Steak Tartare Calories and a Classic Recipe

Steak tartare is a French-style dish of finely chopped raw beef dressed with mustard, capers, shallot and seasonings, often topped with egg yolk. This version makes two appetizer portions and includes a practical calorie estimate, but raw beef carries food-safety risks that cooking avoids.

Ingredients

8 oz (225 g) very fresh, lean beef tenderloin or top sirloin, trimmed
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (8 g) finely chopped shallot
1 tbsp (8 g) finely chopped capers, drained
1 tsp (5 ml) Worcestershire sauce
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 large pasteurized egg yolk (about 18 g), optional, for serving
2 tbsp (6 g) finely chopped chives, divided
4 slices (about 60 g) toasted baguette, for serving

Instructions

Check the safety and temperature first. Raw beef is not made safe by lemon juice, mustard or other seasonings. Choose intact beef from a trusted source, keep it refrigerated at 40°F (4°C) or below, and ask the butcher to cut a fresh piece if possible. Avoid meat that has been mechanically tenderized or ground, since processing can carry surface bacteria into the center. Use a clean board, knife and hands; do not rinse raw beef.
Chill the equipment and beef. Put a metal bowl and a sharp knife in the refrigerator while you gather the ingredients. Keep the beef cold until you are ready to chop it. Cut away any silverskin or visible fat, then slice the beef into thin strips, cut the strips into small cubes, and finely chop the cubes. Aim for a consistent, small dice rather than a paste. A food processor is not recommended because it can make the texture mushy.
Mix the dressing. In the chilled bowl, stir together the mustard, olive oil, shallot, capers, Worcestershire sauce, lemon juice, salt and pepper. Taste a tiny dab of the dressing before adding the beef; capers and Worcestershire sauce are already salty, so adjust cautiously.
Dress the beef just before serving. Add the chopped beef and half the chives to the bowl. Fold gently until the meat is evenly coated without compressing it. Taste and adjust salt, pepper or lemon, then divide between two chilled plates. Shape loosely with a spoon or a ring mold; do not pack it tightly.
Finish and serve promptly. If using egg, place a pasteurized yolk on each portion or serve it separately. Sprinkle with the remaining chives and bring the toast to the table. Serve immediately, keeping the tartare cold while it is eaten. Do not leave it at room temperature for more than two hours total, or one hour if the room is above 90°F (32°C).

Tips

Raw beef has no cooking temperature. Steak tartare is served uncooked, so there is no safe minimum internal temperature to check. Thorough cooking is the reliable way to reduce harmful bacteria. Pregnant people, young children, older adults and people with weakened immune systems should choose cooked beef instead.
Choose the cut carefully. Tenderloin is mild and tender; top sirloin is a less expensive option with a beefier flavor. Buy a whole, intact cut and chop it yourself immediately before serving. Do not substitute supermarket ground beef, which is intended to be cooked thoroughly.
Keep the texture distinct. Use a sharp knife and work quickly. If the beef starts to feel warm, pause and return it to the refrigerator. Mix in the dressing at the last moment so the acid and salt do not sit on the meat and alter its texture.
Use a pasteurized yolk. Raw shell eggs can also carry food-safety risks. Pasteurized eggs lower that risk, but they do not make raw meat safe; omit the yolk if you prefer, and keep any egg product refrigerated according to its package directions.

Serving Suggestions

Serve the tartare as a small first course with toasted baguette, rye toast or plain crackers. Crisp, sturdy bread works best for scooping without overwhelming the finely chopped beef. A simple green salad with a lightly acidic vinaigrette can balance the rich dressing. Offer extra mustard, capers, chopped chives and black pepper on the side so diners can season their own bites.

This recipe is an appetizer for two, not a full entrée. For a meal, pair it with cooked potatoes or a substantial salad, and keep those foods separate from the raw-beef preparation area. Estimate the calories from the exact products and portions you use: the beef, olive oil, egg yolk and bread all contribute, and brands and serving sizes vary. For the two portions as written, the recipe is roughly 350–430 calories per serving including the toast and optional yolk. Treat that as an estimate rather than a nutrition label; omitting the yolk or reducing the oil changes the total.

Variations

More traditional, briny flavor: Add 1 tsp (5 g) finely chopped cornichons with the capers. If cornichons are hard to find, use a little extra caper; the result will be saltier and less tangy-sweet.
Herb-forward: Replace half the chives with 1 tbsp (3 g) chopped flat-leaf parsley. Keep herbs finely chopped so they season the beef evenly.
Spicier dressing: Add ¼ tsp (1 ml) hot sauce or a pinch of cayenne. Start small, since heat can mask the flavor of the beef.
Cooked alternative: For guests avoiding raw beef, shape the seasoned mixture into small patties and cook promptly in a skillet until a thermometer inserted into the center reads 160°F (71°C). USDA FSIS sets 160°F (71°C) as the safe minimum for ground meat; this cooked version will have a different texture and is not raw tartare.

Storage and Reheating

For best quality and safety, prepare only what you will serve and eat it immediately. Do not save leftover dressed tartare or raw egg yolk for another meal; discard it if it has been at room temperature for more than two hours, or more than one hour above 90°F (32°C). Refrigeration does not remove the risks associated with raw meat. If you have unused, undressed whole beef, refrigerate it promptly at 40°F (4°C) or below and follow the package date and handling instructions; use it soon or freeze it securely wrapped. There is no safe reheating step for tartare as tartare. To use leftovers, cook the beef thoroughly to 160°F (71°C) if it has been handled and chilled safely, or discard it if its time or temperature history is uncertain.

Frequently Asked Questions

How many calories are in steak tartare?
The estimate for this recipe is about 350–430 calories per serving, including two slices of baguette and the optional yolk. The exact number depends on the beef cut, oil amount, bread size and whether you include the yolk. For a more precise figure, calculate using the labels for your ingredients and the portions actually served.

Is steak tartare safe to eat?
Raw beef can contain harmful bacteria, and no seasoning or citrus juice makes it safe in the way cooking does. Use carefully handled, intact beef from a reputable source, keep it cold, and understand that risk remains even with good handling. People at higher risk from foodborne illness should choose beef cooked to a safe temperature.

Can I make it with ground beef?
No. Ordinary ground beef is not a suitable substitute for this raw preparation because grinding can distribute bacteria throughout the meat. Use a whole, intact cut and chop it with a clean knife, or cook ground beef to 160°F (71°C) for a cooked alternative.

Can I prepare steak tartare in advance?
Prepare and chill the ingredients and equipment ahead, but chop and dress the beef just before serving. Do not leave the mixture waiting on the counter or store dressed tartare for later. Keeping it cold and minimizing handling helps, but does not eliminate the risks of eating raw beef.

What can I use instead of capers?
Finely chopped cornichons or another small, tart pickle can provide a similar bright, briny note. Use the same amount to start, then adjust the salt because pickles vary in acidity and saltiness. The flavor will be less distinctly caper-like.

Do I have to add raw egg yolk?
No. The yolk is an optional traditional-style garnish that makes the dish richer. Omit it, or use a pasteurized egg yolk if you want that finish; raw egg still requires careful handling and refrigeration.

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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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