Steak Tartare London Style: A Classic Bistro Recipe

Steak tartare is a French bistro dish of finely chopped raw beef seasoned with mustard, capers, shallot and herbs, then served cold. A London-style version often reflects the city’s brasserie menus, pairing good-quality beef with punchy savoury seasonings and toast; recipes vary, and there is no single fixed London formula.

Important food-safety note: Tartare is raw beef, so it carries a risk of foodborne illness even when carefully prepared. Use fresh whole-muscle beef from a trusted butcher, keep it cold, prepare it just before serving and do not serve it to pregnant people, young children, older adults or anyone with a weakened immune system. Cooking the beef to the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest is the safer choice, but it will no longer be tartare.

Ingredients

8 oz (225 g) very fresh, well-trimmed beef tenderloin or top sirloin, kept refrigerated until preparation
1 large egg yolk (about 1 tbsp / 15 ml), preferably pasteurized; omit for a version without raw egg
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (9 g) finely chopped capers, drained
2 tbsp (20 g) finely minced shallot, about 1 small shallot
1 tbsp (4 g) finely chopped flat-leaf parsley
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
2 tsp (10 g) finely chopped cornichons, optional
4 slices (about 4 oz / 115 g) baguette or sourdough, for serving
1 tsp (5 ml) neutral oil, for toasting bread

Instructions

Chill a clean cutting board, sharp knife and serving plates for 10 minutes if convenient. Keep the beef refrigerated until you are ready to cut it. Set out the capers, shallot, parsley and cornichons, and mince them finely so they distribute evenly through the tartare.
Toast the bread while preparing the beef. Brush or drizzle the slices with the neutral oil and toast in a skillet over medium heat for 1–2 minutes per side, until crisp and golden. Set aside. This is the only cooked component; the beef remains raw.
Trim away any sinew, silverskin or hard fat from the beef. With a clean, sharp knife, slice it into thin strips, then cut across the strips into small dice, about ⅛ inch (3 mm). Do not grind it in a food processor: a blade can turn the meat pasty and warm it. Work promptly, and return the beef to the refrigerator if preparation is interrupted.
In a chilled bowl, whisk the egg yolk, Dijon, olive oil, Worcestershire sauce and lemon juice until blended. Fold in the capers, shallot, parsley and optional cornichons. Add the diced beef and gently mix with a fork until coated without crushing the pieces.
Season with the salt and pepper, taste, and adjust cautiously with a little more salt, pepper, mustard or lemon. Shape into two portions using a ring mold or a spoon, if desired, and serve immediately with the toast. Because the recipe is served raw, there is no cooking temperature that makes it safe; use the safety guidance above, and choose cooked beef if serving anyone at higher risk.

Tips

Choose the right cut: Ask a trusted butcher for a fresh, intact piece of tenderloin or top sirloin intended to be eaten raw. Avoid pre-ground beef, which has more exposed surface area and is not appropriate for tartare.
Keep everything cold: Chill the bowl and plates, work quickly and prepare the dish immediately before eating. Wash hands, knives, boards and counters with hot soapy water after contact with raw beef; keep raw meat and its juices away from ready-to-eat foods.
Balance the seasoning: Worcestershire, capers and cornichons are salty, so taste before adding extra salt. If you cannot find cornichons, finely diced dill pickle works, though it is usually sweeter and less delicately tart.
Handle the egg carefully: Pasteurized egg yolk lowers risk compared with an unpasteurized raw egg, but it does not make the raw beef safe. For an egg-free version, omit the yolk and add 1 tsp (5 ml) extra olive oil for a slightly less creamy mix.

Serving Suggestions

Serve tartare as soon as it is mixed, while it is cold, with crisp toast points or thin slices of baguette. A simple green salad dressed with lemon and olive oil provides a fresh contrast, while extra cornichons, capers or a small dish of mustard let guests adjust their bites. For a bistro-style presentation, mound the beef on a chilled plate and keep the toast alongside rather than underneath, so it stays crisp.

Variations

For a sharper, more brasserie-like profile, add another teaspoon of Dijon or a few drops of hot sauce. For a more savoury version, add 1 tsp (5 ml) of finely chopped anchovy or a small pinch of smoked paprika; both change the character noticeably, so add sparingly. Chives can replace parsley for a mild onion note. If serving guests who should avoid raw foods, cook a separate portion of beef as a small patty to 160°F (71°C) for ground beef, checked with a food thermometer; do not call that cooked portion tartare.

Storage and Reheating

Steak tartare is best eaten immediately after mixing. Do not store leftovers for later service or attempt to reheat them: warming will not reliably make raw tartare safe, and its texture will be lost. Discard any tartare left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Keep unused beef refrigerated at 40°F (4°C) or below and follow the butcher’s date and handling advice; promptly refrigerate other perishable ingredients.

Frequently Asked Questions

Is steak tartare safe to eat?
Raw beef always carries some risk, and careful handling cannot eliminate it. Use a fresh, intact cut from a trusted source, keep it cold and prepare it just before eating. People at higher risk from foodborne illness should choose cooked beef instead.

Can I use ground beef?
No. Ground beef has been exposed to more handling and surface area, which can spread contamination throughout the meat. Use a whole, intact cut and dice it yourself with clean equipment.

Can I make steak tartare ahead?
It is not a good make-ahead dish. You can mince the garnishes shortly beforehand and keep them covered in the refrigerator, but cut and mix the beef immediately before serving; do not leave it assembled to marinate.

What is the best cut for tartare?
Tenderloin is tender and mild, while top sirloin has a fuller beef flavour and is often less expensive. In either case, buy an intact piece, trim it carefully and ask your butcher about freshness and handling.

Can I leave out the egg yolk?
Yes. The yolk adds richness and helps the seasonings cling, but the recipe still works without it. Add a little extra olive oil for body, or use pasteurized yolk if you want the traditional creamy texture with reduced egg-related risk.

How finely should I chop the beef?
A small, even dice of about ⅛ inch (3 mm) gives a tender texture while keeping the meat distinct. A knife is preferable to a food processor, which can smear the beef and make the mixture dense.

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).