Ribeye Tartare

Name: Ribeye Tartare
Prep time: 12 min
Total time: 12 min
Yield: Serves: 2
Ingredients: 400 g English Farm ribeye steak (substitute with fillet for an extra special treat if you’d rather); ½ large shallot; 6 small capers; 2-3 cornichons; Dash of Tabasco sauce, to taste; 2 fresh organic free-range egg yolks; 2-4 slices of organic sourdough; Pinch of sea salt; Dash of Worcestershire sauce, to taste; Few leaves of fresh parsley, without stalks; Crushed black peppercorns

Preparation info

Serves:
2

Difficulty
Medium
Ready in
15 min

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This raw meal is a phenomenal way of enjoying beef raised with utmost care. Our aged ribeye of subtle textures, rich grass-fed fats and delicate notes of flavour is ideal. A tantalising hit of compelling, enriching Longhorn perfectly seasoned with umami is a dish not easily forgotten.

Ingredients

400 g English Farm ribeye steak (substitute with fillet for an extra special treat if you’d rather)
6 small capers
2-3</

Main course
Gluten-free

Method

For obvious reasons as the ingredients are raw, freshness and food hygiene are critical. Ask us or your butcher for freshly cut ribeye. Tell us that you plan to eat it raw and only use it on the day of purchase for this dish.

Dice rather than mince your ribeye. After the steak is trimmed of any external fat, cut into 0.5cm thick slices with a sharp knife. You will probably get about thr