Steak Tartare is a classic dish of finely chopped high-quality raw beef, seasoned with onions, capers, and other flavors. Served typically with a raw egg yolk on top, it is a delightful dish for meat lovers.
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.
Steak Tartare Tips:
🔪 1. Use High-Quality, Fresh Beef
Always choose the freshest, highest-quality beef you can find. Go for lean cuts like tenderloin or sirloin, and buy from a trusted butcher. Tell them you’re making tartare so they can recommend the best cut.
❄️ 2. Keep Everything Cold
Cold meat is easier to chop finely and keeps bacteria growth at bay. Chill your beef, cutting board, and knife beforehand. Also, serve the tartare chilled.
🔪 3. Hand-Chop the Steak Tartare Meat
Avoid grinding the beef—use a sharp knife to finely dice it. Hand-chopping gives better texture and prevents the meat from turning mushy or losing flavor.
🧂 4. Season Just Before Serving
Add salt, pepper, and other flavorings (like mustard, Worcestershire, or hot sauce) just before serving to preserve freshness and prevent the beef from releasing too much moisture.
🕒 5. Don’t Wait Too Long
This dish should be eaten immediately after preparation. It’s not a dish you want to let sit—freshness is everything.
Ingredients
- 150 grams beef tenderloin fresh and high-quality
- 1 egg yolk preferably organic
- 2 tablespoons capers finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 small shallot finely chopped
- to taste salt
- to taste black pepper freshly ground
Instructions
- Finely chop the beef tenderloin and place it in a mixing bowl.
- Add the chopped capers, shallot, Dijon mustard, Worcestershire sauce, and olive oil to the bowl.
- Season with salt and freshly ground black pepper to taste. Mix everything thoroughly.
- Shape the beef mixture into a patty on a serving plate.
- Make a small indentation in the top of the beef patty and carefully place the egg yolk in the center.
- Serve immediately with toast or crusty bread on the side.
Nutrition
I tried this recipe, but I accidentally used ketchup instead of Worcestershire sauce… it was a disaster. Can someone tell me what I did wrong?
Using ketchup in steak tartare? Yikes! That would definitely change the flavor. Worcestershire sauce adds a savory depth that ketchup can’t match. Just gotta stick to the recipe next time! 🤷♂️
Isn’t eating raw meat dangerous? I don’t think I would ever try this. Just seems gross…
This was the best steak tartare I’ve ever made! So fresh and flavorful, the egg yolk on top is a game changer.
I followed the recipe but ended up with a mushy mess. What did I do wrong? 🤔
Yum! Reminds me of my trips to Paris. Next time I’m gonna add some extra capers cause I love them!
I didn’t have Worcestershire sauce so I used soy sauce. It turned out okay but not the same. 🤷
Absolutely delicious! I wasn’t sure about raw meat, but this was surprisingly good. A definite win!
Simple and hits the spot. I like how it doesn’t overcomplicate anything. Five stars because it’s fast, fancy, and my friends were impressed 😂
Steak tartare? Yuck! I can’t believe people eat raw meat! How is this even food?
This dish is seriously amazing! I never thought raw meat could taste so good. 5 stars for sure!
Wow, this is fancy stuff! I made it for a dinner party, and everyone loved it. Will make again!
Yummy, but I don’t like capers. Can I leave them out? It feels like a lot of work, but I might try it someday.
Yum! But make sure to use really fresh beef. Last time I was sick eww.
I used what I had (regular mustard and a splash more Worcestershire) and it tasted fine, but the mix felt a bit too wet. Next time I’ll chop the shallot smaller and be lighter on the oil.
Not sure I trust raw beef… My stomach is still turning just thinking about it. 🤢
I totally get that! Raw beef is definitely an acquired taste. I wouldn’t try it either! 🌟
I love steak tartare! But I understand your concern. Make sure the beef is super fresh! 🍖👌
Steak tartare is a classic! Just a little bit of salt and it’s perfect.
Salt? That’s it? I thought it needs more spices or something. I don’t know about raw meat, but good luck!
I agree! The simplicity of steak tartare is what makes it delicious. A great food experience with just a few ingredients!
This recipe is bomb! First time trying tartare and it was so good. Just like the fancy restaurants!
This tasted great, but my patty fell apart a bit. I think my shallot pieces were too big. Still delicious though, wouldn’t stop making it.
Why would anyone eat raw meat? That’s just gross, man.
Made this for my husband and he loved it! He said it was nicer than what he had in Paris.
Disappointed. The flavors were just okay. I thought it would be more savory.
Really easy to follow. but I didn’t have capers, so I used pickles. Still tasty!
Yuck! Who eats raw meat? This is not for me. I prefer my steak well done!
So quick to throw together! Just chop chop and eat. Love it!
What a treat! I feel fancy making this at home. Will impress my friends for sure! 🎉
Looks delicious! Can’t wait to try it! 😋
Steak Tartare is a classic, but I think my mom made something like this and it was not good.
Not good? How can that be? It’s like saying ice cream is yucky! Steak tartare is all about the fresh beef and good seasoning. Maybe your mom didn’t have the right recipe? 🤔
I totally understand where you’re coming from! My first attempt at steak tartare was a disaster too! It can be a little tricky if you’re not used to raw meat. Maybe give it another shot? Just be sure to get the freshest ingredients!
So delicious! The egg yolk on top is a game changer. Will make again for sure!
My husband loved it, I thought it was weird. But we made it together, so that’s nice.
I followed the steps, but my beef mixture was kind of crumbly and wouldn’t form a neat patty. Maybe my olive oil was too much? The flavor was good regardless.
Steak tartare is my fave! Just make sure the meat is super fresh, otherwise gross!
Quick and easy! Just chop chop and serve! 😍
Looks delicious! I love how simple it is. Can’t wait to try it! 😋
Really good flavors, but I was nervous about the raw egg yolk. I used pasteurized yolk and it still tasted great. Would make again.
I feel you on the raw egg yolk anxiety 😅. I always do pasteurized too and it comes together really nicely. Glad it worked for you!
Not gonna lie, steak tartare scares me a bit. I’ve heard the egg helps bind it but I still won’t do raw yolk—how do you make sure the beef is safe? Also I didn’t have capers once and used pickles… it was ok, kind of tangy.
Yum! Easy to make too. Just chop chop and mix! But I added some spices cuz why not?
Easy to follow! Didn’t have egg yolks so used mayo 😅 but still turned out pretty good!
Steak tartare is overrated. Just cook your meat people! 🔥
I totally agree! Raw meat just sounds weird to me. Cooking it makes it safe and yummy! 😄
This looks dangerously good. I did exactly this and the texture came out silky, especially once I cracked the yolk in. Capers + Dijon is a perfect combo.
Not sure about the Worcestershire here… kinda made it taste off to me, like a steak burger sauce vibe. Also I accidentally used too much salt. Still edible though.
I get what you mean—Worcestershire can go a little “steak sauce” if the brand or amount is strong. Next time, try half or even just a few drops, and balance it with a touch more Dijon or a squeeze of lemon (if you’ve got it). Also, for the salt issue: adding extra chopped shallot/capers can help spread the saltiness—hope it turns out better next run!
This seems kinda risky, raw beef? 🤔 Not sure I could try this.
Steak tartare? More like steak yuck-tare! Never again.
Is it really safe to eat raw? I don’t wanna end up sick!!
If you use really fresh and high-quality beef, it’s safe! Just make sure to inspect it well. Enjoy!
I don’t know, raw meat sounds kinda risky. I’ve heard of people getting sick. Maybe just cook it a bit?