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Steak Tartare with Smoked Chili Aioli

By Chef Dan Kluger of Loring Place (U.S.)
Recipe uses Chipotle Sauce
Recipe uses Chipotle Sauce, Original Red Sauce
Chipotle Sauce, Original Red Sauce
4 Servings
imagePrep Time:
25 minutes
Steak Tartare with Smoked Chili Aioli
Steak Tartare with Smoked Chili Aioli


For Smoked Chili Aioli
1/2 cup mayonnaise, store-bought or homemade
2 tablespoons finely chopped shallots
1 tablespoon finely chopped cornichons
3/4 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1/2 teaspoon kosher salt
2 teaspoon finely chopped tarragon
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 pound filet mignon
Extra virgin olive oil
Coarse sea salt
Freshly cracked black pepper


For Smoked Chili Aioli

Using a mixing bowl, stir all ingredients together until thoroughly mixed. Set aside.

Place the beef in the freezer for 15 minutes to make it easier to dice. Slice the beef into 1/4-inch slices. Then lay those slices flat and cut them into 1/4-inch strips, and then cut into 1/4-inch cubes.

In a bowl, combine beef cubes and aioli and mix well.

Spoon the steak tartare onto a shallow dish into a nice mound or ring. Drizzle with olive oil, then sprinkle a pinch of the sea salt and some fresh cracked black pepper on top.

Serve with thinly sliced toast or crackers.

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You will need:

Chipotle Sauce

A smoky, flavorful sauce. Pairs well with any BBQ dish.

Chipotle Sauce

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce