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Steak Tartare

Classic, Delicious, and the perfect classy lunch. Serve with toasted baguette and a glass of red wine.
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Lunch, Main Course
Cuisine French
Servings 2 Servings


  • 220 g Lean Beef Tenderloin Steak
  • 2 tbsp Shallot Finely Diced
  • 2 tbsp Capers Finely Diced
  • 1/8 tsp Chili Flakes
  • 1/2 tsp Grainy Mustard
  • 1/2 tsp Basil Dry
  • 1 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1/2 tsp Each, Salt & Pepper
  • 1 Egg Yolk
  • Half a baguette Thinly sliced and Toasted, to serve.
  • Flaked Salt to serve.


  • Place the steak into the freezer for about an hour, or until it's just beginning to freeze and is very firm.
    Thoroughly clean your cutting board, a very sharp knife, and a medium bowl.
  • Just before removing the steak from the freezer, prepare all the other ingredients, and add them to the medium bowl.
  • Remove the steak from the freezer. Wearing gloves, thinly slice the steak into sheets, about 1/8th of an inch thick. Then slice those sheets into 1/8th inch strips. And finally chop those strips into 1/8th inch cubes. The size doesn't need to be perfect or accurate, but you're aiming for very small cubes.
  • Add the steak to the bowl of other ingredients, and stir to thoroughly combine.
  • Divide onto two plates and serve immediately alongside the toasted baguette pieces and a glass of red wine. Drizzle with extra olive oil and sprinkle with flaked salt if desired.
Keyword steak, steak tartare, tartare