Urban Deli Steak Tartare: A Classic Raw Beef Starter

Urban deli steak tartare is a bistro-style starter of finely hand-cut raw beef seasoned with mustard, capers, shallot, Worcestershire sauce, and a little heat. It is served cold with crisp toast or fries; careful sourcing, clean handling, and balanced seasoning are essential because the beef is not cooked.

Ingredients

12 oz (340 g) very fresh whole-muscle beef tenderloin or top sirloin, trimmed
2 tbsp (30 ml) finely minced shallot
1 tbsp (9 g) finely chopped capers, drained
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) hot sauce, or to taste
1 tbsp (15 ml) extra-virgin olive oil
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
1 tbsp (4 g) finely chopped flat-leaf parsley
2 tbsp (20 g) finely diced cornichons or dill pickles
1 large pasteurized egg yolk (about 18 g), optional, for a richer finish
4 slices (about 120 g) baguette or sturdy country bread, toasted, for serving

Instructions

Choose and chill the beef. Buy an intact whole-muscle cut from a trusted butcher and tell them it will be served raw. Keep it refrigerated at 40°F (4°C) or colder. Put the beef in the freezer for 15–20 minutes until firm but not frozen; this brief chill makes precise cutting easier. Do not use ground beef, mechanically tenderized meat, or meat that has been sitting out.
Prepare the accompaniments. While the beef firms, finely mince the shallot, capers, parsley, and cornichons. Toast the bread until crisp, then let it cool. Wash your hands and use a clean cutting board and knife reserved for the raw beef; keep ready-to-eat bread and garnishes separate from raw-meat equipment.
Cut the beef by hand. Pat the beef dry with paper towels. Slice it into thin strips, then into small, even cubes about ⅛ inch (3 mm) wide. Chop only as finely as you like; a small, distinct dice gives a better texture than a paste. Transfer it to a chilled nonreactive bowl, such as stainless steel or glass. Avoid chopping the meat far in advance.
Season just before serving. Add the shallot, capers, Dijon, Worcestershire, hot sauce, olive oil, lemon juice, salt, pepper, parsley, and cornichons. Fold gently until evenly mixed, then taste a small amount and adjust the salt, heat, or acidity. If using the optional pasteurized yolk, fold it in now or serve it on top. Do not leave the mixture at room temperature to marinate.
Plate and serve promptly. Divide the tartare among four chilled plates, shaping it loosely with a ring mold if desired. Add the toast and serve immediately, with extra mustard or hot sauce at the table. Wash and sanitize the cutting board, knife, bowl, and work surface after they have touched raw meat.

Tips

Raw beef carries risk. No raw-meat preparation can be guaranteed free of harmful bacteria. Choose intact beef from a reliable source, keep it cold, handle it with clean tools, and serve it immediately. Pregnant people, young children, older adults, and anyone with a weakened immune system should choose a cooked beef dish instead.
Use a whole cut, not ground beef. Hand-cut tenderloin is especially tender; top sirloin is a less expensive option with a firmer bite. Ask the butcher for a fresh intact piece intended for tartare, but remember that this does not eliminate risk. Do not use meat that has been mechanically tenderized or blade-tenderized.
Keep the texture clean. A sharp knife and a short chill help make neat cubes. A food processor warms and smears the beef quickly, so avoid it. If the meat gets soft while cutting, return it to the refrigerator briefly before mixing.
Balance seasoning in small additions. Capers, pickles, Worcestershire, and mustard all bring salt and acidity. Mix, taste, and adjust rather than adding extra salt or hot sauce all at once. For a milder version, reduce the hot sauce or leave it out.

Serving Suggestions

Serve tartare as a chilled first course with thin toast, crostini, or crisp fries. A simple green salad dressed with lemon and olive oil adds freshness, while sliced radishes or extra cornichons provide crunch. Offer the mixture in a chilled bowl with the toast alongside so guests can assemble each bite. If serving a group, keep the platter over a larger bowl of ice and replenish it in small batches rather than leaving it out.

Variations

For a classic deli-style profile, add 1 tsp (5 ml) finely minced anchovy or a small pinch of smoked paprika; either changes the flavor noticeably, so start modestly. Swap parsley for chives, or use finely diced cornichons in place of capers for a softer, less briny taste. For a richer version, add the pasteurized yolk listed above. If pasteurized eggs are unavailable, omit the yolk rather than using an unpasteurized one; the tartare will still be well seasoned. You can also serve the components separately and let diners add mustard, hot sauce, and pickles to taste.

Storage and Reheating

Steak tartare is intended to be eaten immediately and should not be saved as leftovers. Keep the raw beef refrigerated at 40°F (4°C) or colder until you are ready to cut and season it, and never leave the finished tartare at room temperature for more than 2 hours total—or 1 hour when the temperature is above 90°F (32°C). Discard any portion that has exceeded those limits. There is no safe reheating method that preserves tartare as tartare; if you want to use leftover raw beef, cook it thoroughly as a separate dish, checking ground meat to the USDA FSIS safe minimum of 160°F (71°C) if you grind it. Reheated leftovers should reach 165°F (74°C).

Frequently Asked Questions

Is steak tartare safe to eat?
Raw beef can contain harmful bacteria, and selecting fresh meat or adding acidic ingredients does not make it risk-free. Use an intact whole-muscle cut from a trusted source, keep it cold, prepare it hygienically, and serve immediately. People at higher risk from foodborne illness should choose cooked beef.

Can I make steak tartare ahead?
It is best to cut and season the beef just before serving. You can mince the shallot, capers, parsley, and pickles earlier and refrigerate them separately, but do not mix them with the beef in advance or leave the finished dish to sit.

Can I use ground beef?
No. Grinding spreads bacteria from the meat’s surface throughout the mixture, and store-bought ground beef is not appropriate for a raw preparation. Use a fresh, intact whole-muscle cut and dice it by hand. If using ground beef for a cooked alternative, cook it to 160°F (71°C), the USDA FSIS safe minimum.

What cut of beef works best?
Tenderloin is tender and mild, while top sirloin is more affordable and has a beefier, firmer texture. Ask for an intact piece suitable for raw service. Avoid mechanically tenderized, blade-tenderized, or previously ground meat.

Do I have to add an egg yolk?
No. The yolk is optional and contributes richness, but the mustard, capers, Worcestershire, and olive oil make a flavorful tartare without it. If you include one, choose a pasteurized egg yolk and keep the dish chilled.

What can I serve instead of raw tartare?
For a cooked option, finely chop cooked beef and season it with the same mustard, capers, shallot, and pickles, or serve a small steak cooked to a safe temperature. Whole cuts of beef should reach 145°F (63°C) and rest for 3 minutes, according to USDA FSIS guidance.

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

Spotted an error? Tell us and we will correct it (corrections policy).