Steak Tartare (Carnivore, 5 Ingredients)
By Emma Clarke · Food Writer · Updated 2026-05-08
8 oz sushi-grade beef tenderloin hand-chopped, mixed with 1 egg yolk, salt. No capers, no Worcestershire. The strict French classic, carnivore-stripped.
Carnivore steak tartare is 8 ounces of high-quality beef tenderloin (sushi-grade or known-source) hand-chopped into a fine dice, mixed with 1 raw egg yolk and 1 teaspoon of salt, then served immediately. No capers, no shallots, no Dijon, no Worcestershire, no parsley. The strict carnivore version strips traditional French tartare to its three foundational ingredients and lets the beef and egg do the work. A single 8-ounce serving delivers 50g protein, 20g fat, and 380 calories. Beef tenderloin costs $25 to $40 per pound at most grocery stores; one steak runs $13 to $20. Buy whole tenderloin and trim yourself for half the price. Hand-chop with a sharp knife (not a food processor — the texture matters and processors purée). Eat within 30 minutes of preparation to minimize bacterial growth on the cut surfaces. Best made just before serving. Source matters: sushi-grade tenderloin or beef from a known farmer is essential since the meat is eaten raw.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 8 oz beef tenderloin raw (per serving) | 48g | 16g | 320 |
| 1 egg yolk | 2g | 5g | 55 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 50g | 20g | 380 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Place the tenderloin in the freezer for 20 minutes — partially frozen meat dices cleaner and more uniformly.
- 2
On a clean cutting board, slice the tenderloin into ¼-inch thin slices, then into ¼-inch sticks, then dice into a fine ¼-inch chop. Don't use a food processor — the texture is the dish.
- 3
Transfer the chopped beef to a chilled mixing bowl. Add 1 tsp coarse salt and mix gently with two forks until evenly distributed.
- 4
Form the tartare into a 4-inch round on a chilled plate using a ring mold or by hand-shaping.
- 5
Make a small well in the center of the round. Carefully place the egg yolk in the well — keep it intact for the visual presentation.
- 6
Serve immediately. Eat within 30 minutes of preparation; raw beef quality degrades fast at room temperature.
- 7
To eat: break the egg yolk and mix it into the tartare with a fork right at the table.
Nutrition per Serving
Frequently Asked Questions
Is raw beef safe to eat?
Whole-muscle beef (steak, tenderloin) carries minimal pathogen risk in the interior — bacteria live on the surface, which is removed when the cut is made. Whole-cut beef is eaten raw worldwide (carpaccio, tartare, kitfo, gored gored) without modern food-safety incidents when sourced and stored properly. Ground beef is different — grinding distributes surface bacteria throughout — and should not be eaten raw without specific handling. For tartare, buy whole tenderloin from a trusted source and chop yourself within 30 minutes of serving.
What's 'sushi-grade' beef?
There's no formal USDA grade for 'sushi-grade' beef — the term is borrowed from fish. In practice it means: known-source, fresh (not frozen-thawed), handled with raw-consumption food-safety standards (cold chain maintained, surfaces never touched by raw poultry or pork). Most grocery store beef qualifies if you trim the surface and keep it cold. Whole Foods, Costco, and high-end butchers sell suitable beef. Lower-grade ground beef from less reliable sources is a no.
Why no capers, mustard, or Worcestershire?
All three are plant-derived and excluded from strict carnivore. Capers are pickled flower buds; mustard is ground mustard seed plus vinegar; Worcestershire is fermented anchovies plus tamarind, garlic, sugar, and vinegar. Traditional French steak tartare uses all of them plus shallots, parsley, and chopped pickles. The strict carnivore version skips everything and lets the beef and egg yolk be the dish. The result is purer-tasting tartare — closer to Mongolian gored gored or Ethiopian kitfo than to French tartare.
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