Steak tartare

Steak tartare

4.25

(4 ratings)

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Cooking time

Ready in 15 minutes

Skill level

Easy

Servings

Serves 1

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Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
287
protein
35.5g
carbs
0.3g
fat
15.9g
saturates
5.7g
fibre
0.2g
sugar
-
salt
2.43g
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Ingredients

  • 150g beef fillet, finely chopped
  • ½ tsp shallot, finely chopped
  • ½ tsp extra-virgin olive oil
  • 1 tsp cornichon, chopped (see know-how)
  • ½ tsp nonpareille capers
  • 1 tsp chopped parsley
  • Maldon sea salt
  • 1 egg yolk

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  • Tip

    Know-how: Cornichons

    Cornichons are pickled gherkin cucumbers, in fact the word cornichon is French for pickle. Baby gherkins can used if easier to find.

Method

  1. Mix together all the ingredients except the egg with a good pinch of black pepper and 2 good pinches of Maldon sea salt.
  2. Arrange on a small plate (you can use a ring) and top with the egg yolk (leave it in a half shell for presentation if you like). Season the egg yolk and serve.

Recipe from olive magazine, January 2008

BBC GoodFood Magazine

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Comments

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archangelrich's picture
archangelrich04:43, 5th Jan, 2011
2

Although, as comedy as it is to cook steak tartare, it's not uncommon - I've eaten it in several restaurants in Argentina..... And I don't think I'd fancy eating raw meat from a supermarket either.

Although I didn't think much to this recipe to be honest - bit dull. Marco Pierre White has a better one (although still not perfect). And if I'm going to eat raw meat, I tend to go to a decent butcher :)

akleanthous's picture
akleanthous03:11, 21st Oct, 2010

Mine, I can't believe you cooked the meat. You must have completely ruined a classic recipe, without, by the way, killing many microbes; for that, you'd have to heat the meat properly, right through the patty, which would take a good few minutes.

tjohnston's picture
tjohnston01:18, 15th Jan, 2008
5

added tabasco and pepper (20 turns), used rump steak, but dubious about eating raw meat from supermarket, so flash fried them as patties for about 30 secs on each side, added tapioca flour and some bread crumbs to keep them together in the pan

will def be making again :)

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