Steak Tartar a la Saint-Tropez

Never ate raw meat? The mere thought turns your belly inside out? Well, this is my very special recipe from Plage Moorea at Saint-Tropez in southern France where I worked two summers in the 70s. I've eaten many variations of Steak Tartar, but none can hold a candle to this one. I've served it to people who gave me the "look" at first, then asked for seconds. Be brave, try this on a hot summer day! I have never measured the ingredients, so the ones listed below are approximate. Serve chilled.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people


  • 1 lb JX Ranch Sirloin, ground remove any fat; cut meat into chunks before grinding
  • dash salt, white pepper
  • 2 Tbsp a good Dijon Mustard Please, use the good stuff
  • 1 egg yolk
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Ketshup
  • 1/4 cup Worcestershire sauce
  • dash Tabasco
  • dash Cider Vinegar
  • dash lemon juice
  • 1/4 cup pickled cucumber, minced
  • 1/4 cup fresh onion, minced
  • 1/8 or more cup capres, minced
  • dash fresh parsley, minced


  • I know the ingredient list looks long, but you only need to chop the onion and capers... Mix the salt, pepper, mustard, egg yolk and olive oil with a whisk.
  • Add the ketshup, Worcestershire sauce, tabasco, vinegar and lemon juice.
  • Add the minced pickled cucumber, onions, capres and parsley. Stir well.
  • Add the well ground (twice?) Sirloin and stir well. It will have a creamy consistency.
  • Serve immediately or cover and chill in fridge to eat a little bit later. Should be served within an hour.
  • You eat this very cold with Pain Riche, or French Bread (if you eat the French way, you never slice or cut the bread, you break pieces off it). A chilled bottle of rosé wine, or white wine, goes well with this dish. And, if you want to make it really French Provencale, you make a Salade niçoise too (tomatoes, tuna, hard-boiled eggs, olives, and anchovies, dressed with a vinaigrette). This will quickly become a summer favorite! Bon appétit!