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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Tartare - PKD Style

Introduction & Inspiration

Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk.

For those that cannot consume eggs right now, I’ve crafted a version using egg-free mayonnaise, which imparts a creamy finish to the wonderfully tender meat. The result? A taste that’s simply wonderful—perfect for savouring during the hot summer months!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe)

Cooking Time


Serving Size

1 x Beef Tartare - PKD Style (11cm Diameter)

Main Ingredients:

135g Beef Fillet

40g Creamy Sauce Dip

30g Bone Marrow

Salt To Taste


Decoration (Optional)

1 Radish - Cut into Quarters

Parsley Leaves - Fresh

Recipe Instructions

A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold.


Cut the beef fillet into thin strips, and then cut the strips into small cubes.


Place the beef cubes into a bowl and reserve in the fridge.


Remove the bowl from the freezer and add the beef. Next add some salt. Use a spatula to give the ingredients a good mix up.


Drain the soaked bone marrow, pat dry, then push the marrow out of the centre of the bone. Slice this into small cubes. Add the cubes to the bowl and stir in with the beef.


Now, add the creamy sauce dip to the bowl and give the mixture a good stir.  Perform a quick taste test to see if any additional seasoning is required.


Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional).


Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration.


Your beef tartare - PKD Style is ready to serve!


Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat.


Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold.


Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my Creamy Sauce Dip recipe for instructions on how to make this.


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