Steak Tartare

Name: Steak Tartare
Yield: 3 servings
Cuisine: French
Ingredients: 400g very fresh beef fillet or rump, finely chopped by hand; 2 very fresh egg yolks; 1 shallot, finely chopped; 1 tbsp each capers and cornichons, chopped, and 1 tsp Dijon mustard; Worcestershire sauce, Tabasco, salt and pepper; Parsley, chopped; Chips and green salad, to serve

Steak tartare/stek tar-TAR/

Also known as: Tartare de Boeuf, Beef Tartare, Steak Tartar

About this dish

Finely chopped raw beef mixed with capers, shallots, cornichons, mustard and a raw egg yolk, served with chips and salad.

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Ingredients

🥩400g very fresh beef fillet or rump, finely chopped by hand

🥚2 very fresh egg yolks

🧅1 shallot, finely chopped

🫙1 tbsp each capers and cornichons, chopped, and 1 tsp Dijon mustard

🌶️Worcestershire sauce, Tabasco, salt and pepper

🌿Parsley, chopped

🍟Chips and green salad, to serve

Method

Serves 3

Chill the beef well, then chop it finely with a sharp knife.

Mix the shallot, capers, cornichons, mustard, parsley and seasonings.

Fold the seasonings into the beef.

Shape into rounds on cold plates and make a hollow in the top.

Set an egg yolk in each hollow and serve at once with chips and salad.

✓ What Makes it Authentic

Steak tartare is a classic of Paris brasseries; it is raw, so it is made only with very fresh, high-quality beef chopped to order.

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