Steak tartare is a dish of very finely chopped or minced raw beef, seasoned and served cold, traditionally mixed at the table with raw egg yolk, finely diced onion or shallot, capers, and herbs, plus mustard, Worcestershire sauce, and Tabasco to taste. The meat must be of excellent quality, freshly prepared from a whole cut, and kept strictly chilled, because it is eaten completely raw. That rawness is also the food-safety concern: raw beef can carry E. coli and other pathogens, so reputable kitchens use trusted suppliers, scrupulous hygiene, and serve it immediately. The dish divides diners — devotees love its silky texture and pure beef flavour — but it should be avoided by pregnant women, young children, and anyone immunocompromised.