Name: Steak Tartare
Yield: Serves 4
Ingredients: 500 g (1 lb 2 oz) very fresh, lean fillet of sirloin or topside steak, minced; 2 tbsp capers; 3 shallots, finely chopped; a few dashes of brandy; 2 tbsp gherkins, chopped; 1 egg yolk; ½ tbsp tomato ketchup; salt and freshly ground black pepper; 1 tbsp olive oil; 2-3 tsp worcestershire sauce, to taste; a few dashes of tabasco

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

YOU RARELY SEE THIS DISH ON RESTAURANT MENUS AS IT’S TRADITIONALLY MIXED AT THE TABLE, WHICH IS SOMETHING OF A DYING ART. Get your butcher to mince it fresh, or use a mincer attachment, if you have one on your machine. Otherwise, chop it finely by hand with a heavy knife.

Ingredients

500 g (1 lb 2 oz) very fresh, lean fillet of sirloin or topside steak, minced

Main course

Method

Mix all the ingredients together and check the seasoning - you may wish to add a little more Tabasco, ketchup or Worcestershire sauce.
Spoon the steak tartare onto a plate, or, if you prefer, push it into a ramekin or mould and turn out onto a plate to serve. Serve with fine-cut chips, green salad or toast.

‌

Ingredients

Method

Part of