Steak tartare

Good steak tartare - that more-ish mix of raw beef seasoned with onion, herbs, spices and sauces - is easy to make at home. Choose good-quality meat and serve with a variety of garnishes for a fine dining experience.

Steak tartare Credit: Richo's Bar Snacks

• serves

  1

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 125 g grass-fed fillet steak, fat and sinew removed, finely chopped with a sharp knife
• 1 tbsp white onion, finely chopped 
• 1 tbsp parsley, finely chopped 
• 1 tbsp chives, chopped
• 2 pinches of smoked paprika
• 1 tsp Dijon mustard
• 1 tsp cornichon, finely chopped 
• ½ tsp Worcestershire sauce
• 1 tsp capers
• 3 splashes Tabasco sauce
• 1 egg yolk

To garnish

• 1 tsp chopped white onion
• 1 tsp chopped parsley
• pinch of smoked paprika
• 1 tsp capers
• 3–5 caperberries
• 1 tsp baby parsley
• extra virgin olive oil
• crackers, to serve

Instructions

1. Combine tartare ingredients, except egg, in a bowl. Season well with salt and pepper. Using back of a spoon, mix ingredients until combined.
2. Using a large spoon, scoop tartare mixture and shape into a ball. Place on centre of a plate and use side of spoon create a well in centre.
3. Place egg yolk in well. Arrange garnishes around tartare so they can be mixed together when eaten. Season with salt and pepper, drizzle a few drops of extra virgin olive oil around plate and ensure egg yolk doesn’t break before serving. Serve with crackers.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.