French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Steak Tartare
A French bistro classic of hand-chopped raw beef seasoned with capers, shallots, and a glistening egg yolk.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Place the chilled tenderloin in the freezer for 15 minutes to firm it up, which makes clean knife work much easier.
- 2
Using a very sharp knife, finely hand-chop the beef into small uniform 1/8-inch dice, avoiding a food processor so the meat stays distinct rather than pasty.
- 3
In a chilled bowl, gently fold the chopped beef together with the capers, shallot, cornichons, Dijon, Worcestershire, and parsley, seasoning with salt and freshly ground black pepper to taste.
- 4
Mound the seasoned tartare onto a cold plate using a ring mold for a clean round, then make a small well in the center with the back of a spoon.
- 5
Slip the raw egg yolk into the well and serve immediately with toasted baguette slices or crisp fries, letting diners stir the yolk in at the table.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
41 g
Protein
3 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Steak tartare is a French bistro dish built around hand-chopped raw beef dressed at the last possible moment; the exact origin of its name is debated among food historians rather than settled fact, so the dish is better understood through its defining technique, raw beef seasoned and served immediately, than through any single origin story.
Listahan note
This version hand-chops the beef and folds in the seasonings only right before serving, since the texture and safety of a raw-beef dish depend entirely on how it's handled in that final assembly rather than on the ingredient list alone.
Technique cues
- Freezing the tenderloin briefly before chopping firms it enough for clean knife work, since a food processor turns the meat into a paste and loses the distinct, chewy bite that defines the dish.
- Hand-dicing into small, uniform pieces, about one-eighth inch, keeps the texture consistent throughout, rather than the ragged mix of large chunks and mush a rushed chop produces.
- The seasonings, capers, shallot, cornichons, mustard, and Worcestershire, are folded in gently just before serving, since dressing the meat too far ahead draws out moisture and turns the texture wet and dense.
- A chilled bowl and plate keep the beef cold through assembly, since raw beef that warms even slightly loses the clean, firm texture the dish depends on.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Steak Tartare while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Worcestershire sauce.
- Make-ahead
- Steak Tartare can be assembled a few hours ahead and held, covered, until serving. This one leans on the Worcestershire sauce. Everything else is quick — the chill is the one step that takes real time.
- Leftover move
- Leftover Steak Tartare reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Worcestershire sauce. The chill step is what sets the pace here.
- Cleanup rhythm
- Wash serving dishes for Steak Tartare promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Worcestershire sauce. Plan around the chill; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb fresh beef tenderloin, well chilled
Main protein or body
Purpose: lb fresh beef tenderloin, well chilled gives Steak Tartare its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large egg yolk
Main protein or body
Purpose: large egg yolk gives Steak Tartare its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
2 tbsp capers, drained and chopped
Flavor support
Purpose: tbsp capers, drained and chopped supports the balance of Steak Tartare and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp finely minced shallot
Aromatic base
Purpose: tbsp finely minced shallot creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp finely chopped cornichons
Flavor support
Purpose: tbsp finely chopped cornichons supports the balance of Steak Tartare and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- The raw egg yolk sits in a well pressed into the center of the mound rather than being mixed in beforehand, letting diners stir it in themselves at the table.
- Toasted baguette slices or crisp fries are the standard accompaniment, giving a textural contrast to the soft, raw beef.
- Sourcing the beef from a trusted butcher the same day it will be served is standard practice, since freshness matters more here than in almost any other beef preparation.
Ingredient swaps
- Egg-aware direction
- Replace the egg yolk with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the beef tenderloin.
- Seafood-aware direction
- Use a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to avoid fish or shellfish while keeping the same savory backbone. This one leans on the beef tenderloin.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the beef tenderloin.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef tenderloin.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
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