Steak Tartare Dish served at Haute Cabrière

Steak Tartare Recipe

Steak Tartare Dish served at Haute Cabrière

With a summer day still a thing, enjoy our friendly steak tartare recipe! You will also find it on our restaurant menu and perfectly paired with Haute Cabrière Pinot Noir Unwooded.

With Pinot Noir being so versatile and loving elegant pairings, our chef has created an easy at-home recipe paired with the food-loving Haute Cabrière Chardonnay Pinot Noir. 

Steak Tartare dish at Haute Cabriere Restaurant


  • For the steak


    160 g beef fillet, hand chopped into small cubes

    6 capers in brine, finely chopped

    1 tsp red onion, finely chopped  

    1 tsp flat leaf parsley, finely chopped

    8cm round/form to shape while plating


    For the mayonnaise | Makes roughly 70ml


    2 egg yolks

    100 ml canola oil

    ½ tsp mustard

    Splash of white wine vinegar


    For the tartare sauce


    10 ml brandy

    Splash of Worcestershire sauce

    Splash of tabasco sauce

    Splash of tomato sauce


    Garnish | Optional


    Finely diced tomatoes

    4 quail eggs

    Spring onion

    Olive oil

    Balsamic vinegar

    Croûtes/Melba toast



Step 1 | For the mayonnaise, add the egg yolk, vinegar & mustard and whisk until light in colour, slowly add the canola oil. If the mixture seems too thick, add a splash of water and whisk.


Step 2 | Add the remaining ingredients, excluding the beef & garnish and combine. Once combined, add the beef and stir through.


To plate | Place the mixture in an 8cm round/form on each plate. Drizzle olive oil and balsamic around the steak tartare, add the optional garnish. If you use quail eggs, remove the top and leave only the yolk in the shell to place on top of the meat.  

Our friendly steak tartare is a great way to introduce this classic dish to those who are hesitant to try it. For those who love it – this version is a must-try.

Haute Cabrière Chardonnay Pinot Noir Wine Glass
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