How to Make Steak Tartare

Chef Eric Gruber details his steak tartare, which has all of the classic ingredients, but served with a slight twist
  • Wagyu beef tenderloin
  • horseradish mayonnaise
  • kosher salt
  • ground black pepper
  • fried capers
  • wild arugula
  • Horseradish Mayonnaise
  • egg yolks
  • lemon juice
  • canola oil
  • grated horseradish root
  • kosher salt
  • ground black pepper
  • Caper Vinaigrette
  • capers (drained)
  • minced shallots
  • champagne vinegar
  • extra virgin olive oil
  • sugar
  • fresh, minced oregano
  • minced chives
  • salt
  • ground black pepper

American Wagyu tenderloin is the perfect cut of beef for steak tartare, says Eric Gruber, executive chef at The Narrows at Shore Lodge and Whitetail Club in McCall, Idaho. This is because it has significantly better marbling (fat) than traditional beef—even prime grade beef—which enhances both flavor and texture.

Gruber’s steak tartare has all of the traditional components, but he serves it in with a slight twist: He mixes his steak with horseradish mayo, which binds the meat and gives the dish a little kick, and instead of mixing capers with the meat he includes them in a dressing that’s served on the side.

  1. With a sharp knife, dice beef tenderloin into very small pieces (as small as possible) and place in a bowl. The beef can be cut to order on a busy night—simply cut, cover with plastic wrap and push the plastic wrap down onto the meat to prevent it from being exposed to any air, and refrigerate it as cold as possible.
  2. Make horseradish mayonnaise. This can also be made in advance. In a food processor, mix egg yolks and lemon juice. Drizzle canola oil until emulsified. Remove mayonnaise base and mix remaining ingredients well.
  3. Mix horseradish mayonnaise with beef, salt and pepper and mix well.
  4. With a ring mold, place tartare on plate, then remove ring mold.
  5. Place fried capers on top of tartar.
  6. Make caper vinaigrette by mixing all ingredients together.
  7. Garnish plate with a dollop of horseradish mayonnaise and wild arugula, and then drizzle plate with caper vinaigrette.


Chef Eric Gruber began his cooking career at the Scottsdale Culinary Institute in Arizona and since then has worked at top restaurants including The Biltmore Santa Barbara, the Mayflower Park Hotel, Seattle, and Bellevue Club, Bellevue, Washington. Gruber has worked as executive chef at Shore Lodge since September 2008, introducing his Continental style and focus on Northwest ingredients and influences. Along with a lifetime of passion for cooking, he brings his philosophy of building menus around seasonal and regional ingredient-driven cuisine. He is a frequent guest on local morning TV talk shows throughout Idaho.

Add new comment