Steak tartare

Name: Steak tartare
Total time: 35 min
Ingredients: 550g of beef fillet, diced; 25g of banana shallot, finely chopped; 40g of cornichons, chopped; 40g of baby capers, rinsed; 1/2 red chilli, finely chopped; 80ml of tomato ketchup; 20g of Dijon mustard; 90g of mayonnaise; 5 drops of Tabasco; 14ml of brandy; 1 pinch of chives, chopped; 1 pinch of parsley, chopped; 1 tsp black pepper, plus extra for seasoning; 1 pinch of salt, plus extra for seasoning; 4 egg yolks; 4 slices of sourdough bread; 100g of rocket

by Tom Aikens

Item 1 of 1

Main
easy
4
35 minutes

★ ★ ★ ★ ★

1.00

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

550g of beef fillet, diced
25g of banana shallot, finely chopped
40g of cornichons, chopped
40g of baby capers, rinsed
1/2 red chilli, finely chopped
80ml of tomato ketchup
20g of Dijon mustard
90g of mayonnaise
5 drops of Tabasco
14ml of brandy
1 pinch of chives, chopped
1 pinch of parsley, chopped
1 tsp black pepper, plus extra for seasoning
1 pinch of salt, plus extra for seasoning

To plate

4 egg yolks
4 slices of sourdough bread
100g of rocket

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Equipment

Round pastry cutter

Method

In a large bowl, mix together all of the ingredients for the steak tartare until the mix starts to bind together

550g of beef fillet
25g of banana shallot
40g of cornichons
40g of baby capers
1/2 red chilli
80ml of tomato ketchup
20g of Dijon mustard
90g of mayonnaise
5 drops of Tabasco
14ml of brandy
1 tsp black pepper
1 pinch of salt
1 pinch of chives
1 pinch of parsley

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)

Toast the slices of sourdough

4 slices of sourdough bread

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