Beef Entrees

Steak tartare

Name: Steak tartare recipe
Yield: 2
Ingredients: 200g beef rump or striploin; 6 cornichons; Small handful of flat-leaf parsley; 20.00 ml salted capers, rinsed; 1 small golden shallot (eschalot); 20.00 ml Dijon mustard; 1 egg yolk; 1 tsp Worcestershire sauce; 50.00 ml light olive oil; 1 tsp tomato sauce; 1 tsp lemon juice; Tabasco, to taste; Chives, finely chopped, to serve; 2 anchovy fillets, to serve; Sliced baguette; French fries

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Jan 10, 2024

"Like all good art, Gimlet’s steak tartare is limited edition. We serve it with fries, slices of grilled baguette and a vinaigrette-dressed butter lettuce salad, so it’s the perfect classic weekday power lunch dish, really. But it’s also brilliant to serve your guests at a dinner party, particularly if you want to add a little theatre." – Andrew McConnell.

200g beef rump or striploin
6 cornichons
Small handful of flat-leaf parsley
1 tbs salted capers, rinsed
1 small golden shallot (eschalot)
1 tbs Dijon mustard
1 egg yolk
1 tsp Worcestershire sauce
2 1/2 tbs light olive oil
1 tsp tomato sauce
1 tsp lemon juice
Tabasco, to taste
Chives, finely chopped, to serve
2 anchovy fillets, to serve

To serve

Sliced baguette
French fries

Method

1.

Dice the rump into 3mm pieces and place in a mixing bowl. Set aside in the fridge. Finely dice the cornichons, parsley, capers and shallot (this may seem torturous, but the more uniform the size of the dice, the more refined the mouthfeel of the tartare).
2.

Combine the mustard, egg yolk and Worcestershire sauce in a small bowl. Season with a salt flakes and freshly ground black pepper. Using a small whisk, vigorously whisk while drizzling the oil into the bowl to emulsify.
3.

Add the beef and, using a spoon, stir vigorously to combine. Continue to beat for 2 minutes to develop the texture.
4.

Add cornichon, parsley, capers and shallot and mix to combine. Adjust the seasoning to taste with salt flakes, freshly ground black pepper, tomato sauce, lemon juice and Tabasco. Place a stainless-steel ring onto a serving plate and spoon in the tartare mixture, spreading it evenly.
5.

Carefully remove the stainless-steel ring, then garnish with finely chopped chives and lay anchovies on top. Serve with sliced baguette and French fries.