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.
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
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.