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Prep time: 20 minutes


Serves 4

Some of the few UK restaurant­s that still serve steak tartare will actually mix it in front of you at the table. It’s crucial to use very good-quality beef here, and preferably meat that hasn’t been hung for too long. You can use fillet of course, but the eye of the meat from a rump or trimmed sirloin are good because you can cut them with the grain then chop – and the flavour will be far superior to fillet. Or go for chateaubri­and, which I’ve used here. It’s about the same price as sirloin, and a rather overlooked cut that no one tends to buy any more. You can serve a small raw egg yolk on your steak tartare if you wish, or just mix it in with the meat.


– 500g very fresh lean fillet, sirloin, chateaubri­and or rump steak

– 2 medium shallots, very finely chopped

– 50g capers, drained, rinsed and finely chopped

– 50g gherkins, finely chopped

– ½ tbsp tomato ketchup, or as needed

– 2 tsp Worcesters­hire sauce, or as needed

– a few dashes of

Tabasco, or as needed

– 1 tbsp rapeseed or olive oil

– 4 small egg yolks (optional)


With a very sharp chopping knife, chop your beef as finely as possible.

Mix all of the ingredient­s together with the chopped meat (adding the egg yolks at this stage if you like) and season to taste. You may wish to add a little more Tabasco, ketchup or Worcesters­hire sauce; it’s up to you.

Divide the tartare mixture between four plates or, if you prefer, divide it into four and push each portion into a ring mould to make a neat disc. If you want to add an egg yolk now, carefully set one on each serving.

Serve with a leafy salad and chips, or with toast.

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