Recipe: Steak Tartare

STEAK TARTARE, a legendary French dish dating from the early 20th century, isn’t for everyone but if you love steak and you’re not squeamish about the whole ‘raw meat’ thing it can be pretty amazing, and not difficult to do. Make sure to: use a trusted butcher; buy the best steak (not mince) you can; keep the meat chilled; use a razor-sharp knife; and eat right after prepping. Have fun!

Steak Tartare

Steak Tartare


2 x 180g fillet steaks
2 free-range egg yolks
1 lemon, juice only
100ml extra virgin olive oil
1 tbsp Worcestershire sauce
2 gherkins, finely chopped
salt and freshly ground black pepper
1 tbsp Dijon mustard
1 red onion, finely chopped
2 anchovy fillets, rinsed, drained, finely chopped
Skinny chips, to serve

Using a sharp knife, carve the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat. Turn the strips and cut across again into tiny cubes, before placing in a bowl. Next, whisk the egg yolks in a bowl and add in the lemon juice, olive oil and Worcestershire sauce, and whisk to combine. Add the steak pieces to this dressing, along with the gherkins, mustard, onion and anchovies. Stir to combine, and season. To serve, place a 4-inch chefs’ ring onto each of two plates. Split the tartare between the rings and press down. Remove the rings and serve with chips.

Wash it down with…
La Selve ‘Palissaire’ Coteaux de l`Ardeche €15.99 €12.79 *NEW*
Biodynamic Merlot-blend with silky notes of red berries, truffle and mint – perfect with rare meats!


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