Tenderloin Steak Tartare: A Classic, Carefully Prepared Recipe

Tenderloin steak tartare is finely hand-cut raw beef seasoned with shallot, capers, mustard and Worcestershire, then served chilled with egg yolk and crisp toast. This version keeps the beef’s mild flavor in focus while explaining how to select, handle and serve it with care.

Food safety: Steak tartare is raw, and neither mustard nor other acidic or salty ingredients make it safe in the way cooking does. Raw meat can carry harmful bacteria even when it looks and smells fresh. Use beef specifically prepared and sold for raw consumption, buy it from a trusted butcher who can discuss handling, and keep it cold throughout; there is no method that makes raw beef risk-free. Pregnant people, young children, older adults and anyone with a weakened immune system should choose a cooked beef dish instead.

Ingredients

8 oz (225 g) very fresh beef tenderloin, trimmed of silverskin and fat, suitable for raw consumption
1 large egg yolk (about 1 tbsp / 15 ml), preferably pasteurized
1 tbsp (15 ml) finely minced shallot
1 tbsp (9 g) capers, drained and finely chopped
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 g) fine salt, plus more to taste
⅛ tsp (0.3 g) freshly ground black pepper, plus more to taste
1 tbsp (4 g) finely chopped flat-leaf parsley
1 tsp (2 g) finely chopped chives
4–6 slices (about 2 oz / 57 g) toasted baguette or rye bread, for serving

Instructions

Chill the equipment. Put a clean cutting board, sharp knife and serving plates in the refrigerator for about 10 minutes. Keep the beef refrigerated until you are ready to cut it. Wash your hands with soap and water, and use clean utensils and a separate board from any produce that has not been washed.
Prepare the accompaniments. Toast the bread and let it cool on a clean plate. Mince the shallot, capers, parsley and chives. Keep cut ingredients covered and chilled while you handle the beef. If using a shell egg rather than pasteurized egg, wash your hands after handling the shell and avoid letting it touch the yolk or other ingredients.
Cut the beef by hand. Pat the tenderloin dry with a clean paper towel and remove any remaining silverskin or fat. Slice it across the grain into thin strips, then cut the strips into small dice, roughly ⅛ inch (3 mm). Work quickly with the chilled knife and board. Do not grind the beef or use a food processor; hand-cutting gives a distinct texture and avoids warming the meat. If it softens or becomes warm, cover it and return it to the refrigerator before continuing.
Season just before serving. In a chilled bowl, gently combine the diced beef, shallot, capers, Dijon, Worcestershire, olive oil, lemon juice, salt, pepper, parsley and chives. Fold only until evenly mixed. Taste a tiny portion and adjust salt, pepper or lemon if needed. Add the egg yolk on top or fold in a pasteurized yolk immediately before serving; do not leave the mixture standing to “cook” in the lemon juice.
Plate and serve promptly. Arrange the tartare on chilled plates, using a ring mold if desired, and serve with the toast. Keep the platter over ice if it will be on the table briefly, and return it to refrigeration if it is not being eaten. Do not serve tartare that has been left at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C).

Tips

Ask the butcher specific questions. Buy a whole, intact tenderloin piece explicitly intended for raw preparation, and ask how it was handled and kept cold. “Fresh” or “sushi-grade” is not a regulated guarantee of safety. Avoid pre-ground beef and meat from a package that is leaking, damaged or past its use-by date.
Keep the dice small, not mushy. A sharp knife and cold meat make clean cuts easier. If knife work is difficult, ask the butcher to cut a fresh piece to order; do not substitute ordinary ground beef.
Make substitutions thoughtfully. If you cannot find shallot, use a small amount of finely minced red onion; it has a sharper flavor. Finely chopped cornichons can replace capers for a tangier, less briny bite. Use a little less lemon if your Worcestershire is already quite tangy.
Use pasteurized egg when possible. Pasteurized shell eggs or pasteurized liquid yolk reduce the egg-related risk but do not make raw beef safe. Keep the yolk chilled and do not leave it out at room temperature.

Serving Suggestions

Serve tartare as a starter for two, with thin toasted baguette, rye crisps or sturdy crackers. Offer extra Dijon, capers, chopped chives and lemon at the table so each person can adjust a bite without over-seasoning the whole batch. A simple green salad with a light vinaigrette makes a fresh contrast; keep it on a separate plate and use separate serving utensils.

For a more traditional bistro-style presentation, place the yolk in the center of a shallow mound and let diners mix it into their portion. If serving guests, disclose clearly that the beef and, if applicable, the egg are raw. Make small portions and serve them immediately rather than leaving a large platter out.

Variations

More classic and briny: Add 1 tsp (5 g) finely chopped cornichons and a few drops of hot sauce. Taste before adding more salt, because capers and Worcestershire already bring plenty.

With a sharper mustard note: Increase Dijon to 1½ tsp (7 ml), or use a small pinch of dry mustard. The flavor will be more assertive, so add gradually.

With a lighter herb profile: Replace parsley with chervil or add a little tarragon. These herbs are delicate and aromatic, so use about 1 tsp (1 g) finely chopped rather than a large handful.

Cooked alternative: For people who should avoid raw meat, serve a cooked tenderloin steak instead of tartare. Whole cuts of beef should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest; serve the cooked steak with the same mustard, caper and herb flavors.

Storage and Reheating

For the best quality and the most careful handling, mix only the amount you will serve and eat it immediately. Do not store leftover tartare for later or try to make it safe by reheating; raw beef and any raw egg mixture are especially perishable. Refrigerate ingredients and prepared food promptly, at 40°F (4°C) or colder, and never leave the tartare unrefrigerated for more than 2 hours (1 hour above 90°F / 32°C). Discard anything that has exceeded those limits. If you have unused, untouched whole beef, keep it separate, covered and refrigerated, and follow the package date and your butcher’s guidance; that does not mean it should later be served raw.

Frequently Asked Questions

Can I use grocery-store ground beef for steak tartare?
No. Grinding spreads bacteria that may be on the meat’s surface throughout the batch, and ordinary ground beef is intended to be cooked. Use a whole intact cut obtained specifically for raw preparation, while understanding that raw beef still carries risk.

Does lemon juice or mustard make raw beef safe?
No. Acid and seasonings may change the meat’s color and texture, but they do not reliably destroy harmful bacteria. Mix the tartare shortly before serving and follow careful refrigeration and hygiene practices.

Can I prepare it ahead?
You can chop the herbs, shallot and capers ahead and keep them covered in the refrigerator, separate from the meat. Cut and season the beef just before serving; do not marinate it or leave it mixed in the refrigerator for later service.

Is the egg yolk essential?
No. It adds richness and helps bind the seasonings, but you can leave it out or use pasteurized yolk. Without yolk, the tartare tastes a little leaner and the ingredients do not cling together as much.

Can I freeze beef for tartare to make it safe?
Freezing does not reliably eliminate the bacteria that can contaminate beef, so it should not be treated as a safety step for steak tartare. Follow the butcher’s handling guidance, keep the meat cold and consider a cooked preparation if there is any doubt.

What should I do if guests are uncomfortable with raw beef?
Do not pressure them to try it. Offer a separately cooked steak or another cooked appetizer, prepared with clean utensils and kept apart from the raw beef and its serving plate.

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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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