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Steak tartare

French recipe

Steak tartare

Preparation : 10 min Resting : 30 min
Cooking : - Equipment :
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Serves SERVES 4 to 6 :
600 g beef e.g. fillet steak
1 red onion, quartered
2 banana shallots, halved
3 tblsp capers
½ bouquet flat parsley
2 ½ tblsp olive oil
2 tblsp Worcestershire sauce
2 tblsp Ketchup®
1 tsp Tabasco® sauce
1 tsp French mustard
Mixed peppercorns

Place washed parsley leaves, onion and banana shallots in transparent bowl with metal blade, then blend with FOOD PROCESSOR programme for about 10 seconds.


Cut meat into large cubes and add with capers to bowl, with salt, pepper, sauces, mustard and olive oil and press the pulse button several times to obtain the right consistency. Make sure meat is not chopped too finely. It should not be mashed.


Refrigerate for 30 minutes before serving.


Place two or three tablespoons of meat mixture in a pastry cutter on each plate. Serve with mixed leafy greens or rocket.

© Photo Sandra Mahut
© 2014 Hachette Livre (Marabout)
Chef’s tip

You can also serve steak tartare with an egg yolk on top.
Fillet steak can be replaced with fattier cuts such as brisket, shank, or bottom round.


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