So this weekend I decided to get a little bit fancy pants and put together one of my favourite restaurant dishes, steak tartare. Finely diced, seasoned steak that melts in the mouth, I can’t resist it!
There are a few key steps to take when making steak tartare at home. Get the freshest, least fatty steak and the best quality you can afford. Sirloin is a good cut for tartare and that’s what I’ve used here. Sharpen your knives and keep your fingers out of the way (I sharpened my knife and did not keep a finger out of the way!). Dice the steak as finely as you can, and never ever be tempted to substitute with mince!
I used some ingredients that are traditional to season steak tartare, Worcester sauce and mustard, but I also added a splash of gin which gives it a really fresh flavour. The egg yolk that tops it off is key to getting a silky smooth texture when you spread it on some toast.
This would serve two people as a lunch, or four as a starter
I understand some people may be reluctant to try this one at home, even Mr D was a little bit reluctant to taste test this at first, but it was hoovered up super quickly! Take your time, give it some love and it will be one of your go to dishes!
A classic french dish that is easy to make at home!
- 2 sirloin steaks around 200g each
- 100 g shallots
- 150 ml red wine vinegar
- salt and pepper
- 1 tbsp caster sugar
- 1 tbsp Worcester sauce
- 1 tbsp red wine vinegar
- 1/2 tbsp English mustard
- 1 tbsp good quality gin
- 10 g chives finely chopped
- 50 g capers
- 8-10 cornichons
- 2-4 slices of toasted bread
- 2 egg yolks
First off, put your steaks in the freezer, this will make them easier to dice.
Finely slice the shallots and place into a small saucepan with the red wine vinegar, a pinch of salt and pepper and the caster sugar. Bring to the boil and then let simmer. Keep cooking until all of the liquid has evaporated. Take off the heat and let cool.
Take one steak out of the freezer. as thin as you can, slice the steak in to strips, discarding any fat or sinew. Slice each strip, again, as thin as you can, and then dice these strips. Repeat with the other steak.
Put the steak pieces into a bowl and add the Worcester sauce, red wine vinegar, mustard, gin, chives and a good couple of pinches of salt and pepper. Mix well. Taste a piece of steak to check the seasoning and add more salt and pepper if needed. Place into the fridge until ready to plate up - don't leave for more than 30mins.
Roughly chop the capers.
Use a chefs ring, or cookie cutter to place the steak tartare on to the plates. Don't compact the steak down. Using a teaspoon, make a small dip in the middle of the meat and carefully place in an egg yolk. Remove the ring and place the capers, onions and cornichons around the steak, along with the toast.
Calories are based on an appetiser portion