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Steak Tartare

A classic French recipe by Rachel Khoo. Steak tartare combines quality beef fillet with an egg yolk for an indulgent dish. Season with Tabasco or Dijon mustard.

From the book


There’s honestly not much to making steak tartare. A good-quality fillet of beef, minced or chopped, with some condiments: c’est tout! Some bistros serve their tartares already seasoned and with the condiments mixed into the meat. I prefer the easier option of just serving the condiments on the side. This way, everyone can customize their tartare to their own taste.

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800g very fresh beef fillet, minced or finely chopped by hand
4 fresh egg yolks*
Pepper (optional)
4 tbsp capers, finely chopped
2 shallots, finely chopped
8 cornichons, finely chopped
½ bunch of parsley, finely chopped
Dijon mustard
Worcestershire sauce


Divide the beef between 4 plates, using your hands to form the meat into patties. Top each tartare with an egg yolk, and sprinkle with pepper if you like. Put the chopped condiments into little bowls, and pop the mustard, Tabasco and Worcestershire sauce on the table for everyone to help themselves. Serve with some crusty bread.

* This classic steak tartare is served with a raw egg yolk, but I prefer mine without as I find the egg too rich with the meat.

Japanese twist

Try the following accompaniments instead of the classic condiments above.

1 tablespoon sugar * 5 tablespoons rice wine vinegar * 1 small cucumber, cut into very small cubes * 2 daikon (white radishes), about 20cm long, cut into very small cubes

Dissolve the sugar in the rice wine vinegar. Stir in the cucumber and radish. Leave to marinate for 30 minutes, stirring occasionally. Serve with some pickled Japanese ginger and a small dab of wasabi paste.

Preparation time: 10-15 minutes. Resting time: 30 minutes (for the Japanese condiment).


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From the book: The Little Paris Kitchen

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