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  • Tom Aikens' Steak Tartare
Tom Aikens' Steak Tartare

Tom Aikens' Steak Tartare

Brought to you by: Great British Chefs
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Brandy and tabasco give this steak tartare a piquant kick. Use the best quality beef you can find.
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  • 320g beef fillet, diced
  • 25g shallots, finely chopped
  • 40g cornichons, chopped
  • 40g baby capers, rinsed
  • ½ red chilli, finely chopped
  • 80ml tomato ketchup
  • 20g dijon mustard
  • 90g mayonnaise
  • 5 drops tabasco
  • 14ml brandy
  • 1 pinch chives, chopped
  • 1 pinch parsley, chopped
  • 4 egg yolks, (to plate)
  • 4 slices sourdough bread, (to plate)


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.

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