Ultra-fresh meat is paramount with any raw meat dish, and quality is absolutely key. Premium cuts are the way to go. For my money, steak tartare is best made with beef fillet, trimmed clean of any sinew, and hand-cut with a very sharp knife, while grass-fed beef is your best bet for flavour.
10 minutes prep.
Serves Serves 4 as a light meal or starter
- 350 gm trimmed beef fillet, diced into 5mm cubes
- 2 tbsp Dijon mustard
- 4 anchovies, finely chopped
- 1 tsp Worcestershire sauce, or to taste
- 4 very fresh egg yolks
- 2 eschallots, finely chopped
- 2 tbsp drained capers in brine, finely chopped
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped flat-leaf parsley
- 6 cornichons, finely chopped
- Tabasco, to taste
- Toasted baguette slices rubbed with garlic, to serve
- Combine beef, mustard, anchovies and Worcestershire sauce in a bowl, season well with salt and pepper and beat well for 1-2 minutes to combine and until mixture holds together.
- Divide among serving plates and make an indent in the centre of each pile with the back of a spoon. Place a yolk into each indent and serve with little piles of eschallot, capers, chives, parsley and cornichons to mix in at the table, along with Tabasco.
- Serve with toasted baguette.