Tom Aikens' Steak Tartare
By Great British Chefs
Published on 27 April 2022
Brandy and tabasco give this steak tartare a piquant kick. Use the best quality beef you can find.Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 320 g of beef fillet, diced
- 90 g of mayonnaise
- 4 egg yolks, (to plate)
- 4 slices of sourdough bread, (to plate)
- 25 g of shallots, finely chopped
- 40 g of cornichons, chopped
- 40 g of baby capers, rinsed
- 0.5 red chilli, finely chopped
- 80 ml of tomato ketchup
- 20 g of dijon mustard
- 5 drops of tabasco
- 14 ml of brandy
- 1 pinch of chives, chopped
- 1 pinch of parsley, chopped
Method
Step 1
In a large bowl, mix together all of the ingredients except the sourdough and the egg yolks, until the mix starts to bind together. Shape the mix into 4 patties using a round cutter.Step 2
Toast the slices of sourdough.Step 3
Plate up the steak tartare patties and drizzle with a little of the sauce left in the bowl. Top with a raw egg yolk and accompany with a slice of sourdough bread. Season and serve immediately.