Steak tartare recipe

Have you ever tried making a steak tartare recipe at home? This classic French dish is made using raw beef. Use the best quality meat for both taste and wellbeing, and let the flavours take centre stage.

We’ve used beef fillet in this recipe, but also recommend sirloin. Opting for tail-end meat is wise if you’re looking for a cheaper cut.

A classic steak tartare recipe is often served with an egg yolk on top. Ensure that you opt for both free-range and organic for eggs that are full of flavour. Eggs are one of the richest sources of vitamin D in the human diet, essential for keeping our bones and teeth strong. Vitamin D also plays a pivotal role in our immune system. It triggers immune cells to create antibodies and assists in reducing inflammation in the body.

Buying organic and free-range eggs ensures you not only enjoy a wealth of wellbeing benefits, but can be confident that chickens enjoy a happy lifestyle.

A dash of Tabasco sauce is the perfect final flourish to this dish. Serve your steak tartare recipe with a bowl of nourishing greens and eat immediately. Enjoy!

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Ingredients

  • 200g top-quality organic beef fillet (or sirloin)*
  • 1 large echalion shallot
  • 2 tsp capers
  • 20g fresh parsley
  • 1 tsp Worcestershire sauce
  • 1⁄2 tsp Dijon mustard
  • 2 organic egg yolks
  • Tabasco, optional
  • Sea salt and black pepper

Method

  1. Make sure your beef is fresh out of the fridge when prepping. On a large chopping board, set out and prep your ingredients – finely dice the beef, shallot, capers and parsley.
  2. Bring the ingredients together on the board and mix well using your knife. Mix in the Worcestershire sauce, Dijon, salt and pepper. Taste test then season more if needed.
  3. Split in two and transfer to a plate. Either arranging with your hands or using a large cooking cutter, place the meat inside to create a patty.
  4. Make a little dent in the top of each patty and carefully place in the egg yolk. Finish with a splash of Worcestershire sauce or Tabasco. Eat immediately.