Bistec Alemán

Movida Steak Tartare

Preparation info

  • Difficulty


  • Tapas


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!


  • 200 g (7 oz) day-old pasta dura or other firm crusty bread, very finely sliced
  • 200 g (7 oz) fillet steak
  • 4 tablespoons very finely chopped red onion
  • few drops of Tabasco sauce, to taste
  • 2 pinches of Spanish sweet smoked paprika, to taste
  • ½ teaspoon dijon mustard
  • 1 tablespoon finely diced cornichons (see Note)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon chopped flat-leaf (Italian) parsley
  • pinch of sea salt flakes
  • sea salt flakes, extra, to serve
  • extra virgin olive oil, extra, to serve
  • 1 quail egg yolk (optional), to serve


Preheat the oven to 180°C (350°F/Gas 4).

To make the croutons, put the bread slices on a baking tray and bake for 5–10 minutes until crisp and golden.

Make sure the meat is chilled and the knife, chopping board and your hands are very clean. Using a very sharp knife, cut the meat into very tiny dice.

Put the meat, onion, Tabasco sauce, paprika, mustard, cornichons, extra virgin olive oil, parsley and sea salt in a bowl and mix thoroughly. Serve in a bowl with a sprinkle of sea salt flakes, a little drizzle of extra virgin olive oil, the raw egg yolk on top, if using, and croutons to one side. Mix the raw egg into the mince and spoon onto the croutons to eat.