AIP beef eggs gluten free paleo whole30 

Steak Tartare

Steak tartare is one of those dishes that intimidates people, mostly because the dish is associated with fancy restaurants. Then you Google recipes and see pictures of ground beef with egg yolks on top and you might want to barf. Steak tartar is not just eating raw, ground beef.

It’s a combination of condiments with high quality minced meat. And yes, it’s raw meat. Not ground beef, beef tenderloin.

Now lets be real, you have to dish out a little mula, get the good stuff. Same with sushi or poke. If you’re eating it raw, it better be damn good quality, fresh and from a trusted source. I used Pre-Brands grass fed beef, and pastured eggs from my local grocer.

The rest is just mixing in the right condiments and ingredients. You want a salty, umami and kind of tangy flavor going on. A little acid to break down the meat, onion for crunch, egg yolk for fatty goodness, and of course crackers, cucumbers or toasted points to eat it on! I opted for Jilz crackers because 10 of them, 1 serving only pack 7 grams of carbs!

If you want to really indulge, check out this recipe for grain free baguette with Otto’s Cassava Flour. 


Use another mustard to make this Whole30 Compliant (sugar free)

Use horseradish or wasabi to make this AIP Compliant

Goes great with red wine, but just as yummy with out it!

I made this as a meal for one, but it’s a great size for a shared appetizer too.

Nutritional Info: 

Calories 630, Fat 41.4, Carbs, 13, Protein 42.8

Yields 1

Steak Tartar

10 minPrep Time

10 minTotal Time

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  • 6oz grass fed beef tenderloin steak
  • 2 tbsp spicy brown mustard ( I used Sir Kensington's, it's nightshade free)
  • Alternatively you may use wasabi or horseradish for an AIP version of this, use 1 tbsp instead!)
  • 3 tsp Red Boat Fish Sauce
  • 1 tsp Braggs Apple Cider Vinegar
  • 2 tsp Coconut Aminos
  • 1/4 cup minced sweet onion
  • 1/4 cup minced cilantro
  • 1 tbsp capers
  • 1 stalk green onion
  • 2 tbsp bacon fat
  • 1/4 cup diced avocado
  • 1 pastured egg yolk, raw
  • pinch pink Himalayan salt


  • With a very sharp knife cut your meat. I like to slice it in to 1/8 thick slices, then cut the slices into very small cubes. Cover and set in the fridge.
  • Mince onion.
  • Mince cilantro.
  • Slice or dice avocado.
  • Mince green onion.
  • Measure out capers.
  • In a small bowl mix: mustard, coconut aminos, fish sauce, apple cider vinegar
  • Prepare crackers, cucumber (or bread)
  • Remove meat from fridge: mix in mustard sauce.
  • Add in onion and mix.
  • Shape a patty and serve on a plate.
  • Arrange capers, green onion, cilantro and avocado around the tartar mound.
  • Add an egg yolk on top.
  • You don't need to serve it like this, it just looks nice.
  • You can also just mix everything all up, including the egg yolk in a bowl and get to noshing 🙂



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