Steak tartare

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.

First published in 2015
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Ingredients

Metric

Imperial

Steak tartare

To plate

Equipment

  • Round pastry cutter

Method

1
In a large bowl, mix together all of the ingredients for the steak tartare until the mix starts to bind together
2
Shape the mix into 4 patties using a round cutter (there will be sauce leftover in the bowl, do not discard as it is needed for step 4)
3
Toast the slices of sourdough
  • 4 slices of sourdough bread
4
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
First published in 2015
discover more:
share recipe:

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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