes, possibly with radishes on the side.  At serving time, a bit of olive oil on top, along with a few additional drops of lemon juice, complete the dish.

The remaining 2/3s of the meat can be refrigerated in a sealed dish, and serve as the basis for lunch over the next two days.

If you plan to refrigerate this over 2-3 days, do NOT add the raw egg, or, alternatively, mix it in just before serving.  This is for safety reasons!

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