Steak Tartare
Rated 5.0 stars by 2 users
Servings
2
Prep Time
30 minutes
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.

Ingredients
- 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
- salt
- 2 egg yolks
Directions
-
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.
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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.
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