Steak Tartare

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

The mere sight of fillet steak sitting raw on a plate is enough to make me pounce across the room and fall snarling on top of it, then gulp it down with bared teeth and rolling eyes. But that lacks etiquette, so in more refined moments I like to make a steak tartare.


  • 100 g good beef fillet steak
  • 1 smallish shallot
  • 2 small gherkins, drained


Trim the steak of any excess fat or sinew, and cut the meat into tiny pieces about the size of the small gobbets that eagle chicks are fed by their parents, or the smallest you can manage. Put in a neat pile in the centre of a refined plate. Depress a little crater in the top. Peel and very finely chop the shallot. Very finely chop the gherkins and chervil. Teeny-weeny is what you are after; th