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Steak Tartare

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4 very fresh organic egg yolks
4 small cornichons
2 tsp capers
4 good quality salted anchovy fillets
1 tsp Dijon mustard
1 tbsp tomato ketchup
Splash of Worcestershire sauce
Splash of Tabasco sauce
4 tbsp extra virgin olive oil, plus more to serve
1 tbsp Cognac
400g beef fillet tails
2 shallots, finely chopped
1 tbsp chopped fresh parsley


Serves: 4


Blitz all the ingredients except the beef, shallots and parsley to a coarse purée in a blender and set aside.

Cut the beef into long thin slices. Then slice these into long thin strips. Cut these strips into the smallest of dice. With your largest sharpest knife, give this pile of meat a good chop through to make it a little finer. Transfer it to a bowl and add the seasoning purée together with the shallot and parsley. Mix well and taste. Depending on personal preference, a little more Tabasco or Worcestershire sauce may be needed if you want it to have more of a kick.

To serve, shape the mix into 4 patties and place each in the middle of a plate. Drizzle a little oil around the plate and then sprinkle generously with black pepper.

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