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Steak Tartare Recipe

A dish consisting of chopped raw steak, flavoured with some of the ingredients used in Tartare sauce, hence the name. Perhaps, because of its uncooked nature it's loved or loathed by those who have come across it. Here is our version, but the ingredients can be varied to taste.

Sometimes, it appears in restaurants as minced or chopped beef with the individual ingredients displayed around the plate in a clock pattern.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


For 4 helpings:

4 Fillet, sirloin or rump steaks, with any fat and sinews removed
1 medium Onion, peeled and finely-chopped
1 large clove of Garlic, peeled and finely-chopped
1 tablespoon (15ml) Capers, roughly-chopped
1 tablespoon (15ml) Gherkins, roughly-chopped
2 hard-boiled Eggs, chopped into pea-size pieces
4 teaspoons (20ml) Tabasco Sauce
2 tablespoons (30ml) Worcestershire Sauce
2 teaspoons (10ml) White Wine Vinegar
2 tablespoons (30ml) Olive Oil
8 Brown Anchovy Fillets, roughly-chopped
a few grinds of freshly-ground pepper and ½ teaspoon Salt
4 unbroken Egg Yolks – keeping four half shells if desired (see below)


This should be done less than 30 minutes before eating, otherwise the dish loses its fresh colour.

1. Chop the steak into pieces the size of a small pea, then mix it with all the other ingredients.

2. Divide the mixture into four helpings, shaped like a steak.

3. Make a small hollow in the centre of each steak and put a whole egg yolk (either in its shell or tipped out) in each hollow.

Serve, perhaps with chips and a side salad.

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