Steak Tartare

Serves: 2-4 as a starter or main course - Time:

Steak Tartare

I’m not much of a meat eater-and especially not beef- but I cannot resist steak tartare. Both texture and flavour hit the sweet spot and it manages to be filling yet not heavy. The classic dish is often served with a raw egg yolk atop the chopped beef but I prefer to serve a steak tartare unadorned or, if pushed my egg option would be a lightly fried quail egg. This quantity will serve two as a main course and four for a first course. You can also pile a little of the steak on top of a toasted bread croûte for an aperitif snack. The key to a really delicious steak tartare lies in the seasoning so I cannot stress enough the need to taste and add salt and ground black pepper until you are satisfied with the flavour.


  • 350g trimmed fillet of beef
  • 1 small shallot, peeled and very finely chopped
  • 1 ½ tablespoons finely chopped parsley plus extra for serving
  • 1 teaspoon finely chopped chives
  • 4 cocktail cornichons, very finely chopped
  • 2 tablespoons capers, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
Steak Tartare


  1. Cut the beef fillet into thin strips and finely chop into mini cubes. Place in a mixing bowl and add all the remaining ingredients. Mix together and add enough salt and ground black pepper to suit your tastes. Chill until you are ready to serve.
  2. Take a large ring cutter and place in the centre of a dinner plate. Pile the tartare into the cutter and press down. Lift off the cutter and drizzle over some extra virgin olive oil.  Scatter over some parsley and serve with chips and salad.
Steak Tartare