Beef tartare

Beef tartare

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  • 6
  • Easy
  • 25 minutes
  • 15 minutes
  • Creation Syrah Grenache 2018


  • oil, for deep-frying
  • 4 large potatoes, peeled and thinly sliced
  • Maldon salt, to taste
  • 6 baby onions, thinly sliced
  • 1 t salt
  • 400 g beef fillet, cut into small cubes
  • 1 lemon, zested
  • 1 T wholegrain mustard
  • 1 T Worcester sauce
  • 1 t olive oil
  • green peppercorns, to taste
  • For the dressing:
  • ½ cup sour cream
  • 2 T Woolworths creamed horseradish
  • ½ lemon, juiced
  • salt, to taste
  • 10 g fennel fronds, to garnish

Cooking Instructions

1. Preheat the oil in a large pan over a medium heat.

2. To make the dressing, combine the sour cream, horseradish, lemon juice and salt. Chill until ready to serve.

3. Deep-fry the potatoes until crispy. If they are caramelising too much, lay them on a baking tray and finish in the oven at 120°C for 15 minutes. Season with salt.

4. Season the baby onions with salt and allow to stand for 10 minutes to marinate. Toss the fillet with the lemon zest, mustard, Worcester sauce, olive oil and green peppercorns.

5. When ready to serve, top the dressing with the fennel fronds and serve the tartare cold with the crisps.

Cook’s note: Serve with Woolworths crisps if you like.

Find more Christmas recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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