Make sure you use the best beef you can find for this steak tartare recipe from Tom Aikens. Brandy and Tabasco are added to give this classic summery dish a real punch.
Plate up the steak tartare patties and drizzle with a little of the sauce left in the bowl. Top with a raw egg yolk and accompany with a slice of sourdough bread and rocket. Season and serve immediately
Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.
Subscribe to the
Great British Chefs Newsletter
Join an ever-growing community of food lovers now by subscribing to our newsletter and get all the latest recipes, features and much more to your inbox
Terms and conditions
Get in touch
Please sign in or register to send a comment to Great British Chefs.