The Daily Telegraph - Saturday - The Telegraph Magazine
Prep time: 20 minutes
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.