Grilled Steak Tartare with Roquefort

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This recipe sounds like a contradiction in terms, since the whole point of steak tartare is that it is served raw. But what I’ve done is taken the ingredients for steak tartare - best-quality minced beef Worcestershire sauce, onions, capers, mustard and egg yolk - and put them together into a hamburger, with the added bonus of delicious, melting Roquefort cheese in the centre. Serve with good chunky chips and a crisp green salad.