Steak tartare

Steak tartare

New Classics
Mark Roper

As a chef and adventurous eater I have many stories about steak tartare. I once ordered it in a brasserie in Paris to be asked by the sanctimonious waiter, ‘Do you realise Mademoiselle, it is raw?’. And it has been ordered ‘well-done’ by customers at numerous establishments over the years. A mainstay on my menu, our customers are encouraged to smash the bread in half and use it to scoop up the yolky, meaty goodness.


Quantity Ingredient
700g beef fillet
30g capers, finely chopped
30g cornichons, finely chopped
30g shallots, finely chopped
2 tablespoons finely chopped flat-leaf parsley
20ml extra-virgin olive oil
1 large thick baguette
2 tablespoons light olive oil
1 egg yolk, per person
mustard cress, to garnish (optional)
freshly ground black pepper


Quantity Ingredient
100g dijon mustard
100ml tomato sauce
1 tablespoon worcestershire sauce
5 drops tabasco
1 tablespoon cognac
salt salt and freshly ground black pepper


  1. Using a very sharp knife, trim the excess fat and sinew from the meat, wiping away any excess moisture on the surface, then slice lengthways into about 5 mm slices. Cut the slices into strips, then cut the strips into very small dice.
  2. For the sauce, combine all the ingredients except the salt and pepper and mix well with a whisk. Season well.
  3. Place the meat, capers, cornichons, shallots and parsley into a bowl. Add the sauce a few tablespoons at a time until the tartare is nicely coated. Taste for seasoning and adjust if you think it needs more. Drizzle in the extra-virgin olive oil to give the mixture a lovely shine.
  4. Cut each slice of baguette on an angle to about 2 cm thick. Making sure the slice of bread is also wide enough, take a small 3 cm round pastry cutter and remove a circle from the centre of each piece. Heat a non-stick frying pan, add the light olive oil and toast one side over medium heat pressing the bread down slightly to make sure you have an even, flush surface of bread to pan. Flip the bread to toast the other side and season the top. Add a drop more oil, then gently place an egg yolk inside the hole, sealing it off quickly (this only takes seconds) so as not to break the yolk when you lift out the toast with a spatula. Depending on the size of your pan try not to overcrowd and stick to just toasting 2 at a time.
  5. To serve, divide the beef fillet mix into even portions and neatly spoon a tight rectangle onto each plate. Place the yolk toast on top and decorate with mustard cress or smudged whole capers. Drizzle around a little extra-virgin olive oil and freshly ground black pepper on the yolk. Serve with a bottle of Tabasco and salt and pepper.
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