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+ servings

Smoked Steak Tartare

Course Appetizer, Main Dish
Cuisine American, French
Keyword beef, Cameron's stovetop smoker, lycooking, lyukum cooking lab, meat, minced meat, recipe, smoked, steak
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3 portions
Calories 552kcal


for smoked tenderloin

  • 1 lb beef tenderloin
  • 1 tbsp hickory chips for smoking
  • 1 tsp kosher salt adjust to taste
  • 1 tsp black pepper freshly ground, adjust to taste

for aioli sauce

  • 1 each egg yolk farmer's eggs, pasteurized
  • 4 cloves garlic fresh
  • 1/8 tsp kosher salt
  • 1 tsp mustard
  • 1 tsp white balsamic vinegar or sub with rice vinegar
  • 1 tbsp toasted garlic horseradish dip by Robert Rothshild Farm, or sub with your favorite
  • 4 tbsp extra virgin olive oil
  • 4 tbsp avocado oil

for toppings

  • 2 each radishes fresh, thinly sliced
  • 3 tsp Asiago cheese microplane grated
  • 3 tbsp Aioli sauce
  • 3 tbsp capers
  • 3 sprigs cilantro fresh, picked leaves
  • 9 sprigs micro greens radish or daikon
  • 6 slices bread artisanal, France country, grilled


  • In a blender jar, pulse the egg yolk, garlic, mustard, horseradish dip, salt, and vinegar to combine. With blender running on low speed, drip the olive and avocado oils in slowly, alternating. Emulsify each addition before the next. The more oil you add, the more quickly you can do it. If the sauce becomes too thick, add a few drops of water. Adjust seasoning to your taste.
  • Prepare your Cameron's stovetop smoker. Place a tablespoon of smoking chips in the middle of the bottom, a dripping tray on top, a smoking rack inside the tray. Season beef tenderloin with kosher salt and freshly ground black pepper and place on the rack. Secure the lid and smoke over high heat for 10 minutes. Turn off the heat and let the smoke set for the next 5 minutes with the lid still closed.
    Smoked steak tartare: seasoned beef tenderloin
  • Remove the tenderloin from the smoker and slice it.
    Smoked steak tartare: smoked beef tenderloin
  • Mince the tenderloin with a knife and mix the meat to distribute the smoked and seasoned pieces withe the rest of the meat.
    Smoked steak tartare: minced smoked beef tenderloin
  • Grill the bread slices. To plate, spread 1 tbsp of the sauce per portion making a cirle. Place a portion of steak tartare on top.
    Smoked steak tartare
  • Arrange the toppings and bread and serve.
    Smoked steak tartare


My culinary school's article The Secrets of Terrific Steak Tartare has useful links for those who deal with raw beef for the first time: how to properly handle meats and how to select the best available beef for your home made steak tartare.
Nigel Slater's Classic Steak Tartare
Steak Tartare Is the Dish of the Moment: A New Generation of Chefs Reinterprets the Classic


Calories: 552kcal | Carbohydrates: 24g | Protein: 41g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 180mg | Sodium: 862mg | Potassium: 657mg | Fiber: 2g | Sugar: 1g