clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to make steak tartare

  • Author: Jess Pryles



1 x 4-5 oz tenderloin tails, trimmed of any silver skin

23 cornichons, finely diced

1 shallot, finely diced

2 teaspoon capers, finely chopped

2 teaspoon finely chopped flat leaf parsley

2 teaspoon Worcestershire sauce

2 teaspoon dijon mustard


drizzle of olive oil

1 egg yolk


  1. Cut the tenderloin into cubes. You want this to have a little texture and not just be chopped mush. I recommend cutting into 1/2 inch thick strips, then cut along the strips every 1/4 inch.
  2. Place meat, cornichons, capers, shallots and parsely in a bowl. Add oil, Worcestershire, mustard and salt, stir to combine.
  3. Form mixture into a patty on the plate using your hands, or use a ring mould for a neater finish.
  4. Place yolk on top of the tartare – the easiest way to do this is to crack the egg into one hand, with you fingers slightly separated to let the whites run through, but cradle the yolk. Serve immediately.