Contemporary Steak Tartare recipe

Contemporary Steak Tartare

4.8

A reinvented twist on a classic raw delicacy that marries premium diced beef with tangy cornichons, capers, and a robust blend of Dijon and Worcestershire. The dish is elevated by a rich egg yolk and fresh parsley, resulting in a vibrant interplay of flavours and textures that promises a memorable dining experience.

Ingredients:

  • 300 g Beef Tenderloin
  • 1 each Egg Yolk
  • 1 small Red Onion
  • 15 g Capers
  • 2 each Cornichon Pickles
  • 5 ml Dijon Mustard
  • 5 ml Worcestershire Sauce
  • 2 ml Tabasco Sauce
  • 15 ml Extra Virgin Olive Oil
  • 5 g Fresh Parsley
  • to taste Salt
  • to taste Black Pepper

Instructions:

  1. Prepare the Ingredients
    1 Prepare the Ingredients
    • Chill the beef tenderloin briefly before finely dicing it. Mince the red onion and roughly chop both the cornichon pickles and fresh parsley to bring brightness to the dish.
  2. Combine the Flavours
    2 Combine the Flavours
    • In a large bowl, gently mix the diced beef with the egg yolk, minced red onion, capers, cornichon pickles, Dijon mustard, Worcestershire sauce, Tabasco, salt, and pepper. Ensure the ingredients are evenly distributed while keeping the meat texture intact.
  3. Finish and Serve
    3 Finish and Serve
    • Lightly drizzle extra virgin olive oil over the mixture and stir just enough to blend. Plate the tartare elegantly, optionally garnishing with a final sprinkle of cracked pepper, and serve immediately for the best flavour and freshness.
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