Steak Tartare

  • PrepTime: 10 Mins
  • CookTime: 0 Mins
  • TotalTime: 10 Mins


  1. 2 large free-range egg yolks
  2. 1 lemon, juiced
  3. 7 tablespoons extra-virgin olive oil
  4. 1 tablespoon Worcestershire sauce
  5. 4 ounces aged beef fillet steaks
  6. 1 tablespoon gherkins, finely chopped
  7. 1 tablespoon Dijon mustard
  8. 1 red onion, very finely chopped
  9. Kosher salt, to taste
  10. Freshly ground black pepper, to taste


  1. Gather the ingredients.
  2. In a bowl, whisk egg yolks until light yellow, then gradually whisk in lemon juice and olive oil a little at a time. Make sure you only add small amounts while whisking as adding too quickly can sometimes make mixture curdle. Finally, whisk in Worcestershire sauce.
  3. Remove any surface fat from steak, then cut into thin 1/4-inch slices following the grain of the meat. Cut each slice into thin strips, then cut again to create small cubes.
  4. Place cubes in a bowl, add dressing, and stir well. Add gherkins, mustard, and red onion. Add salt and pepper to taste.
  5. Cover and chill in refrigerator if not serving immediately. When ready to serve, place a 4-inch chef's ring onto 2 plates. Divide tartare equally between rings and press gently with the back of a small spoon in order to evenly compact the tartar in the ring.


  1. The key to making this recipe work really well is to make sure the steak is finely chopped and the gherkins, too. The red onion must be sliced as thinly as possible then chopped into the tiniest pieces. The onion is there to add flavor, but not to dominate each bite.
  2. This version of steak tartare is delicious with its lemony dressing, but if you want to change slightly, consider using yuzu instead of lemon in the dressing.
  3. You can also switch out the red onion for finely chopped shallot, add 1/2 clove of finely minced garlic, and garnish with flat-leaf Italian parsley.