Steak Tartare

Arguably one of the greatest beef dishes - and you don't even need to cook it! We have everything you need to transport yourself to Paris. The tail of the eye fillet is wonderful for steak tartare. Serve alongside whatever crispy potato form makes you happiest.


Prep time 20 minutes 


  • 350 g rostbiff (or tenderloin)
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon Cognac
  • 8–10 drops of Tabasco
  • Sea salt and freshly ground black pepper
  • 4 egg yolks, from very fresh eggs
  • 60 g very finely chopped golden shallot
  • 40 g very finely chopped cornichons
  • 3 teaspoons finely chopped baby capers
  • 1 tablespoon finely chopped chives
  • Dijon mustard, to serve 

Serving suggestion: croutons or pommes gaufrettes (waffle fries)

1. Use a very sharp knife to cut the beef into 5 mm cubes and combine in a bowl with the Worcestershire sauce, Cognac and Tabasco, season to taste with sea salt and freshly ground black pepper and stir gently to mix well.

2. Divide evenly among four serving plates, forming into a mound, then press a small hollow in the centre of each mound and top with an egg yolk.

3. Arrange little piles of the remaining ingredients around the tartare for each person to add according to their tastes.