Steak Tartare

Steak Tartare

Steak Tartare
One of our favourite small plates. We took inspiration from recipes made by Tom Aiken’s and Rick Stein to make it our favourite way.
Serves 4 
Wine Pairing - Domaine Fumey-Chatelain Trousseau

Ingredients

  • 500g fillet of beef or another good cut of beef, don’t go cheap
  • 3 shallots finely chopped
  • 40g cornichons, finely chopped
  • 40g capers, finely chopped
  • ½ red chilli, finely chopped
  • 80ml tomato ketchup
  • 20g dijon mustard
  • 90g mayo
  • 5 drops tabasco
  • Pinch of chives, finely chopped
  • Pinch of parsley, finely chopped
  • 2 tsp black pepper
  • 2 tsp salt
  • 4 egg yolks
  • 100g rocket
  • Drizzle balsamic

Method

  1. Trim your meat of all fat.
  2. Either finely slice by hand or pulse in a food processor
  3. In a large bowl mix together your diced fillet, shallot, cornichons, capers, chilli, ketchup, dijon mustard, mayo, tabasco, pepper, salt, chives and parsley.
  4. Mix all the ingredients together with 2 forks.
  5. Ingredients should begin to bind.
  6. Spoon and portion into 4 patties on 4 individual chilled plates.
  7. Shape into a neat round pattie.
  8. Make a small little round groove on the top.
  9. Add your raw egg yolk to the top.
  10. Season with salt and pepper.
  11. Add your rocket to the side of the pattie and drizzle with balsamic.
  12. Serve alongside some melba toast, chips, sourdough, something crunchy.