Steak tartare

Allergens at a glance

• UsuallyEggsA raw egg yolk, mixed in or served on top.
• UsuallyMustardDijon mustard is part of the standard seasoning.
• OftenFishWorcestershire sauce contains anchovy; some cooks add chopped anchovies.
• OftenGlutenToast and chips on the side; UK-made Worcestershire has barley malt vinegar.
• SometimesSulphitesPickled capers and gherkins, and a splash of cognac in some recipes.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Raw beef and raw egg throughout; aller-retour only sears the outside.
• Not halal or kosher as standard.
• Gluten-free as mixed, but check the Worcestershire sauce, the toast and the fryer.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is steak tartare?

Steak tartare is raw beef, chopped or minced very finely and mixed with raw egg yolk, mustard and sharp seasonings, served cold in a neat round. It's a French bistro classic and a fixture in Belgium too, almost always with chips (fries) and a green salad.

What's in it

• Beef: a lean cut such as fillet or rump, chopped by knife or minced.
• Egg yolk: raw, either mixed in or perched on top in half its shell.
• Seasoning: Dijon mustard, finely chopped shallot, capers, gherkins (cornichons), parsley, salt and pepper.
• Sauces: Worcestershire sauce and Tabasco are common, and some cooks add ketchup, olive oil or a little cognac.

Allergens and diets

Assume egg and mustard. The yolk is raw and is the binder, and Dijon mustard is part of the standard seasoning. If you've been told to avoid raw meat or raw egg, this dish has both, and searing it aller-retour only cooks the outside.

Fish is the hidden one. Worcestershire sauce is made with anchovies, and some cooks also chop anchovy fillets into the mix. Ask about both if you have a fish allergy.

Gluten is "often" for three reasons. Tartare is usually served with toast or chips, and the chips may share a fryer with breaded food. The original UK-made Worcestershire sauce contains malt vinegar from barley, while some other versions don't, so the bottle matters. Capers and gherkins are pickled in vinegar and can carry sulphites.

On the menu

French menus write tartare de bœuf or steak tartare. Préparé means the kitchen mixes it for you; à préparer or non préparé means the components arrive separately for you to mix at the table, which lets you leave things out. Aller-retour is briefly seared on both sides. Tartare de saumon and tartare de thon are raw salmon and tuna, so fish replaces beef. In Belgium, filet américain is a similar raw beef preparation, often mixed with mayonnaise and sold as a spread.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.