A true celebration of beef, steak tartare is all about the quality of the meat. For the best experience and a complete peace of mind, choose the highest quality, ideally grass-fed beef fillet steak from your trusted butcher.
Combining the finely chopped (or minced) fillet with just a few simple ingredients, the aim is to let the natural flavour of the meat shine through. Serve with fresh golden brown toast, capers and finely chopped red onions for a decadent entrée or a show-stopping main course.
Wine pairing: Elevate it to a complete gastronomic delight with a glass Vesztergomi Winery's Shiraz Rosé. A meaty rosé with a rich and distinctive character, it is an intriguing choice for rosé-sceptics and red wine lovers alike.
- 300g beef fillet steak - minced or finely chopped
- 1 tbsp mustard
- 1 tbsp concentrated tomato purée
- 1 tsp paprika
- 2 shallots
- freshly ground black pepper
- 2 egg yolks
Trim the steak and then chop finely by hand or mince using a meat grinder or food processor.
In a bowl, mix the meat together with the mustard, tomato paste, paprika and the finely chopped shallots, then season with sea salt and black pepper to taste.
Refrigerate for at least 30 minutes, then serve on a pair of chilled plates, placing an egg yolk in a small indentation on the top.