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Steak tartare

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400g Beef sirloin, very well trimmed
1 Eschallot, finely diced
2 tbsp Finely chopped gherkins
1 tbsp Finely chopped capers
2 tbsp Finely chopped flat-leaf parsley
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Tabasco sauce (optional)
4 Organic egg yolks (optional)
To serve Sourdough toast and a green salad


1 Using a very sharp knife, dice the beef into ½cm cubes, discarding any fat.
2 Place into a mixing bowl with the eschallots, gherkins, capers, parsley and mustard and stir to combine. Season with the Worcestershire sauce and Tabasco (if using) along with some salt and pepper.
3 Place onto 4 plates using a ring mould. Make a slight indentation with the back of a spoon and drop an egg yolk on top of each (if using). Serve with sourdough toast and a green salad.