Fillet Steak Tartare: A Classic Raw Beef Recipe

Fillet steak tartare is finely hand-cut raw beef seasoned with mustard, capers, shallot and egg yolk, then served chilled with crisp toast or fries. This version keeps the beef’s delicate flavor in focus while explaining how to handle raw meat carefully; tartare has regional and personal variations, so the garnishes can be adjusted.

Ingredients

8 oz (225 g) very fresh beef tenderloin (fillet), trimmed of silverskin
1 large pasteurized egg yolk, kept refrigerated
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) capers, drained and finely chopped
1 small shallot, about 2 tbsp (20 g), finely minced
1 tbsp (15 ml) finely chopped flat-leaf parsley
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) extra-virgin olive oil
¼ tsp (1 g) fine sea salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
1 tsp (5 ml) fresh lemon juice, optional
4 slices (about 4 oz/115 g) toasted baguette or rye bread, for serving
1 cup (about 120 g) shoestring fries or lightly dressed salad, optional

Instructions

Check and chill the beef. Buy an intact piece of tenderloin from a trusted butcher and tell them it will be served raw. Use beef intended and handled for raw consumption; no method can make raw beef risk-free. Keep it refrigerated at 40°F (4°C) or colder, and chill a clean cutting board, knife and serving plate for 10 minutes if convenient. Do not use ground beef or pre-cut stew meat.
Prepare the accompaniments. Toast the bread and make any fries or salad before cutting the beef. Let cooked sides finish, then keep them separate from the raw-meat work area. Wash hands with soap and water, clean the counter, and use a freshly washed knife and board.
Trim and cut the fillet. Pat the beef dry with a clean paper towel and remove any remaining silverskin or tough connective tissue. Slice it into thin strips, then cut across the strips into small, even pieces about ⅛ inch (3 mm) wide. Hand-cutting gives tartare a pleasant, distinct texture. Keep the meat cold and work promptly; do not mince it in a food processor, which can make it pasty and warm.
Season gently. Put the beef in a chilled bowl. Add the shallot, capers, parsley, mustard, Worcestershire sauce, olive oil, salt and pepper. Toss briefly with a clean fork until just combined. Taste a tiny portion only if you are comfortable eating raw beef; otherwise, season conservatively and adjust with a little more salt, pepper or mustard without tasting.
Plate and serve at once. Divide the mixture between two chilled plates, shaping it loosely with a ring mold if desired. Make a small hollow in the center of each portion and place a pasteurized yolk in it, or serve the yolk separately so each diner can mix it in. Add lemon juice only if you like a brighter, tangier finish. Serve immediately with toast and optional fries or salad.

Tips

Choose the right beef. Tenderloin is mild and tender, but raw beef is not made safe simply by choosing a premium cut. Ask a reputable butcher for a freshly cut, intact piece suitable for raw preparation, keep it cold, and prepare it on the day of purchase. Avoid meat that has been mechanically tenderized, which can move surface bacteria into the interior.
Keep everything cold and separate. Work with clean hands and utensils, and do not let the beef sit at room temperature while arranging sides. Keep raw meat away from ready-to-eat foods, and wash any surface or utensil that touches it before using it for something else.
Use pasteurized egg. Raw egg yolk can carry food-safety risks; pasteurized shell eggs or pasteurized yolks are the safer choice. If pasteurized eggs are unavailable, omit the yolk and add a little extra olive oil or mustard for binding. Do not serve raw tartare to pregnant people, young children, older adults or anyone with a weakened immune system; offer a cooked beef dish instead.
Adjust texture and flavor. Cut the beef by hand and mix only until combined. If you cannot find shallot, use a small amount of finely minced red onion, which has a sharper bite. For a milder result, rinse the chopped shallot briefly in cold water and dry it well.

Serving Suggestions

Serve tartare as a starter in modest portions, or make it a light main course with extra toast, shoestring fries, or a simple green salad. Cornichons, pickled onions and a small dish of mustard make useful accompaniments, but keep them on the side so diners can control the seasoning. Provide individual plates and clean utensils; do not return a serving spoon that has touched raw beef to shared condiments.

Variations

For a more classic bistro-style profile, add a few drops of Tabasco or a teaspoon of finely chopped cornichons. A little finely minced anchovy can add savory depth, while chopped chives can replace some or all of the parsley. Keep additions restrained so the fillet remains noticeable.

For a richer presentation, offer the pasteurized yolk separately and let each diner stir it through. To avoid raw egg altogether, leave it out and use an extra teaspoon of Dijon or olive oil. If you want a cooked alternative, make a small beef patty instead: ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C), measured with a food thermometer.

Storage and Reheating

Steak tartare is best eaten immediately after mixing. Do not save leftovers or plan to reheat them: chilling does not remove the risks associated with raw meat, and cooked leftovers would no longer be tartare. Discard any portion left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). If you need to pause before serving, keep the uncut beef covered in the refrigerator at 40°F (4°C) or colder and cut and season it just before eating.

Frequently Asked Questions

Is fillet steak tartare cooked?
No. Tartare is made from raw beef, finely cut and seasoned; lemon juice, mustard and other acidic or salty ingredients do not cook it or make it reliably safe. Keep the meat cold and serve promptly.

Can I use a different cut of beef?
Yes. Beef sirloin can work if it is a fresh, intact piece with all tough connective tissue removed. Tenderloin is especially tender, while sirloin has a more pronounced beef flavor. Ask your butcher about handling and suitability for raw preparation.

Can I prepare it ahead?
Prepare the garnishes and toast ahead, but cut and season the beef immediately before serving. Once mixed, serve it at once rather than holding it for a later meal.

Why is hand-cut beef preferred?
Small hand-cut pieces retain a distinct, pleasantly tender texture. Grinding or processing can smear the fat, warm the meat and produce a paste-like result; grinding also distributes surface bacteria throughout the meat.

Can I make it without capers or egg?
Yes. Leave out capers or substitute finely chopped cornichons for a similar briny note. Omit the yolk for an egg-free version and add a little extra mustard or olive oil to help the seasoning cling.

Who should avoid raw steak tartare?
People who are pregnant, young children, older adults and anyone with a weakened immune system should choose a cooked alternative. Raw beef and raw egg can carry harmful bacteria, and careful handling cannot eliminate that risk.

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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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