A steak tartare recipe is a signature French classic and this particular creation features our USDA beef fillet for a truly superb dish. Our recipe comes straight to you from top chef Harvey Ayliffe and is a great choice for a starter or a light lunch.
Serves 6 as a starter or 4 as a light lunch
Steak Tartare Recipe
In a hot frying pan lightly sear the outside of beef then place on a plate and freeze for 30 minutes.
Now gently remove the seared edges with a sharp knife and cut in thin strips then dice, about 1 cm square.
For soy cured egg yolk, separate the yolk from the white and place yolks gently into a cup and cover with soy sauce, leave out for 30 to 40 minutes.
Remove the crust from the brioche and cut in too large fingers. Preheat the oven to 180 and add beef fat to the oven tray and heat when the fat is hot.
Carefully add brioche and cover well with oil and bake for 10 / 15 minutes. Turn over and leave till golden brown.
Remove from the tray and season with salt and pepper and shave lots of fresh Parmesan on them and leave to cool.
For the sauce, whisk together the ketchup, Worcestershire sauce, olive oil, soy, dijon mustard, salt, pepper and as much tabasco as you like.
To serve, season beef well and add salt & pepper, shallots, capers and gherkin. Add sauce and cured egg yolks leave for 5 mins then serve with warmed croutons.
For this steak tartare recipe, Harvey used our USDA beef fillet, a high quality exceptional cut of meat, ideal for this delicious dish. Take a look at our range of USDA beef as well as our further range of beef fillet steak.