Steak tartare by Tom Aikens
This simple classic of French cuisine is often presented with a raw egg on top. In this recipe, however, a slow-cooked egg is used to accompany it.
Servings: 4 People
Ingredients
For the tartare
- 38 g (1⅓ oz) banana shallots, finely chopped
- 60 g (2oz) cornichons chopped
- 60 g (2oz) capers
- ⅓ red chilli finely chopped
- 125 g (4½ oz) Heinz tomato ketchup
- 30 g (1oz) Dijon mustard
- 135 g (4¾ oz) mayonnaise
- A few drops of Tabasco
- A few drops of Worcestershire sauce
- 17 ml (½ fl oz) brandy
- 5 turns of freshly milled pepper
- 2g (⅓ tsp) salt
- About 350g (12½ oz) sirloin steak, trimmed and diced. You’ll need 80g (2¾ oz) per person
- Chopped chives and parsley
- 4 eggs
For the lemon vinaigrette
- 75 ml (2½ fl oz) lemon juice
- 25 ml (¾ fl oz) white wine vinegar
- A pinch of lemon zest
- 15 g (½ oz) sugar
- 6 g (1/5oz) Dijon mustard
- 200 ml (6¾ fl oz) vegetable oil
- 100 ml (3⅓ fl oz) olive oil
- 2 g (⅓ tsp) salt
- White pepper
Instructions
- Sear the beef on top of some oiled paper.
- Remove once the meat is golden brown and chill.
- Trim off all the seared beef, and cut into 10cm long pieces. Wrap and freeze.
- When semi-frozen, cut into 1cm-thick slices and then dice into 1cm-square pieces.
- Weigh out 80g (2¾ oz) and seal in plastic cling wrap bags. It‘s important to keep it for no more than one day before eating.
- When you come to make the beef tartare, mix the sauce ingredients together and use only enough sauce to bind the meat so it holds its shape. Add around 1 tsp of chives and parsley per tartare. Season well with salt and pepper.
- Take the eggs out of their shells carefully and remove all the white from the egg yolk. Soft steam them at 65°C (150°F) for 45 minutes.
- Serve with toasted juniper powder and some salt.
To serve
- Place the beef tartare in a large, flat, round ring, smoothing over the top so it‘s nice and flat.
- Toss some rocket salad with the lemon vinaigrette and place on the side of the plate.
- Place the slow-cooked egg on top of the beef. Serve with two pieces of sour dough toast.