Steak Tartare UK: A Classic Raw Beef Recipe

Steak tartare is a French bistro dish of finely chopped raw beef mixed with mustard, capers, shallot and seasonings, then served cold with an egg yolk and crisp toast. This UK-friendly version uses carefully sourced whole-muscle beef and clear handling steps; it is still raw meat, so it carries food-safety risks and is not suitable for everyone.

Ingredients

8 oz (225 g) very fresh beef fillet or centre-cut sirloin, trimmed of sinew and fat
1 small shallot, very finely minced, about 2 tbsp (20 g)
1 tbsp (15 g) small capers, drained and finely chopped
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) extra-virgin olive oil
1 tsp (5 ml) finely chopped flat-leaf parsley
¼ tsp (1 g) fine sea salt, plus more to taste
⅛ tsp (0.3 g) freshly ground black pepper, plus more to taste
2 very fresh egg yolks, preferably pasteurised, or 2 tbsp (30 g) pasteurised egg yolk
4 slices (about 4 oz / 115 g) sourdough or baguette, for serving
1 tsp (5 ml) neutral oil or olive oil, for toasting the bread if desired

Instructions

Check your ingredients and equipment. Buy an intact whole cut of beef from a trusted butcher or retailer, explain that you plan to serve it raw, and ask for a freshly cut piece suitable for tartare. Avoid minced or mechanically tenderised beef: chopping at home gives you control over the surface handling, but cannot remove all risk. Use pasteurised egg if available. Wash your hands, clean the work surface and knife, and keep the beef and egg refrigerated until needed.
Chill the beef and tools. Place the beef, a sharp knife and a clean mixing bowl in the refrigerator until cold. You can put the beef in the freezer for 10–15 minutes to firm it slightly, but do not freeze it solid. Keep raw beef separate from ready-to-eat foods, and do not let it sit at room temperature while you prepare other dishes.
Toast the bread. Toast the slices in a dry pan or toaster until crisp, or brush lightly with the measured oil and toast in a pan. Set aside. Toasting the bread is optional; it adds crunch and a sturdy base for the tartare.
Cut the beef by hand. Pat the outside of the beef dry with a clean paper towel. With a clean, sharp knife, trim away visible sinew and fat, then slice the meat into thin strips, cut the strips into small cubes, and chop briefly until fine but not paste-like. Keep the pieces even, roughly ⅛ inch (3 mm), and return the beef to the refrigerator if it is not being mixed straight away. Do not wash raw meat, as splashing can spread bacteria.
Mix the seasoning. In the chilled bowl, stir together the shallot, capers, mustard, Worcestershire sauce, olive oil, parsley, salt and pepper. Add the chopped beef and fold gently until just combined. Taste a small amount only if you accept the risks of eating raw beef; otherwise adjust salt and pepper by judgement without tasting.
Plate and serve promptly. Divide the mixture between two chilled plates, shaping it with a ring mould if you like. Make a small hollow in each portion and add one egg yolk, or serve the pasteurised yolk alongside. Bring to the table immediately with the toast. Discard any tartare left at room temperature for 2 hours or more, or for 1 hour if the surroundings are above 90°F (32°C).

Tips

Choose a whole cut, not mince. Tartare is not cooked, and grinding can distribute bacteria from the surface throughout the meat. A freshly cut, intact piece from a trusted supplier is the better choice, though no raw meat is risk-free.
Keep everything cold and work quickly. Chill the bowl and knife, take the beef out only when ready to cut, and serve as soon as it is mixed. Clean and sanitise surfaces and utensils that touched raw beef before using them for other food.
Adjust the sharp, salty ingredients gradually. Capers and Worcestershire sauce are both salty, while mustard brings heat. Start with the listed amounts; add extra mustard, salt or pepper only in small increments.
Use safe alternatives when needed. If you cannot find Dijon mustard, use smooth English mustard sparingly; it is hotter and will change the flavour. If you cannot obtain pasteurised yolks, omit the egg rather than assuming a fresh shell egg is risk-free.

Serving Suggestions

Serve tartare as a starter with toasted sourdough, baguette or plain crackers. A simple green salad, cornichons, pickled onions or thinly sliced radishes make useful accompaniments without overwhelming the beef. For a traditional bistro-style presentation, offer extra mustard, capers and Worcestershire sauce at the table, along with a small dish of chips. Keep all accompaniments separate from the raw-meat preparation area until the utensils and surfaces have been cleaned.

Variations

There are regional and restaurant variations, so this is one practical version rather than a single definitive formula. For a more savoury finish, add 1 tsp (5 ml) finely chopped cornichons or a few drops of Tabasco. For extra texture, add 1 tbsp (15 g) finely minced gherkin, reducing the capers slightly to keep the seasoning balanced. Some versions include a little finely chopped anchovy; it adds salinity and depth, so reduce the added salt. To make an egg-free version, omit the yolk and add ½ tsp (2.5 ml) olive oil for a slightly smoother mixture. None of these changes makes raw beef safer.

Storage and Reheating

Steak tartare is best eaten immediately after mixing; do not prepare it ahead or save leftovers for another meal. If it has been held at room temperature for more than 2 hours, discard it, or discard after 1 hour when the temperature is above 90°F (32°C). Keep raw beef refrigerated at 40°F (4°C) or below until preparation, and refrigerate it promptly after purchase. Do not reheat tartare: cooking would change the dish, and leftovers that have been handled and served raw are not suitable for storage. Wash and sanitise plates, boards, knives and other equipment that contacted raw beef.

Frequently Asked Questions

Is steak tartare safe to eat?
Raw beef can contain harmful bacteria, and careful sourcing and handling reduce but do not eliminate the risk. People who are pregnant, young children, older adults and anyone with a weakened immune system should choose a cooked beef dish instead. If you prefer a cooked option, cook ground beef to the USDA FSIS safe minimum internal temperature of 160°F (71°C); a whole steak should reach 145°F (63°C) and rest for 3 minutes.

Can I use supermarket beef mince?
No. Ordinary mince is not an appropriate substitute for tartare because grinding can spread surface contamination throughout the meat. Use a fresh intact whole cut, chopped by hand just before serving, and understand that this still does not make raw beef risk-free.

Should steak tartare have an egg yolk?
An egg yolk is a familiar garnish, but it is optional. Use pasteurised egg yolks when possible, keep them refrigerated, and avoid raw egg if serving anyone at increased risk from foodborne illness. Omit the yolk for an egg-free plate.

Can I make tartare in advance?
It is better to prepare it immediately before serving. You can measure and chop the shallot, capers and parsley ahead, storing them covered in the refrigerator, but keep them separate from the beef and mix only when ready to eat.

Can I freeze beef for tartare to make it safe?
Freezing does not reliably remove the bacteria associated with raw beef, so it should not be treated as a safety step. Follow your supplier’s advice, use a freshly sourced intact cut, keep it cold and handle it hygienically; the risk remains.

How finely should I chop the beef?
Cut it into small, even pieces around ⅛ inch (3 mm), then chop only until the texture is fine but distinct. A knife gives a more pleasantly textured result than a food processor, which can turn the meat into a paste and warm it quickly.

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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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