Steak tartare

    10 min

    This is the classic French dish of diced raw beef, traditionally served with finely chopped shallots, parsley, capers and gherkins. There is some debate about how many extra ingredients to add to the meat. Some like to include condiments such as Worcestershire sauce, tomato ketchup, mustard, lemon juice and even brandy. One thing is pretty indisputable though, which is that the meat - being the central aspect of the dish - should be of the highest possible quality.


    East Lothian, Scotland, UK
    6 people made this

    Serves: 1 

    • 100g best quality sirloin steak
    • 30g finely diced shallots
    • 1 teaspoon finely chopped capers
    • 1 teaspoon finely chopped gherkins
    • 1 teaspoon finely chopped flat leaf parsley
    • sea salt and freshly cracked black pepper
    • 1 free range egg yolk

    Prep:10min  ›  Ready in:10min 

    1. With a sharp knife, cut the steak into small dice. Add the shallots, capers, gherkins, parsley, salt and pepper and mix well. Taste, and make sure it is appropriately seasoned. Arrange on a plate, make a hollow in the centre and place the egg yolk in.

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