Steak Tartare

This traditional French dish is much easier to make at home than you think! This beef steak tartare recipe is ready to serve in less than 30 minutes and is a real show stopper. Served with pickled shallots and topped with a rich egg yolk for a delicious dinner party appetizer.

Course Appetizer

Cuisine French

Prep Time 30

Total Time 30

Servings servings

Calories 301kcal

Author Slow The Cook Down

Ingredients

For the steak tartare

2 sirloin steaks (around 7 ounces / 200g each)
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
½ tbsp dijon mustard
3.5 ounces chives finely chopped (10g)

For the pickled shallots

3.5 ounces shallots - 2 or 3 (100g)
5 ounces red wine vinegar (150ml)
salt and pepper
1 tbsp sugar

To Serve

2 ounces capers (50g)
8-10 cornichons
2-4 slices of toasted bread
4 egg yolks

Instructions

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.
Serve immediately.

Notes

Freeze the steak for 20 to 30 minutes before cutting them. It makes it so much easier to dice the steak really finely and is definitely worth doing.
Use a really sharp knife, like really sharp, to make nice clean cuts. You don't want to be sawing at a nice piece of steak.
This recipe makes 4 appetizers and is easily halved or doubled. It serves two for a lunch.
Use as fresh as you can eggs for the best flavor. Use organic / free run if possible.
Nutritional values are based on one of four servings.

Nutrition