Steak tartare

Ingredients

• 150 glean beef (rump steak, topside or similar)
• 1 teaspoonWorcestershire sauce
• 1shallot (or a spring onion, grated)
• 1 tablespooncapers, drained and crushed
• 1 pinchchopped parsley
• 1/2 teaspoonmustard (optional)
• 1 tablespoonextra-virgin olive oil
• A few dropsTabasco (optional)
• 1egg yolk
• To tastesalt

Instructions

1. 1

   Chop the beef

   Finely chop the beef with a knife on a large chopping board.

2. 2

   Season the meat

   Season the beef with salt and pepper, then add the Worcestershire sauce and mix.

3. 3

   Mix the flavourings

   Add all the remaining ingredients except the egg yolk and mix everything together.

4. 4

   Shape the tartare

   Shape the beef into a ball and arrange it on a plate. For a neater presentation, use a circular food ring.

5. 5

   Add the yolk

   Make a hollow in the centre and place the raw egg yolk in it.

6. 6

   Serve straight away

   Eat immediately.

What is steak tartare?

Steak tartare is a French preparation of raw beef, traditionally chopped or minced and served seasoned rather than cooked. This version keeps the pieces hand-cut and combines them with sharp capers, shallot and Worcestershire sauce.

The ingredients are mixed just before serving, with the egg yolk placed in the centre. Its richness rounds out the salty, tangy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 36g protein, 2g carbs, 26g fat.

The beef provides most of the protein, while the olive oil and egg yolk contribute much of the fat; the small amount of carbohydrate comes mainly from the shallot, capers and seasonings. Serve with a green salad and toast for a more rounded plate.

Choosing and chopping the beef

Lean cuts: rump steak or a similar lean cut works well here. Choose very fresh beef from a trusted butcher, and keep it chilled until you are ready to prepare it.

Knife-cut texture: use a clean, sharp knife and chop the beef finely, stopping before it becomes a paste. Hand-cut pieces give the finished tartare a more distinct texture.

Balancing the seasoning

Salty and savoury: Worcestershire sauce and crushed capers bring plenty of character, so add salt gradually and taste as you go. The recipe also calls for pepper when seasoning the meat.

Optional heat: mustard and a few drops of Tabasco can add extra bite. Start with a little, since both can quickly dominate the delicate beef.

Mixing without losing texture

Gentle mixing: combine the chopped beef with the flavourings until evenly distributed, rather than pressing or mashing it. This keeps the pieces distinct.

Olive oil: mix it through with the other additions to coat the meat and soften the sharper flavours of the capers and shallot.

Shaping and serving

Neat shape: form the mixture into a mound by hand, or use a circular ring for a more defined edge. Make the hollow for the yolk only once the tartare is on the serving plate.

Serve promptly: this dish is not cooked, so assemble it just before eating and serve it immediately. The yolk belongs in the centre as the final touch.

What to serve alongside

For a simple plate, serve the tartare with toasted bread or crisp toast points. Their crunch contrasts with the tender chopped beef.

A lightly dressed green salad or sliced radishes can add freshness and crunch without obscuring the seasoning.

Recipe notes & tips

• Keep the beef chilled until you are ready to chop and serve it.
• Use a sharp, clean knife to cut the meat evenly without crushing it.
• Drain the capers well before crushing them so they do not make the mixture watery.
• Add salt and optional Tabasco sparingly, then adjust to taste.
• Use a circular food ring if you want a tidy, even shape.
• Choose a pasteurised egg yolk if raw egg is a concern, and follow the product's handling advice.

Variations

• Use spring onion: grate it in place of the shallot for a slightly different allium flavour.
• Add mustard: include the optional half teaspoon for extra tang.
• Bring the heat: add a few drops of Tabasco, tasting as you go.
• Change the herbs: replace the parsley with finely chopped chives.
• Serve with toast: add crisp toast points for crunch and an easy accompaniment.

Common mistakes to avoid

• Using warm beef: it is harder to chop cleanly; keep it chilled until preparation.
• Over-chopping: the meat can turn pasty; stop when the pieces are fine but distinct.
• Adding too much salt at once: capers and Worcestershire sauce are already salty; season gradually.
• Mixing too forcefully: pressing the mixture damages its texture; fold the ingredients together gently.
• Preparing it too early: the mixture is best served promptly; chop and assemble shortly before eating.

How to store

This dish is intended to be eaten immediately and is not suitable for keeping as leftovers. Do not leave raw beef or egg at room temperature; discard any portion that has been sitting out.

Frequently asked questions