Steak tartare

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  • 4
  • Easy
  • Dairy free


  • 400 g free-range beef fillet, cut as finely as possible (until it resembles course mince)
  • 1 onion, very finely chopped
  • 3-4 gherkins, very finely chopped
  • 2 tablespoons of capers, very finely chopped
  • A tablespoon of English mustard
  • About two tablespoons of tomato sauce (real tomato sauce)
  • A few dashes of Worcestershire sauce
  • 2 egg yolks
  • A handful of chives, very finely chopped
  • 1 chilli, very finely chopped
  • A few slices of your favourite bread, toasted
  • A few handfuls of watercress or wild rocket or baby spinach leaves

Cooking Instructions

In a bowl, combine the meat, the onion, the gherkins, the capers, the Worcestershire sauce, the mustard, the tomato sauce, the egg yolks, the chives and the chilli.

Season generously with salt and pepper, taste and adjust accordingly.

To serve, spoon out some beef mixture into a round mould and turn out onto plates. Serve with  toast and a handful of leaves.

Cook’s note: Eat immediately –  if left the mixture will start to lose moisture. Also, remember these amounts are guidelines. How much you use is totally up to you. This is simple stuff guys.

It looks impressive, it’s easy to make, it’s healthy and if you do the chopping in advance it’s perfect for an impressive dinner party option. Give it a whirl.

Click here to watch Andy cook this dish for South Africa's best chef, David Higgs.

Andy Fenner Recipe by: Andy Fenner
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