Beef tartare with lemon aioli
This beef tartare is a restaurant quality dish that’s easy to make at home! I love the lemon aïoli that completes beautifully the delicate texture of the beef. Don’t skip on the crispy rosemary and capers!
Beef tartare is a restaurant-quality dish that’s surprisingly easy to make at home!
This homemade beef tartare recipe with lemon aioli, fried rosemary, and crostinis offers a simple yet elegant take on the classic French bistro staple — perfect for impressing your guests as an appetizer or serving as a light main course. The contrast between the melt-in-your-mouth beef, the brightness of the lemon, and the crunch of the garnishes is simply irresistible.
Tips & Tricks
Cold meat = tartare success: To make slicing easier and maintain the ideal texture, place the meat in the freezer for 15 minutes before cutting.
Quality first: Choose a very fresh cut of beef, ideally prepared the same day by your butcher.
No raw egg? Replace the homemade aioli with store-bought mayo mixed with lemon zest and juice for a quick alternative.
Chic veggie option: For a vegetarian twist, substitute the beef with roasted beets cut into small cubes or marinated hearts of palm.
Upgrade your aioli: Add a touch of honey or a pinch of Espelette pepper to the aioli for extra character.
Stylish plating: Use a ring mold to shape the tartare neatly and top with a few arugula or basil leaves for a fresh, elegant finish.
The homemade lemon aioli adds a bright, silky element that perfectly balances the seasoned raw beef. The fried rosemary and crispy capers bring crunch and an irresistible depth of flavor. Served with golden crostinis… it’s a true delight to share (or not!).
Before making the aioli, cut the beef piece in 3. Place on a baking sheet and freeze lightly in the the freezer for 15 minutes – this will help when cutting the meat.
In a narrow container (like a Mason jar), add the egg, garlic, mustard, vinegar, oils, lemon zest, lemon juice, and a pinch of salt. Place an immersion blender at the bottom and blend without moving for 10 seconds, then slowly lift to emulsify. Chill until ready to use.
In a small skillet, heat the olive oil over medium-high heat. Add the rosemary leaves and capers, and fry for a few seconds until crispy. Drain on paper towels.
Using a sharp knife, cut the beef in small cubes, about 1/4 inch. In a large bowl, combine the beef with the shallots, whole grain mustard, sambal oelek, Worcestershire sauce, capers, chives, and lemon aioli. Season well with flaky salt and freshly cracked black pepper. Taste and adjust as needed (more aioli or sambal, depending on your preference).
Preheat the oven or air fryer to 400°F (200°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 6–8 minutes or until golden and crisp.
Serve the tartare using a ring mold for a clean, elegant presentation. Top with extra lemon aioli, crispy capers, fried rosemary, and serve with homemade crostinis. SO good.
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Bon appetit and enjoy!
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