Bistec Alemán

Movida Steak Tartare

Preparation info
  • Tapas


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

This is our version of the international raw meat starter, named after the Tartars who loved their raw meat. We use wagyu topside steak because of its sweet nuttiness. If you can buy wagyu, and can afford its rather steep price tag, please do. When making tartare be conservative with your spices as you don’t want to kill the flavour of the beef. With such a small amount of meat, one slip of the wrist and you could end up with Tabasco-flavoured mince!