Substitute beef fillet with sirloin or rump steak.
- Using a very sharp chef’s knife, cut the fillet into thin strips and then cut each strip into tiny cubes.
- Season the beef well with salt and freshly ground black pepper.
- To plate the tartare, place a ring mould onto the first plate, spoon half of the diced fillet into the ring and press down the edges. Gently remove the ring and repeat for the second plate. Mounds can also be formed using your hands.
- Prepare the condiment ingredients and share them equally between the plates.
- Carefully drop a raw egg yolk onto each beef mound and serve immediately.
- This is the fun part! It’s up to you how you assemble each forkful. Play around with different flavour combinations to make every bite a new taste experience.
- 250 g beef fillet
- 2 Tbsp. capers
- 2 gherkins, sliced lengthways
- 1 red onion, finely chopped
- 1 red chilli, thinly sliced
- 2 Tbsp. Dijon mustard
- Salt and freshly ground black pepper
- 2 egg yolks, for garnish
- Melba toast or toasted bread, for serving
Extra optional condiments:
- Lemon wedges
- Worcestershire sauce
- Anchovy fillets
Tips & Tricks
Serve this tender melt in your mouth steak tartare as a starter/light meal or double the recipe and serve as a main course for two