Steak tartare

by Tom Aikens
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servings4
20 minutes

Ingredients

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

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