Steak tartare

Steak tartare

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 shallots
2-3 tablespoons capers, rinsed and drained
1/4 bunch flat-leaf parsley
450g fillet or rump steak
1-2 teaspoons dijon mustard
dash worcestershire sauce
dash tabasco sauce
1/2-1 tablespoon extra virgin olive oil
4 egg yolks
salt
freshly ground black pepper
sourdough bread, to serve

Method

  1. Halve, peel and very finely dice the shallots. Very finely chop the capers and finely chop enough parsley leaves to give you 1–2 tablespoons.
  2. Use a very sharp knife to finely dice the steak. Start by slicing it thinly, then cut the slices across the grain into fine dice, about 2–3 mm.
  3. Place the steak in a bowl with the shallots, capers and parsley. Add the mustard, Worcestershire sauce, Tabasco and extra virgin olive oil and mix thoroughly. Taste and adjust the flavour, adding more of any one ingredient to suit your taste. Season with plenty of salt and pepper.
  4. Divide the mixture into 4 portions. Place a 6–7 cm round pastry cutter on an individual plate and shape a quarter of the mixture into the cutter. Create a little dip in the centre and gently sit an egg yolk in the dip. Carefully remove the cutter and repeat with the remaining steak mixture and egg yolks.
  5. Serve the steak tartare with thinly sliced, toasted sourdough bread and extra flavouring ingredients if you wish.

Note

  • Although best chopped by hand, the beef can be minced through a fairly large gauge mincer, but should not result in a paste; some texture is ideal.
Tags:
Leiths School of food and wine
cookery course
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