Go Back

Ultimate Steak Tartare Dip

A creamy French onion dip topped with chilled beef tenderloin, chives, capers, toasted pine nuts, and parmesan. Served with crunchy ruffled potato chips, this impressive steak tartare dip is made for entertaining.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

For the French Onion Dip
  • 1 cup sour cream
  • 1 packet French onion soup mix
  • 1/2 onion sautéed until deeply golden
  • 1 –2 tablespoons milk
For the Steak Tartare
  • 2 cups beef tenderloin finely cubed and very cold
  • 1/2 cup chives chopped
  • 1/2 tablespoon Worcestershire sauce
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Parmesan finely chopped (not grated)
  • 2 tablespoons capers
  • Olive oil for drizzling
  • Salt and black pepper to taste
To Serve
  • 1 bag ruffled potato chips

Method
 

Prepare the French Onion Dip
  1. Add the sour cream, French onion soup mix, deeply golden sautéed onions, and milk to a bowl.
  2. Mix until smooth and creamy. Start with 1 tablespoon of milk and add more as needed to reach your desired consistency.
  3. Set aside.
Prepare the Steak Tartare
  1. In another bowl, combine the very cold cubed beef tenderloin, chopped chives, Worcestershire sauce, toasted pine nuts, finely chopped parmesan, capers, olive oil, salt, and pepper.
  2. Gently mix until everything is evenly combined.
Assemble and Serve
  1. Spread the French onion dip evenly onto a serving platter.
  2. Pile the steak tartare mixture over the French onion dip.
  3. Serve immediately with ruffled potato chips and prepare for this to disappear in seconds.

Notes

  • Keep the tenderloin refrigerated until you're ready to prepare the tartare. Cold beef is easier to cube neatly and helps maintain the best texture.
  • Small pieces of parmesan add little salty bites and more texture throughout the tartare.
  • Toasting the pine nuts brings out their buttery, nutty flavor and adds another layer of texture to the dip.