Steak tartare
Raw chopped beef topped with a raw egg yolk, served with capers and onion.
Not in its traditional form with low immunity
Ingredients
- raw beef
- raw egg yolk
- onion
- capers
- mustard
- salt
- pepper
How it is prepared
The beef is finely chopped and mixed with seasonings without cooking.
Food safety with low immunity
- Minced meat and dishes made from it must always be fully cooked — including the middle.
- The traditional recipe may use raw or lightly cooked egg. Use pasteurised eggs or heat the sauce until it steams.
How to prepare it during treatment
Raw meat and raw egg are risky with low immunity. Alternative: a well-done burger patty (steak haché "bien cuit").
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Made from a raw product: it is bought fresh from a trusted place rather than stored; usually not advised with low immunity.
Reheating
Not reheated. With low immunity choose a cooked alternative.
Symptoms it may suit
No specific symptom notes for this dish.
Treatment phases
- Before treatmentnot advised
- During a coursenot advised
- Low counts (neutropenia)not advised
- Between coursesnot advised
- After treatmentOnly after your team confirms your immunity has recoveredmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.
- Arthritis, Kidney disease. Red meat, offal or seafood can be rich in purines. With gout and some kidney conditions, discuss it with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)