Steak tartare

Steak tartare

OMG! I Can Eat That?
Mark Roper

Before you freak out about eating raw beef, let me tell you once you try this dish you’ll be converted. It doesn’t taste like you’re eating raw anything… just a creamy, velvety spicy texture with the added kick of chilli. And I’m a girl who likes it hot, so feel free to adjust your chilli/seasonings. And naturally, as the meat is the hero in the dish, please use only the very best eye fillet steak you can manage and keep refrigerated until the very moment you’re about to use it.


Quantity Ingredient
400g eye fillet steak
1 tablespoon cornichons, finely chopped
1 red onion, finely chopped
1 tablespoon capers, rinsed and chopped
1 tablespoon flat-leaf parsley, chopped
2 teaspoons dijon mustard
29 g tin good-quality anchovies in oil, drained and chopped, (optional)
1 teaspoon worcestershire sauce
dash tabasco
1/2 teaspoon dried chilli flakes
sea salt
2 egg yolks
lemon wedges, to serve
freshly ground pepper


  1. The best way to cut the beef is by hand with a very sharp knife on a spotlessly clean chopping board.
  2. Chop the meat very finely. (If you whizz it in a food processor it tends to go a bit sloppy.) Transfer to a bowl, cover with plastic wrap and refrigerate until just before serving.
  3. When ready to serve, take the meat out of the fridge and add the cornichons, onion, capers, parsely, mustard, anchovies (if using), Worcestershire sauce, Tabasco, chilli and sea salt and pepper.
  4. To serve, place a mound of tartare in the centre of each plate and make a slight dip in the top of the beef. Add your egg yolk to the middle and a lemon wedge on the side. Serve immediately.
OMG I Can Eat That
low fat
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