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Lighter Steak Tartare with Oven Fries & Mixed Greens
Recipe

Lighter Steak Tartare with Oven Fries & Mixed Greens

Dinner • South Africa

Hand-chopped beef fillet mixed with capers, gherkins, Dijon and a little mayo for a creamy finish. Served with paprika-spiced oven fries and mixed greens for a balanced, satisfying dinner.

Why smarter

Using lean beef fillet and a lighter mayo-and-mustard dressing keeps the tartare rich-tasting but not heavy. Oven-baked fries cut down on oil while still delivering crunch, and greens add volume and freshness.

Chef tip

Chill the mixing bowl (and the chopped beef) for 10 minutes before seasoning—cold tartare holds its texture and tastes cleaner.

Soft line

All the steakhouse vibes, made everyday-friendly at home.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Potatoes, cut into thin fries 600.000 g Potatoes Rinsed and well-dried
2 Canola oil 2.000 tbsp Canola oil For oven fries
3 Smoked paprika 1.000 tsp Smoked paprika
4 Salt Salt To taste
5 Black pepper Black pepper To taste
6 Beef fillet, very fresh, trimmed 500.000 g Beef fillet Hand-chopped into 5–8 mm pieces
7 Small shallot or red onion, very finely chopped 1.000 small Shallot or red onion
8 Gherkins, finely chopped 3.000 Gherkins
9 Capers, drained and chopped 1.000 tbsp Capers
10 Dijon mustard 2.000 tsp Dijon mustard
11 Worcestershire sauce 2.000 tsp Worcestershire sauce
12 Mayonnaise 2.000 tbsp Mayonnaise Regular or lighter mayo both work
13 Lemon juice 1.000 tbsp Lemon juice
14 Hot sauce (optional) 1.000 tsp Hot sauce Or to taste
15 Egg yolks 2.000 Egg yolks Optional, for serving; 1 yolk per 2 portions
16 Mixed salad leaves 120.000 g Mixed salad leaves Rocket, baby spinach, or mixed greens
17 Cherry tomatoes, halved (optional) 150.000 g Cherry tomatoes
18 Red wine vinegar or lemon juice (for salad) 1.000 tbsp Red wine vinegar Use lemon if preferred
19 Canola oil (for salad) 1.000 tbsp Canola oil
20 Toasted bread (optional alternative to fries) 4.000 slices Bread Sourdough or wholewheat, toasted

Method

  1. Heat the oven to 220°C (or 200°C fan). Line a large tray with baking paper.
  2. Toss the dried potato fries with 2 tbsp canola oil, smoked paprika, salt and pepper. Spread out in a single layer and bake 25–35 minutes, turning once, until crisp and browned.
  3. While the fries bake, chop the beef fillet by hand into small pieces (avoid mincing). Keep it chilled while you prep the other ingredients.
  4. In a mixing bowl, combine the shallot/red onion, gherkins, capers, Dijon, Worcestershire, mayonnaise, lemon juice and (optional) hot sauce.
  5. Add the chopped beef and gently fold to coat. Season with salt and pepper to taste. Cover and chill 5–10 minutes while you finish the sides.
  6. For the salad, toss mixed greens (and optional tomatoes) with 1 tbsp vinegar/lemon juice, 1 tbsp canola oil, plus a pinch of salt and pepper.
  7. Taste the tartare again and adjust with more lemon, mustard, capers, or pepper if needed.
  8. Serve the tartare in small mounds (or shaped with a ring). Top each pair of portions with an optional egg yolk (or serve yolks on the side).
  9. Plate with oven fries and mixed greens. If skipping fries, serve with toasted bread instead.