A dish that is easy and quick to prepare, the steak tartare is a favourite for red meat lovers.

It is important that the steak is ultra fresh and that it is not prepared in advance – most good restaurants will prepare this at the table – if it isn’t, I wouldn’t order it.

Buy good steak that is minced in front of you, burgers etc are not really good for this due to their high fat content and added ingredients – if you can, get your butcher to mince quality fillet steak for you. Good butchers will be able to chop it finely with a knife, which makes for a much better result than a mincing machine.

This is one of those , all-or-nothing dishes – either the ingredients are excellent and of top quality, or it may be better to leave it well alone.

Keep the steak refrigerated before use so it is cold when you mix it.


Level : Easy

Preparation time : 10 minutes

Cooking time : No

Serves 4


Ingredients :

600g fresh minced fillet steak (ask your butcher to coarsely mince it)

7 cornichons (not the large sweet variety)

4 shallots finely chopped

1 tbsp Dijon mustard

4 tbsp tomato ketchup

2 or 3 dashes of Tabasco sauce

4 egg yolks

2 tbsp good olive oil

1 tbsp Worcestershire sauce

1 tbsp Cognac or Armagnac

1/2 tbsp anchoïade or 2 finely chopped fillets of anchovies

3 tbsp finely chopped fresh coriander

1 tbsp finely chopped fresh parsley (I prefer the flat-leaved variety but curly will do)

Freshly ground black pepper

Freshly ground sea salt

Ground paprika

Ground chilli powder


Preparation :

Mix together all of the liquid ingredients in a mixing bowl with the mustard, add the finely chopped shallots and cornichons, season to taste – add more Tabasco if you prefer your steak to have a kick.

Mix in the steak thoroughly then add the finely chopped parsley and coriander, check the seasoning.

Shape the steak mix on each plate with a pastry round, put a half eggshell on top with an egg yolk in each, sprinkle with a pinch pf chilli and paprika powder.

Serve with a fresh green salad or roquette salad and french fries.

The contrast of flavours, the texture of the steak and the crisp salad with the hot French fries makes for a delicious experience.


Serve with a slightly chilled Beaujolais, Haute Côtes de Nuit, Châteauneuf du Pape, Corbières, Brouilly, a white Bourgogne Alligoté, a Chablis, or a Rosé Tavel or Côtes de Provence.

Bon appétit!


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