Recipe: Best Ever Steak Tartare

Aside from being a staple of classic French cuisine, Steak Tartare is also one of the best ways to celebrate the delicate flavour and versatility of fillet steak. A smaller portion served with melba toasts is a luxurious way to kick off a meal, or you can just as easily dial up the size and pair with toasted sourdough and a pile of salted fries to make a delicious main meal. If you’re looking to impress your guests, check out our recipe for the best ever Steak Tartare.

Ingredients (serves 4)

For a basic steak tartare, you’ll need:

• 500g beef fillet tenderloin, diced
• 1 x  banana shallot, finely chopped
• 80g of mixed capers and cornichons, roughly chopped
• 1 x tablespoon of Dijon mustard (add a little English too if you like the heat)
• 1 x tablespoon of tomato ketchup
• 1 x egg yolk
• Sea salt flakes & freshly ground pepper to taste

To jazz it up a little, try adding:

• A splash of brandy
• A splash of tabasco sauce
• A splash of worcester sauce

And to serve:

• 4 x egg yolks
• Chopped chives

Method

1. Mix all of your ingredients together in a bowl until thoroughly combined - you can do this by hand, or in a food mixer on a low setting
2. Divide the mixture into 4 portions and shape into burgers - a thick round cutter would create the ideal shape
3. Serve on a plate and top each portion with an egg yolk, chopped chives, and an extra pinch of flaked sea salt. Enjoy with melba toasts, toasted sourdough or fries

To take this dish to the next level, take a leaf out of Gordon Ramsay’s book by serving with confit instead of raw egg yolks. To do this, simply half fill an oven-proof saucepan with olive oil, add your egg yolks, and cook in the oven at 65c for an hour. This gives the eggs a luxurious silky smooth texture, adding even more depth to the dish.