Steak Tartare

  • Serves: 4
  • Prep time: 20 mins
  • Method: No cook


  • 400g beef fillet, very well trimmed
  • 1 eschallot, finely diced
  • 2 tbsp gherkins, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp extra virgin olive oil
  • Tabasco sauce
  • Salt and pepper
  • 4 fresh, free range egg yolks
  • Brioche toast, to serve


  1. Dice the chilled beef into ΒΌ cm cubes, discarding any fat.
  2. Working quickly, place beef in a mixing bowl with the eschallots, gherkins, capers and mustard and stir to combine. Add Worcestershire sauce and olive oil then season with tabasco, salt and pepper, to taste.
  3. Place onto four plates using a ring mould. Using the back of a spoon, make an indentation on each of the moulds and top with an egg yolk.
  4. Serve with slice of brioche toast and extra gherkins.


  • Placing the beef in freezer until the outside is firm (not frozen) will assist in easily dicing the cubes.