Steak Tartare

This is a dish made from finely chopped or minced raw beef, usually seasoned with onions, capers, mustard, Worcestershire sauce, and herbs. It’s often served with a raw egg yolk on top and toast or crackers on the side.

When prepared with high-quality, fresh beef and handled properly, raw steak is generally safe to eat. It’s important to use meat from a trusted butcher and follow strict hygiene practices to reduce any risk of foodborne illness.

Lean, tender cuts such as beef tenderloin (filet mignon) or top sirloin are ideal. These cuts are low in fat and connective tissue, making them easy to finely chop and pleasant in texture.

It’s best to prepare and serve fresh. You can chop the meat and prepare the condiments in advance, but combine and season everything right before serving to preserve texture and freshness.

Common accompaniments include toasted bread, baguette slices, fries (French bistro-style), or crackers. A simple green salad or pickled vegetables also pair well.

No. While both dishes use raw beef, carpaccio consists of thinly sliced raw beef, typically served with olive oil, lemon, and shaved cheese, whereas tartare is minced or finely chopped and seasoned.

Yes. Variations include tuna tartare, salmon tartare, and even lamb tartare, though traditional steak tartare uses beef.