Steak Tartare is easy to make at home as long as you have access to a good butcher and can find a very fresh free-range egg. There are so many variations of this recipe so feel free to adapt it to your taste.
300g beef fillet or sirloin steak, chopped finely (the meat needs to be very fresh and very lean, and bought from a good butcher)
2 shallots, peeled and finely minced
1 teaspoon capers in salt, rinsed and finely chopped
1 tablespoon cornichon, finely chopped
1 tablespoon tomato ketchup
3 teaspoons Worcester sauce
1 teaspoon Dijon Mustard
3-5 drops Tabasco to taste
Sea salt and freshly ground black pepper
1 free-range egg yolk (from an absolutely fresh egg) – optional
Melba Toast or endive leaves
1. Mix the steak, shallot, capers, cornichon, tomato ketchup, Worcester sauce, Dijon Mustard, Tabasco sauce (go lightly, you can add more later) and a pinch of salt and black pepper together, tumbling the mixture gently with a spoon rather than stirring it. Taste and adjust the seasoning and add more Tabasco if you like it hotter.
2. Mound the tartare in the middle of a plate (if you use a ring-mould, it’s easier), make a dimple in the middle and add the raw egg yolk if using. Serve immediately with Melba toast or endive leaves.
Try this clever way to make Melba Toast
The quickest way to make Melba Toast is to take a slice of white bread, roll it flat with a rolling pin, cut the sides off and toast it on a baking grid in the oven (so the heat can reach both sides). You can also use a toaster but you need to watch them, they are so thin they burn easily.
How to make Melba toast the traditional way
To make Melba toast the traditional way, toast slices of white bread on both sides, remove the crusts, lay the warm toast flat on a cutting board and using a serrated bread knife, split the bread down the middle to make two thin slices of toast. Toast the un-toasted sides of the bread under a grill. You can make them in advance and warm through in the oven or on a dry pan before serving.
Food safety note:
Never serve raw meat to anyone with a compromised immune system. Always buy the beef for a steak tartare from an excellent butcher the day you intend to make the dish – it’s easier to chop the meat at home to get the texture you like but if you prefer, ask the butcher to do it for you. Use the meat on the same day that you buy it and keep it in the fridge until you are going to make the steak tartare.