Steak tartare is a classic French dish, but one that is now loved across the world. There are many variations on the original dish and this recipe is French in origin, but with the slight twist of a lemony, sharp-dressing. The dish includes finely chopped gherkins and tiny pieces of red onion stirred throughout.
Ingredients
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2 large free-range egg yolks
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1 lemon, juiced
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7 tablespoons extra-virgin olive oil
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1 tablespoon Worcestershire sauce
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4 ounces aged beef fillet steaks
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1 tablespoon gherkins, finely chopped
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1 tablespoon Dijon mustard
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1 red onion, very finely chopped
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Description
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Gather the ingredients.
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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.
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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.
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Place cubes in a bowl, add dressing, and stir well. Add gherkins, mustard, and red onion. Add salt and pepper to taste.
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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.
