Rick Stein Steak Tartare: A Classic French Recipe

Steak tartare is a French bistro dish of finely chopped raw beef dressed with mustard, capers, shallot and seasonings, often served with a raw egg yolk. This Rick Stein-inspired version keeps the flavors clean and savory, with crisp toast or fries alongside; tartare recipes vary, so adjust the seasoning to taste.

Ingredients

8 oz (225 g) very fresh, lean beef tenderloin or top sirloin, trimmed of sinew
1 large pasteurized egg yolk, kept chilled (optional, for serving)
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) Tabasco or another hot sauce, or to taste
2 tbsp (20 g) finely chopped shallot
1 tbsp (8 g) finely chopped capers, drained
1 tbsp (10 g) finely chopped cornichons or small sour gherkins
1 tbsp (4 g) finely chopped flat-leaf parsley
¼ tsp (1.5 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
4 slices (about 120 g) toasted sourdough or rye bread, for serving

Instructions

Chill the equipment and beef. Put a clean cutting board, sharp knife and mixing bowl in the refrigerator for 10 minutes. Keep the beef refrigerated until you are ready to prepare it. Buy an intact, whole-muscle cut from a trusted source and tell the butcher it will be eaten raw; avoid beef that has been mechanically tenderized, minced, or exposed to uncertain handling. Raw beef can carry harmful bacteria even when it looks and smells fresh, so people who are pregnant, young children, older adults and anyone with a weakened immune system should choose cooked beef instead.
Prepare the beef. Pat the meat dry with a clean paper towel. Trim away any remaining sinew or tough membrane, then cut the beef into thin slices, fine strips and finally small, even dice, about ⅛ inch (3 mm). A sharp knife gives a cleaner texture than a food processor, which can turn the meat pasty. Return the diced beef to the refrigerator while you make the dressing if the room is warm.
Mix the dressing. In the chilled bowl, stir together the Dijon mustard, olive oil, Worcestershire sauce and hot sauce. Fold in the shallot, capers, cornichons and parsley. Add the diced beef, salt and pepper, and gently fold until the meat is evenly coated. Taste a small amount only if you are comfortable tasting raw beef; otherwise, season the dressing before adding the meat and serve extra condiments at the table.
Shape and serve promptly. Divide the tartare between two chilled plates and shape each portion into a loose mound with a spoon or ring mold. If using egg yolk, place a chilled pasteurized yolk on each portion just before serving. Serve straight away with toasted bread. This dish is raw, not cooked: the USDA FSIS safe minimum temperature for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest, but that guidance applies to cooked beef and does not make raw tartare safe. There is no cooking step or safe cooking temperature for this recipe.

Tips

Choose the cut carefully. Tenderloin is especially tender and mild; top sirloin is a less expensive option with a fuller beef flavor. Ask for a fresh, intact piece and prepare it the day you buy it. No raw-meat handling method can eliminate all risk.
Keep everything cold and clean. Wash hands with soap before and after handling raw beef, and clean and sanitize the board, knife, counter and any surfaces that touched it. Keep the beef away from bread, salad and other ready-to-eat foods.
Adjust the sharp, salty elements. Capers, cornichons and Worcestershire sauce vary in saltiness. Start with the listed salt, then serve mustard, hot sauce or extra chopped pickles separately rather than over-seasoning the whole bowl.
Use pasteurized egg if adding yolk. A raw shell egg adds richness but also carries food-safety risk. Pasteurized eggs reduce that risk; omit the yolk if you cannot find them or are serving someone at higher risk.

Serving Suggestions

Serve tartare as a starter with thin toasted sourdough or rye, or make it a light main course with crisp fries and a simple green salad. A few extra cornichons, capers and mustard on the side let diners tune each bite. Keep plates and serving utensils chilled, and bring the dish to the table as soon as it is assembled rather than leaving it out while other courses are prepared.

Variations

For a milder dressing, reduce the hot sauce or leave it out; for more tang, add another teaspoon of finely chopped cornichon. A little finely chopped chive can stand in for some of the parsley, while a few drops of lemon juice brighten the mixture but should not be treated as a safety measure. If cornichons are unavailable, use a small dill pickle; it will usually be less delicate and may be sweeter, so taste before adding extra. For a cooked alternative, sear or grill a whole steak to at least 145°F (63°C) measured with a food thermometer, then rest it for 3 minutes before slicing; it will no longer be tartare, but the same mustard, caper and herb flavors work well as a topping.

Storage and Reheating

Steak tartare is best eaten immediately after preparation. Do not store leftovers for another meal, and do not reheat it: warming raw, mixed beef is not a reliable way to make it safe. 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). Keep raw beef refrigerated at 40°F (4°C) or below until preparation, and do not leave the finished dish out during serving.

Frequently Asked Questions

Is steak tartare safe to eat?
Raw beef always carries a risk of foodborne illness, and freshness alone does not guarantee safety. Buy intact whole-muscle beef from a reputable source, handle it carefully, keep it cold and serve it promptly. People at higher risk should choose a cooked dish instead.

Can I use ground beef?
No. Grinding spreads surface bacteria throughout the meat, and ordinary ground beef is not appropriate for this raw preparation. Use a whole, intact piece and dice it yourself with a clean knife; even then, raw consumption has inherent risk.

Can I prepare steak tartare ahead?
You can chop the shallot, capers, cornichons and parsley a few hours ahead and refrigerate them in a covered container. Keep the beef whole and chilled until close to serving, then dice and mix it just before the meal. Do not pre-mix and hold the finished tartare.

Do I have to add a raw egg yolk?
No. The yolk is optional and adds a creamy richness. Use a pasteurized egg yolk if you include it, or leave it off; the mustard and olive oil still make a flavorful dressing.

Can lemon juice or hot sauce make the beef safe?
No. Acid, salt, alcohol or spice does not reliably kill pathogens in raw beef. Seasonings change the flavor, not the food-safety risk; only proper cooking to the relevant safe temperature addresses that risk.

What can I serve instead of toast?
Try thin rye crackers, crisp potato chips or cooked fries. Keep the accompaniments separate from the raw beef until serving, and use a clean serving utensil for each.

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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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