Steak tartare

Steak Tartare
Steak Tartare

Steak tartare

  By solypimiento    

July 18, 2015

4.0 0

A steak tartare has been an option on the menus of steak houses and French bistros for decades. The tenderness of top quality ground raw beef, the creaminess of a raw egg yolk and the flavour and crunchiness of carefully selected ingredients balance this equation perfectly. An authentic meat lover will appreciate this glorious dish very much.

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: 2 servings


200 g - Top quality sirloin steak

1 - Egg yolk

1/2 - Shallot

1 tbsp - Capers

1 tsp - Dijon mustard

1/2 - Radish

1 tsp - Chives, finely chopped

1 - Small sweet gherkin

1/2 tsp - Black pepper, freshly ground

1 tsp - Worcester sauce (the original recipe calls for it but we are not too fan and did not add any)


Place the piece of meet in the freezer for about 20 minutes, or until the outer part is frozen while the inner part is just cold.

Cut the meat in dice of about 5x5mm and place it in a mixing bowl with the salt, the pepper and the Dijon mustard.

Chop very finely the shallot and the gherkin and add half of each to the bowl with the meat. Reserve the other halves for plating.

Add the Worcester sauce (We are not too fan of this sauce so we did not add any), half of the capers and the chives. Mix well

Place the mixture in the centre of a plate. We recommend to use a chef ring for an even more appealing plating.

Gently apply some pressure with a spoon on top of the seasoned beef and place the egg yolk there. This will retain the yolk in position.

Arrange the reserved half of the capers, gherkin, shallot and chives in heaps around the meat. Make also heaps with salt and pepper. Slice very finely the radish and scatter around too.


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