Steak Tartare

steak and chickpeas 004_phixr

After about five months of mocking the 5:2 diet as a ridiculous trend and glorified masochism, I have decided to  give it a go. I’m a complicated person. So far, three weeks in, it’s not as bad as I thought it would be. That being said, I have eaten more courgette than a human being should ever have to. For those unfamiliar, it is the latest diet that is being equal parts touted and derided by most newspapers. It involves only eating 500 calories on two non-consecutive days a week, and thats about it. You can get a surprising amount of food out of 250 calories. It just tends not to be food that you would otherwise willingly eat. So far, the only thing I have found to eat that is genuinely delicious is steak tartare.  Steak tartare is a staple of Danish restaurants who have taken the French influence to heart. It’s essentially a rich meat mayonnaise, which sounds equal parts delicious and disgusting. It is a dish which really relies on the quality of its ingredients. There are many different versions, with olives and chives and all sorts of things, but I like the Danish version which tends to strongly feature tarragon. This is a relatively quick and easy thing to make, given that it does not involve any cooking, and is nice for a hot Summer’s evening.

Serves 2 (if you’re not aiming for a 250 calorie meal you might want to add some salad or side dish to this).


  • 300g rump steak
  • 2 raw egg yolks
  • 2 tsp finely chopped fresh tarragon
  • 2 tsp finely chopped fresh parsley
  • 2 tsp finely chopped shallot
  • 2 tsp finely chopped parsley
  • 2 tsp finely chopped capers
  • 1-3 tsp mustard and/or grated raw horseradish (it depends on your personal taste, and the mustard used)
  • 1-2 tsp Worcestershire sauce (optional)
  • Salt/pepper


  • This is the part where I admit the boy usually does the hard part of sorting out the steak in a gesture of culinary chivalry.
  • You can either very finely chop the steak (freezing it for 20 minutes first should help), or using a very sharp knife, scrape across the surface of the beef almost like your peeling it, so fragments of the meat gather on the edge of your knife.
  • Combine the beef with the remaining ingredients
  • Whisk either by hand or with an electric whisk for about 20-30 seconds to combine all the ingredients.
  • Check the seasoning and serve.

5 thoughts on “Steak Tartare

  1. Had Steak Tartar with a raw quails egg cracked over the top in one of Gordon Ramsay’s restaurants a few years back. Not my cup of tea. However my “palate” has grown up since then andI think I am ready to give it another try. Love your blog by the way 🙂

    • I have to say having a raw egg on top would put me off. When its mixed in like this you don’t really taste it, it’s more there to bind it all together than for flavour.

  2. Pingback: Bastille Day | Canal Cook

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