Recipe: Classic steak tartare

Recipe: Classic steak tartare

20m Prep

Last updated

Being a raw meat dish, you should only the use the highest quality, grass fed beef you can find – from your most trusted butcher – for the dish. And if you’re using the finest meat, why would you choose anything other than the finest ingredients to mix with it.

Find the best caperscornichons, and Dijon mustard, as well as all your other favourite bistro ingredients, in our online shop or at your nearest The Essential Ingredient store.

Ingredients (Serves 2-4)

  • 300g highest quality grass fed beef eye fillet
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 4 premium anchovy fillets, chopped
  • 1 small French shallot, very finely diced
  • 1 tbsp tiny capers in vinegar, drained
  • 1 tbsp finely diced cornichons
  • 1 tbsp finely sliced chives
  • 2 tsp finely chopped parsley
  • 1/2 tsp salt flakes
  • 1/2 tsp freshly ground black pepper
  • 1 very fresh egg yolk
  • Thin slices of toasted baguette to serve

Prepare the meat by trimming any fat and sinew from the edges. Slice the steak thinly, then dice each slice until you have a coarse mince.

Stir the salt, pepper, Dijon mustard and Worcestershire sauce through the meat mix until it begins to emulsify (it should start to stick together a little).

Either add the anchovies, capers, cornichons, shallots, chives and parsley and stir until combined, or serve the meat mix as is with the additional ingredients on the side for each diner to add as they like.

Spoon the mix onto a plate, using a metal ring or large cookie cutter to hold it in a perfect circle (optional). Use the back of a spoon to make a gentle divot in the top of the meat mix and carefully lay the fresh yolk into it.

Serve immediately with the slices of toasted baguette.

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