Tartare de Boeuf aux Saveurs Thaïes

This recipe comes from one of my favorite bloggers – David Scott Allen of Cocoa and Lavender! Tartare de Boeuf aux Saveurs Thaïes translates to Beef Tartare with Thai flavors, which is obvious when you see that the ingredient list includes fish sauce, lime juice, cilantro, mint, and Thai chile pepper powder. So this is not traditional French steak tartare!

In 2025, David and his husband visited friends in Zurich, and they enjoyed a six-course menu at the Widder restaurant in Zürich, which has 2 Michelin stars. The Thai tartare was an amuse gueule, which David skillfully replicated after he returned home. His version is even prettier than what was served at the restaurant.

I remember the first time I had fish sauce. We all probably had the same olfactory reaction to it. Fortunately, I persisted, even after watching Anthony Bourdain visit a fish sauce factory in Thailand. I don’t think I could work at one, but now I can practically drink fish sauce; it’s quite addicting. Thai ingredients are a main reason I wanted to prepare this tartare, besides the fact that David has excellent taste in food.

It you’re interested in a traditional beef tartare, David made one for his blog here.

Tartare de Boeuf aux Saveurs Thaïes
printable recipe below

1 Prime filet mignon, about 6 – 8 ounces
1/4 cup strained fresh tomato juice
2 tablespoons fish sauce
2 tablespoons strained lime juice
2 teaspoons neutral oil
2 teaspoons finely minced cilantro leaves plus extra for garnish
1 teaspoon finely minced cilantro stems
1 teaspoon sugar
Pinch Thai red chile pepper powder
Pinch of salt
2 tablespoons fresh green peas, steamed and chilled
Mint leaves for garnish

Place the filet on a plate and freeze for about 30 minutes until firm.

Meanwhile, whisk together the tomato juice, fish sauce, lime juice, oil, minced cilantro leaves and stems, sugar, chile powder, and salt.

Slice the steak as thinly as possible – around 1/8″, then cut each slice into 1/8″ batons. Next, using the largest chef’s knife you have, finely chop the batons. Gather the coarsely chopped meat and place it back on the plate, cover, and refrigerate until ready to serve. When ready to serve, whisk the sauce again and add 1/4 cup to the chopped meat and gently stir to combine. Taste and add more as needed. (I added more chile pepper, salt, and pepper.)

Mold the tartare onto two serving plates, and drizzle with any extra sauce.

Divide the peas between the two plates and garnish with cilantro and mint. (I added some cooked quail eggs and Thai basil as garnish.)

I knew this would be good, mostly because I love Thai anything. But wow. This was maybe up there with the best things I’ve ever eaten! I think I’ll add it to My Last Meal post. My only suggestion is that the delicious sauce recipe is doubled.

I did a messy job of plating my tartare, but I wanted to use a can of cooked quail eggs that I had. The little eggs were very good, and almost all of them were in tact.