Le Steak Tartare: A Classic French Recipe

Le steak tartare is a French dish of finely chopped raw beef seasoned with mustard, capers, shallot, and herbs, often topped with an egg yolk. Its appeal comes from the contrast of tender beef, sharp, briny seasonings, and crisp toast; because it is served raw, careful sourcing and cold handling are essential.

Ingredients

8 oz (225 g) very fresh beef tenderloin or top sirloin, trimmed of connective tissue
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 (9 g) finely chopped shallot
1 tbsp (8 g) small capers, drained and finely chopped
1 tbsp (4 g) finely chopped fresh parsley
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 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
4 slices (about 100 g) crusty baguette or country bread, for serving
1 tsp (5 ml) neutral oil, for toasting the bread (optional)

Instructions

Choose and chill the beef. Buy an intact whole cut from a reputable source and tell the butcher it will be served raw; ask for a freshly cut piece rather than pre-ground meat. Keep it refrigerated at 40°F (4°C) or colder, and chill a clean cutting board and sharp knife if convenient. Do not use ground beef: grinding can spread surface bacteria throughout the meat. Raw beef is not made safe by seasoning, and no cooking temperature applies to this uncooked dish. People who are pregnant, young children, older adults, and anyone with a weakened immune system should choose a cooked beef dish instead. The optional yolk should be pasteurized; raw ordinary shell eggs can carry foodborne pathogens.
Toast the bread, if using. Heat a skillet over medium heat. Brush the bread lightly with neutral oil and toast for about 1–2 minutes per side, until golden and crisp. Set aside while you prepare the tartare.
Chop the beef by hand. Pat the meat dry with a clean paper towel. Using a sharp knife, slice it into thin strips, cut the strips into small cubes, then chop briefly until the pieces are fine but still distinct. Avoid turning it into a paste. Keep the beef cold, and do not leave it on the counter while preparing the other ingredients.
Mix the seasoning. In a chilled bowl, stir together the Dijon, olive oil, shallot, capers, parsley, Worcestershire sauce, lemon juice, salt, and pepper. Add the chopped beef and fold gently until just evenly coated. Taste a tiny amount only if you accept the risk of eating raw meat; otherwise adjust the seasoning before adding the beef.
Shape and serve immediately. Divide the mixture between two chilled plates, shaping it into loose mounds with a spoon or a ring mold. If desired, place a chilled pasteurized egg yolk on each portion. Serve at once with the toast. Discard any tartare that has been at room temperature for 2 hours total, or 1 hour when the room or outdoor temperature is above 90°F (32°C).

Tips

Prioritize safe sourcing. There is no cooking step to kill pathogens. Buy an intact whole cut from a trusted butcher, keep it cold, and prepare it with clean hands, utensils, and surfaces. “Sushi-grade” is not a regulated guarantee for beef, and freezing does not reliably eliminate the hazards associated with raw meat.
Hand-chopping gives better texture. A food processor can quickly make the beef pasty and warm it. If you must use one, pulse briefly in small batches and stop while the pieces remain visible.
Adjust the seasoning before mixing. Capers, mustard, and Worcestershire are already salty and assertive. Start with the measured amounts, then add a little more salt, pepper, lemon, or mustard to suit the beef and your taste.
Keep the egg optional. Pasteurized eggs are the safer choice when serving raw yolk. For guests who should avoid raw animal foods, omit the yolk and offer a fully cooked beef alternative rather than presenting tartare as risk-free.

Serving Suggestions

Serve the tartare as a starter or light main course, with crisp baguette slices, toast points, or sturdy crackers. A simple green salad dressed with lemon and olive oil adds freshness, while thinly sliced radishes or cornichons bring extra crunch and acidity. Keep accompaniments on a separate plate so the beef stays cold, and portion the tartare just before eating. For a more traditional French-style presentation, offer additional Dijon, capers, and Worcestershire at the table.

Variations

Recipes vary by region and household; there is no single fixed garnish or seasoning. For a sharper version, add 1 tsp (5 ml) of finely chopped cornichons or a small pinch of minced chili. Chives can replace parsley, though they give the dish a mild onion flavor. A few drops of Tabasco can stand in for some of the Worcestershire, but the result will be less savory and more peppery. If tenderloin is unavailable, top sirloin is a practical alternative when trimmed carefully. Do not substitute pre-ground beef or mechanically tenderized meat, which are less suitable for a raw preparation.

Storage and Reheating

Steak tartare is best eaten immediately after mixing; it is not a make-ahead dish, and reheating would change it into a different, cooked preparation. Refrigerate the beef at 40°F (4°C) or colder until the moment you prepare it. If prepared tartare has been left out, discard it after 2 hours at room temperature, or after 1 hour above 90°F (32°C). Do not save leftovers from a serving plate or store seasoned raw tartare for another meal. Any unused intact beef should be promptly wrapped, refrigerated, and handled according to its sell-by date and the butcher’s guidance; when in doubt, discard it.

Frequently Asked Questions

Can I make steak tartare with ground beef?
No. Grinding distributes surface bacteria through the meat and increases the risk of contamination in a dish that receives no cooking. Use a fresh, intact whole cut and chop it yourself with a clean knife, or choose a cooked recipe made with ground beef.

Does freezing make beef safe to eat raw?
No. Freezing can control certain parasites in some foods, but it does not reliably eliminate harmful bacteria in beef. Careful sourcing, refrigeration, clean preparation, and serving promptly reduce risk but cannot make raw beef completely safe.

Can I prepare the beef ahead of time?
It is better to chop and season it immediately before serving. You can measure and chop the shallot, capers, and parsley ahead, then keep them covered and refrigerated, but keep the beef whole and cold until you are ready to assemble.

What can I use instead of tenderloin?
Use a well-trimmed piece of top sirloin from a reputable source. It is usually firmer and more beefy in flavor than tenderloin, so chop it finely with a sharp knife. Avoid meat that has been ground, minced, or mechanically tenderized.

Is the egg yolk required?
No. It is an optional traditional-style topping that adds richness. If using a raw yolk, choose a pasteurized egg and keep it refrigerated; omit it if you cannot confirm that it is pasteurized.

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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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