Steak Tartare

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

Recipe for Kenwood by Eugene Hamilton


  • 400g eye fillet steak
  • 65g pickled gherkins
  • 40g capers
  • 2 sprigs parsley
  • 60g red onion
  • 1 tbsp brandy
  • 2 tbsp Worcestershire sauce
  • 1 tsp Tabasco pepper sauce
  • 2 tbsp tomato ketchup
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • Flakey salt
  • ½ tsp ground black pepper

  • 1 medium loaf ciabatta
  • 2 tbsp olive oil

  • 4 egg yolks
  • 50g Parmigiano-Reggiano
  • 1 fresh truffle


  1. Fit the mincer attachment using the largest diameter die. Place the mixing bowl underneath the mincer. Feed the eye fillet pieces through the mincer on a medium speed. Place the bowl into the fridge until needed.
  2. Using the food processor attachment, add the onion, gherkins, capers & parsley. Attach the lid and pulse until a fine dice is achieved.
  3. Into the bowl with the minced beef add the mixture from the attachment along with the brandy, Worcestershire sauce, Tabasco, ketchup, Dijon, egg yolks, salt & pepper, then attach the K-bar and stir at speed 1. Until the mixture is combined (do not over mix). Check and adjust seasoning if required.
  4. Preheat the oven grill. Slice the ciabatta into 1cm thick slices. Brush each slice liberally with olive oil, then toast both sides under the medium–high oven grill until golden and crisp.
  5. To serve, divide the mixture into 4 and make round balls with them. Press onto the plate to flatten a little. Make an indent into the top of the tartare and add an egg yolk.  
  6. Add small dots of the roasted garlic & horse radish aioli on the plate then place the toasted ciabatta beside the tartare and garnish with freshly grated parmesan and fresh truffle if you have it.

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