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Steak Tartare

This tartare is a meal that will impress!


  • Garnish:


  • 1.

    In a bowl mix anchovies, mustard, oil, beer and chutney until well combined then add the onion, capers, cornichons and parsley mix again and taste for seasoning add salt and pepper as required.

  • 2.

    The meat should be chopped finely using a sharp knife – if you can not get it as fine a you want then once you have cut it up quite fine blitz it in a food processor for a second or two at a time and do this once to three times only.

  • 3.

    You do not want to do it long as it will heat the meat which is not a good thing.

  • 4.

    Put meat in the bowl with the other ingredients and fold them through so that they are evenly and well mixed through the meat.

  • 5.

    Taste and adjust seasoning if needed – it can be on the salty side.

  • 6.

    Serve Tartare on a plate, generously scatter the garnish over the top and drizzle a little olive oil around the plate. Accompany with some lightly toasted bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and MALBEC are the best wines to pair with Steak Tartare.


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