Steak tartare is a French-style dish of finely chopped raw beef seasoned with mustard, capers, shallot, and herbs, often served with a raw egg yolk and crisp toast. Its appeal comes from the contrast between tender beef, bright, salty seasonings, and crunchy accompaniments; versions vary by cook and region.
Because the beef is uncooked, careful sourcing and cold handling are essential. This recipe is for people who choose to eat raw beef, and it is not suitable for everyone.
Ingredients
- 8 oz (225 g) very fresh, lean beef tenderloin or top sirloin, trimmed of sinew and fat
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 tablespoon (9 g) finely chopped shallot
- 1 tablespoon (8 g) finely chopped capers, drained
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) fresh lemon juice
- 1 tablespoon (4 g) finely chopped flat-leaf parsley
- ¼ teaspoon (1 g) fine salt, plus more to taste
- ⅛ teaspoon (0.3 g) freshly ground black pepper, plus more to taste
- 2 large egg yolks (optional; use pasteurized eggs if available)
- 4 slices (about 2 oz/55 g) toasted baguette or rye bread, for serving
- 1 cup (30 g) baby arugula or tender salad leaves, for serving (optional)
Instructions
- Choose and chill the beef safely. Buy an intact, whole cut from a trusted source and tell the butcher it will be eaten raw. Do not use pre-ground beef: grinding can spread surface bacteria throughout the meat. Keep the beef refrigerated at 40°F (4°C) or below, and prepare it promptly. Freezing does not make raw beef safe; unlike fish, there is no standard freezing step that eliminates all risks in raw beef.
- Prepare the serving plates. Chill two plates in the refrigerator while you work. Set out a sharp knife, a clean cutting board reserved for the beef, and a bowl set over ice. Wash your hands and clean and sanitize food-contact surfaces before and after handling the meat.
- Hand-chop the beef. Pat the meat dry with a clean paper towel and cut it into thin slices, then narrow strips, then small cubes about ⅛ inch (3 mm) wide. Chop with a knife rather than using a food processor, which can make the texture pasty and warm the meat. Transfer it immediately to the chilled bowl.
- Mix the seasonings. In a separate small bowl, stir together the mustard, olive oil, shallot, capers, Worcestershire sauce, lemon juice, parsley, salt, and pepper. Add the dressing to the beef and fold gently just until evenly combined. Taste a tiny portion and adjust the salt, pepper, or lemon. Keep the mixture cold and do not leave it sitting to “cook” in the acid.
- Shape and serve promptly. Divide the tartare between the chilled plates, shaping each portion loosely with a spoon or ring mold. If using egg yolks, place one on each portion immediately before serving; use clean, intact, pasteurized eggs where possible. Serve at once with toast and optional arugula. Raw egg and raw beef both carry food-safety risks, even when handled carefully.
Food-safety note: USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. This recipe is intentionally raw, so it does not reach that temperature and cannot be made risk-free by chilling, lemon juice, mustard, or other seasonings. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose a fully cooked beef dish instead. For a cooked alternative, sear a whole steak to 145°F (63°C) and rest it for 3 minutes, then slice and season it; it will be steak rather than tartare.
Tips
- Ask for an intact cut. Tenderloin is mild and tender; top sirloin is a less expensive option with a beefier flavor. Avoid meat labeled only as “stewing” or already ground, and do not assume that “fresh” or “premium” means it is safe to eat raw.
- Keep everything cold. Work quickly, use chilled tools and plates, and return the meat to the refrigerator if you pause. Discard beef that has been above 40°F (4°C) for more than 2 hours, or more than 1 hour when the air temperature is above 90°F (32°C).
- Adjust the flavor without masking the beef. If you cannot find capers, use finely chopped cornichons or green olives; either makes the tartare more pickle-forward. A little extra parsley can replace some of the shallot, but avoid adding so much dressing that the meat becomes wet.
- Skip the processor and heavy mixing. A sharp knife gives a distinct, delicate texture. Fold the dressing in gently and serve immediately rather than preparing the seasoned mixture ahead.
Serving Suggestions
Offer the tartare cold with thin toast, toasted baguette, or rye crisps so each bite has a crunchy base. A simple green salad dressed with a little lemon and olive oil balances the rich beef, while sliced radishes or cornichons add extra crunch and acidity. Serve small portions as a first course, or make it a light meal with additional bread and salad. Keep raw beef and its serving utensils separate from ready-to-eat accompaniments.
Variations
For a classic, savory profile, add 1 teaspoon (5 g) finely chopped cornichons or a few drops of hot sauce. For a more restrained version, leave out the Worcestershire sauce and increase the lemon slightly. Some preparations include a raw yolk mixed into the beef; this adds richness but also introduces raw-egg risk, so the optional yolks are served on top here. Seasonings differ widely, so add extras sparingly and keep the beef’s flavor in focus.
Storage and Reheating
Steak tartare is best eaten as soon as it is assembled. Do not make it ahead, store leftovers for another meal, or reheat it; reheating would cook the dish unevenly and would not undo unsafe handling. Discard any tartare left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C). Refrigerate promptly if service is briefly delayed, but do not treat refrigeration as a way to make raw meat safe or extend its useful life. Keep any unused intact beef refrigerated at 40°F (4°C) or below and follow the package date and butcher’s advice.
Frequently Asked Questions
What does “steak tartare” mean?
It refers to a dish made from finely chopped or minced raw beef, seasoned and served cold. It is commonly associated with French cuisine, though recipes and claims about its early history vary.
Is steak tartare safe to eat?
No raw meat is risk-free. Choosing an intact cut, preventing cross-contamination, and keeping it cold can reduce some risks but cannot eliminate them. People at higher risk from foodborne illness should choose cooked beef instead.
Can I use ground beef?
No. Commercial ground beef is intended to be cooked, and grinding can distribute bacteria throughout the meat. Hand-chop an intact whole cut instead, while recognizing that this still does not make raw beef risk-free.
Does lemon juice or mustard cook the beef?
No. Acid changes the meat’s texture and color but does not reliably kill harmful bacteria or make beef safe in the way thorough cooking does.
Can I prepare steak tartare in advance?
It is better to chop, season, and serve it immediately. Keep the ingredients refrigerated until needed, and do not save assembled leftovers for later.
Do I have to add a raw egg yolk?
No. The yolk is optional; the beef and seasonings make a complete tartare without it. If you choose to serve one, use a pasteurized egg if available and understand that raw eggs also carry food-safety risks.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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