Steak Tartare (Butcher Method)

Steak tartare is built on one thing above all else: properly fresh, high-quality beef. When prepared correctly, it’s clean, rich, and deeply savoury. Hand-cut rump steak gives the best texture and flavour, allowing the meat itself to remain the focus.

Recipe details

• Serves: 2–3
• Prep time: 15 minutes
• Cook time: 0 minutes

Ingredients

• 200 g rump steak, trimmed and finely diced
• 1 small shallot, finely diced
• 1 tbsp capers, chopped
• 2 cornichons, chopped
• 4 anchovy fillets
• 2 egg yolks
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Tabasco, to taste
• 1 tsp fresh lemon juice
• 2 tbsp fresh chives, finely chopped
• Salt and freshly cracked black pepper

Method

1. Finely chop the rump steak by hand using a sharp knife and place into a chilled bowl.
2. In a separate bowl, combine anchovies, capers and Dijon mustard. Add one egg yolk and whisk until smooth.
3. Add shallot, Worcestershire sauce, Tabasco, lemon juice and cornichons and mix gently.
4. Fold the sauce mixture through the chopped beef carefully. Season with salt and freshly cracked black pepper.
5. Fold through chopped chives.
6. Spoon into a ring mould or shape gently on a serving plate.
7. Top with the remaining egg yolk and finish with chives and seasoning.
8. Serve immediately with toast or crackers.

Butcher’s tip

Always use freshly prepared whole muscle beef and cut it by hand. Minced beef introduces too much air and compromises texture and safety. Keep everything cold and prepare immediately before serving.

Start with the right beef

Steak tartare relies completely on freshness and quality. We recommend using freshly cut rump steak, trimmed and prepared the same day.

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