Category Snack

MY Steak Tartare

My Steak Tartare

I am back!
After a very long hiatus (7 years to be exact) I'm finally reviving Home Cooked Heston!
Between raising kids, chasing adventures and surviving a pandemic, life kept me well away from the blog, but the cooking never stopped, and now I'm finally ready to share again.
What better way to make a comeback than my very own Steak Tartare recipe! Over the years I've honed this recipe from a combination of chefs and culinary institutions I admire, and I genuinely believe this is my best version yet. This has even impressed people who swore they would never give eating raw beef a go have and come back for seconds again and again, so trust me on this one.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 people
Course: Snack, Starter
Cuisine: French
Ingredients Method Notes

Ingredients
  

Baguette Crisps
  • 1 Baguette Thinly cut
  • 2 g Carraway Seeds
  • 27 g Olive Oil Coarsely Ground
  • Extra Whole Cornichons
Beef Tartare
  • 250 g Filet Steak Whole
  • 25 g Dijon Mustard (1 Tbsp)
  • 25 g Whole Grain Mustard (1 Tbsp)
  • 10 g Baby Capers Minced
  • 10 g Shallots Minced
  • 10 g Chives Minced
  • 10 g Cornichons Minced
  • 1-2 Egg Yolks
Herb Oil
  • 300 g Neutral Oil I use Grape Seed
  • 60-70 g Herb (1.5 Cups, Firmly Packed)
Dressing
  • 200 ml Herb Oil
  • 40 ml Worcestershire sauce
  • 6 drops Tabasco
  • 3 g Salt

Method
 

  1. First preheat your oven to 180°C and mise en place all ingredients .
  2. For baguette crisps. Slice the baguette as thinly as possible to 2-3mm-thick. Place slices on a large oven tray lined with baking paper, then brush with oil, sprinkle with the Carraway and season to taste. Bake until lightly golden (8-10 minutes). Set aside to cool then store in an airtight container.
  3. For the beef, (I recommend putting in the freezer for 30 minutes prior for easier slicing, but its not necessary) hand-cut beef into sheets, then strips, then chopped into cubes as thin and as small as you can. I like my tartare with a roughly chopped texture, but you can aim for any texture you like, even ground. Then combine with remaining ingredients in a bowl, season to taste, mix well then cover directly with plastic wrap to prevent oxidisation, keep chilled.
  4. To Assemble, spoon the mixture into a ramekin, small bowl or the larges ring cutter you have and place onto a plate or board. Make a well in the centre, carefully place the egg yolk (I like to put on two, one is never enough) on the tartare, season to taste and serve with the baguette crisps and the extra cornichons. Enjoy!

Notes

🍺 My friends over at Mane Liquor recommend pairing this with Artisan’s Belgian Blonde Ale — a perfect match for the rich flavours of the tartare.
🍷 If wine is more your style, my good friend Brenno from The Wine Animal suggests De Bortoli’s PHI Gamay Noir — a brilliant choice that won’t overpower the dish.
🥃 More of a spirits person? My man Chad over at Distrikt, who has ties with some of the big distillers here in WA, recommends pairing this with the Distrikt Ga-Lactic Malt Zero ‘Straight-Rye’ Triple Cask — a bold and complex choice that stands up beautifully to the richness of the tartare.