Steak Tartare

Steak Tartare
Steak Tartare

I’ve been enjoying the current series of Masterchef, and this was one of the ’10 minute dishes’ that the contestants had to cook. I’d never tried making it before, but was inspired by the show – so here’s my version of this classic dish. It’s really quick to prepare and tastes simply divine, and surprisingly filling for quite a delicate dish.

Top tip: You really can’t get away with anything other than fillet steak for this dish!

Serves 2


Fillet Steak – 1
Gherkins – 4 small-medium
Shallots – 3
Capers – 1 full tsp
Tabasco Sauce – 8 drops
Worcester Sauce – 1/2 tsp
Soy Sauce – 1 1/2 tsp
Mayonnaise – 1 tbsp
Ketchup – 1 tsp
Coriander – large handful

For the poached egg:

Egg – 2 large
Paprika – sprinkle
White Wine Vinegar – 1tbsp

1. Finely chop the gherkins, capers, and shallots.

2. Next, finely dice the steak into roughly 1/2 cm pieces.

3. Chop the coriander by hand, and add all the chopped ingredients to a mixing bowl.

4. Mix in the sauces – tabasco, worcester sauce, soy, mayonnaise and ketchup.
5. Boil a pan of salted water. Add in the white wine vinegar. Once fully boiling crack in the eggs and poach for 3 minutes. Remove immediately and cool in a bowl of iced water.

6. Whilst the eggs are poaching, form your tartare into two patties – you can do this by hand or use a burger press. Place a leaf of coriander on top.

7. Remove the eggs from the iced water, and carefully peel off any loose egg white strands. Place the eggs on your plate, and sprinkle with paprika.

Serve cold with a slice of wholemeal toast.


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