Beef tartare

Recipe from: 05 November 2012

Ingredients 16
Servings 1
Minutes 00:20


Serving Change
  • 300
    beef fillet - cleaned of all sinew
  • 15
    finely chopped gherkin
  • 15
    finely chopped cocktail onions
  • rinsed and finely chopped capers -
  • to taste
  • 15
    sliced chives
  • 15
    chopped flat-leaf parsley
  • 1
    large free-range egg yolk
  • 5 - 10
    Dijon mustard to taste
  • dash Tabasco
  • dash Worcestershire sauce
  • 20
    tomato ketchup
  • dash brandy
  • Salt
  • freshly ground pepper
  • 4
    free-range egg yolks for serving


Set up a stainless steel bowl half-full of ice and place another bowl on top of the ice.

Using a large, sharp chopping knife, dice the beef for the tartare very finely. Place the meat into the bowl and add the gherkins, cocktail onions, capers, sliced chives, chopped parsley and 1 egg yolk and mix through the beef.

Add mustard, Tabasco, Worcestershire sauce, tomato ketchup and brandy to taste, depending on how spicy you want the tartare to be. Season to taste with salt and freshly ground pepper.

Place the tartare in the fridge until you are ready to serve it.

Place a 6 cm ring mould in the centre of each of 4 plates and spoon in the tartare, pressing it down to form a smooth round.

Place each remaining egg yolk back into a half shell and set in the centre of the tartare.

Serve with toasted sourdough bread.

Taken from Liam Tomlin's cookbook, Lessons with Liam.


Read more on: recipe  |  beef


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