Steak tartare
Item 1 of 1
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
SAVE RECIPE
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
- 320g 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
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
- 1 egg yolk
- 1 tsp black pepper
- 1 pinch of salt
- 100g of rocket
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