Steak tartare

This delicate dish is deliciously unique.

  • 40 mins preparation
  • Serves 4
  • Print
Steak tartare is a dish of raw finely chopped beef seasoned with onions, capers, pepper, Worcestershire sauce, and other flavours with a raw quail egg.


Steak tartare
  • 600 gram piece beef eye fillet, trimmed
  • 2 clove garlic, crushed
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon tabasco sauce
  • 1 teaspoon worcestershire sauce
  • 4 quail eggs
  • 1 red onion (100g), chopped finely
  • 1 tablespoon drained capers, rinsed, chopped finely
  • 4 anchovy fillets, chopped finely
  • 1/4 cup finely chopped fresh flat-leaf parsley


Steak tartare
  • 1
    Chop beef finely; combine beef in large chilled bowl with garlic, mustard and sauces. Divide tartare mixture among serving plates, making a small well in the centre of each mound.
  • 2
    Crack one egg carefully into each well. Divide onion, capers, anchovy and parsley among serving plates; serve immediately.


Buy the freshest beef available; it is always a good idea to check with your butcher to find out if the meat you purchased can be eaten raw. It is very important to keep the beef as cold as possible when preparing this recipe. Use a sharp knife to chop the beef so that it neither tears nor becomes overly minced.

More From Women's Weekly Food