Fallow Steak Tartare: A Classic Raw Beef Starter

Steak tartare is a French-style starter of finely chopped raw beef seasoned with capers, shallot, mustard and herbs, often served with egg yolk and crisp toast. This version uses lean, very fresh beef and balances its richness with sharp, salty seasonings; it is assembled just before serving and is not cooked.

Ingredients

12 oz (340 g) whole-muscle beef tenderloin or top sirloin, trimmed of sinew and fat
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (20 g) finely minced shallot
1 tbsp (8 g) finely chopped capers, drained
1 tbsp (4 g) finely chopped flat-leaf parsley
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
4 pasteurized egg yolks, optional, for serving
4 oz (115 g) toasted baguette or thin rye toast, to serve
1 cup (100 g) finely dressed or lightly salted greens, to serve, optional

Instructions

Choose and chill the beef. Buy an intact, whole-muscle cut from a trusted butcher and tell them you plan to serve it raw. Keep it refrigerated at 40°F (4°C) or below, and place it in the freezer for about 15–20 minutes before cutting. This brief chill firms the surface for neat chopping; it does not make the beef safer. Do not use ground beef, tenderized meat, or meat that has been mechanically injected.
Prepare the accompaniments. Toast the bread and let it cool. Mince the shallot, capers and parsley finely so they distribute evenly rather than overpowering each bite. Keep the optional pasteurized yolks refrigerated until serving.
Cut the beef by hand. With a clean, sharp knife, cut the chilled beef into thin slices, then narrow strips, then small dice about ⅛ inch (3 mm) across. Chop once more if needed, but stop before the meat becomes a paste. Transfer it to a chilled bowl. Wash hands, knife and board thoroughly after handling raw meat, and keep the beef away from ready-to-eat foods.
Season just before serving. In a small bowl, stir together the olive oil, mustard, Worcestershire sauce, lemon juice, salt and pepper. Add the shallot, capers and parsley to the beef. Pour in most of the dressing and fold gently with a clean spoon until combined. Taste a tiny portion using a clean utensil and adjust salt, pepper, mustard or lemon. Add the remaining dressing only if the mixture needs it.
Plate and serve promptly. Divide the tartare among four chilled plates, shaping it loosely with a ring mold if desired. Make a small hollow in each portion and add a pasteurized yolk, if using. Serve immediately with toast and optional greens. Do not leave the tartare at room temperature while people eat; return it to refrigeration if service is delayed.

Tips

Raw beef needs careful sourcing. There is no cooking step to destroy harmful bacteria, and choosing a premium or freshly cut piece cannot guarantee safety. Ask for an intact cut intended for raw service, keep it cold, and avoid meat that has been ground, blade-tenderized or punctured. People who are pregnant, young children, older adults and anyone with a weakened immune system should choose a cooked beef dish instead.
Use pasteurized egg yolk. Raw shell eggs can carry Salmonella. Pasteurized eggs lower that risk but do not eliminate all risk; omit the yolk if you prefer. A little extra olive oil or mustard keeps the mixture cohesive without it.
Keep the dice small, not mushy. A sharp knife and a short chill make hand-cutting easier. A food processor can quickly turn the beef into a sticky paste, so it is not a good shortcut for this texture.
Adjust the seasoning in stages. Capers, Worcestershire and mustard are already salty or sharp. Start with the listed amounts, taste with a clean spoon, and add more in small increments. If you cannot find shallot, use an equal amount of finely minced mild red onion; its flavor will be a little stronger.

Serving Suggestions

Serve tartare as a small first course with toasted baguette, rye crisps or thin sourdough toast. The bread should be crisp enough to support a spoonful without crushing the delicate beef. A lightly dressed green salad, cornichons, or thinly sliced radishes provide a fresh, crisp contrast. For a traditional bistro-style table, offer extra Dijon, capers and pepper on the side rather than adding so much to the mixture that the beef disappears.

For a more composed plate, use a small ring mold, add the yolk in the center and arrange toast alongside rather than underneath. Make each portion just before bringing it to the table; tartare is best cold and freshly seasoned.

Variations

More classic and briny: Add 1 tbsp (10 g) finely chopped cornichons and a few drops of hot sauce, reducing the capers slightly. This gives a sharper, pickle-forward flavor.

Herb-forward: Replace half the parsley with 1 tsp (2 g) finely chopped chives. Chives bring a mild onion note without the stronger bite of extra shallot.

Without Worcestershire: Use 2 tsp (10 ml) soy sauce and add lemon to taste. The result is saltier and less tangy, so hold back on the measured salt until after tasting.

Cooked alternative: If raw beef is unsuitable for your guests, make a small beef patty from ground beef and cook it to 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat, measured with a food thermometer. It will not have tartare’s raw texture, but the same mustard, capers and shallot work as a topping.

Storage and Reheating

Because this dish is raw, prepare only what you expect to serve and eat it immediately. Do not store leftovers for another meal or freeze prepared tartare. Discard any portion left at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C). Do not try to make leftovers safe by reheating them; if you want to use remaining beef, cook it thoroughly as a separate dish, while observing the same time limits and avoiding cross-contamination.

Frequently Asked Questions

Is steak tartare safe to eat?
Raw beef always carries a food-safety risk, and no preparation method can remove it without cooking. Use carefully handled, intact whole-muscle beef from a reputable source, keep it at 40°F (4°C) or below, and serve it promptly. People at higher risk of foodborne illness should choose cooked beef.

Can I use ground beef?
No. Grinding can spread bacteria from the surface throughout the meat, where they are harder to control without cooking. Start with an intact whole-muscle cut and cut it by hand immediately before serving.

Can I chop the beef in advance?
It is better to cut and season it just before serving. If you need to prepare ahead, keep the intact beef refrigerated and do the chopping, mixing and plating at the last moment. Do not leave chopped beef waiting at room temperature.

Do I have to add a raw egg yolk?
No. The yolk adds richness and a silky texture, but tartare is complete without it. If using one, choose a pasteurized egg and keep it cold; a spoonful of olive oil can add some richness in its place.

Can I make steak tartare without capers?
Yes. Finely chopped cornichons or green olives can provide a similar salty, tangy accent. Use a little less at first, since both can taste stronger or saltier than capers.

What cut of beef is best?
Tenderloin is mild and tender; top sirloin is a flavorful, usually more affordable option when trimmed carefully. The cut should be intact and free of gristle, and the butcher should know it will be served raw. A suitable cut reduces toughness but does not remove the risks of eating raw meat.

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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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