Five garnishes for your steak tartare

A good steak tartare doesn't really need much. Quality beef, properly seasoned and freshly prepared. Still, a few clever additions can make all the difference. A little freshness, some extra crunch or something creamy gives this classic dish a different twist. Without overpowering the flavour of the beef, because that's what it's all about. These five garnishes are definitely worth trying.

Which beef cut should you choose for steak tartare?

Before getting started with the garnishes, there's one important decision to make: which cut of beef should you use for your steak tartare? Not every cut is equally suitable. Some have a fine texture and delicate flavour, while others offer a bit more bite. And that makes quite a difference, especially when you're serving the beef raw. Tenderloin may be the most popular choice, but it's certainly not the only one. In our opinion, teres major and bavette are also well worth considering.

Beef tenderloin: the classic choice

Beef tenderloin is probably the most popular choice for steak tartare. And for good reason, as it's the most tender cut of the animal. This muscle is barely used, giving the beef a fine texture and wonderfully soft bite. The flavour is quite subtle, so you can pair it with all kinds of garnishes. A classic that's pretty hard to beat, if you ask us.

Petite tender: great quality at a great price

Petite tender is a lovely cut from the shoulder of the animal. In terms of tenderness, it comes surprisingly close to tenderloin, but with a slightly more pronounced beef flavour. It's also generally much more affordable. A great option if you want to make steak tartare with a little more character without paying tenderloin prices. Just make sure to remove any sinew before finely chopping the beef.

Bavette: for those who love a proper beef flavour

If you enjoy a bold beef flavour, bavette is definitely worth trying. This cut comes from the flank of the animal and is a hard working muscle. That means a little more texture and bite, but above all, plenty of flavour. Bavette has a coarser grain than tenderloin or teres major, so chop it finely for steak tartare and always cut against the grain. That way, the tartare stays pleasant to eat while retaining its characteristic beef flavour.

Whichever cut you choose, make sure the beef is suitable for eating raw and keep it properly chilled until preparation. If you're unsure, ask your butcher for advice. And then? Time for the garnishes! Once you've chosen the right beef, you can start playing with flavours and textures. Here are five combinations that give your steak tartare a slightly different twist.

Roasted garlic cream

Garlic can have quite a strong flavour, but when you roast a whole bulb in the oven, it becomes wonderfully mild and slightly sweet. Squeeze the soft cloves out of their skins and mix them with mascarpone and a few drops of lemon juice. The result is a creamy mixture that pairs beautifully with the pure flavour of steak tartare. Serve a small dollop alongside the beef, so everyone can decide how much they'd like.

Crispy shallots with chive oil

A little crunch always works well with steak tartare. Thinly slice a shallot into rings and gently fry them in oil until golden brown and crispy. Drain on kitchen paper and scatter over the tartare just before serving. A few drops of chive oil finish it off nicely. The shallots add a slightly sweet flavour, while the oil brings a fresh, herby touch. Simple, but absolutely delicious.

Marinated egg yolk with soy sauce

Egg yolk and steak tartare are a classic combination, of course. But why not give it a different twist? Place an egg yolk in a mixture of soy sauce and mirin for about an hour and let the flavours infuse in the fridge. The outside becomes slightly firmer, while the centre stays wonderfully creamy. Place the yolk on top of the tartare and break it open at the table. The creamy yolk blends with the beef, while the soy sauce adds a little extra depth of flavour. A lovely variation on the classic preparation.

Pickled onions with fresh herbs

Steak tartare has a fairly delicate flavour, which is exactly why a little acidity works so well with it. Thinly slice some small pearl onions or shallots and briefly marinate them in white wine vinegar with a pinch of salt and a little sugar. Just before serving, mix in some finely chopped parsley or chives. The tangy onions bring out the flavour of the beef and add a little kick to the dish. Especially delicious when you've seasoned your tartare a little more richly.

Crispy Parmesan with lemon zest

Parmesan and beef are a fantastic combination, if you ask us. Especially when you make the cheese nice and crispy. Place small piles of grated Parmesan on a baking tray lined with baking paper and bake in the oven until the cheese has melted and turned golden brown. Leave to cool, break into pieces and scatter over the steak tartare. Finish with a little freshly grated lemon zest for some freshness. The savoury flavour of the cheese pairs beautifully with the beef, while the crunch makes every bite that little bit more interesting.

Garnishing steak tartare? Let the beef take centre stage

There are plenty of ways to serve steak tartare, but quality beef should always be the star of the dish. That's why we'd recommend choosing one or two garnishes that complement each other rather than putting everything on the plate at once. Think of a creamy sauce with something crispy, or tangy onions alongside a marinated egg yolk. That way, you can give classic steak tartare your own twist without overpowering the flavour of the beef. Because with a good steak tartare, the beef itself should always shine through.