Food - Drink
The Absolute Best Cuts
Of Meat For
Steak Tartare
By KATHERINE BECK
In France, steak tartare is a staple on menus, typically made with chopped and seasoned raw beef filet and combined with raw egg yolk, Dijon mustard, capers, and chopped gherkin pickles. To make your steak tartare, chefs advise using the freshest meat from a quality source, such as your local butcher shop.
Martha Stewart finds beef tenderloin to be the best choice for steak tartare, with Saveur seconding it, specifying the center cut. Tenderloin has less connective tissue and has the most tender meat, and expensive cuts like filet mignon and chateaubriand come from the tenderloin.
Another popular option for making steak tartare is top sirloin, and it is a cut which Alton Brown prefers to use in his own recipe. Top sirloin is a lean cut that is less expensive than beef tenderloin, but is still tender and flavorful enough to stand up to a tartare.