Steak tartare

Chris Badenoch adds some extra flavour dimensions to this French classic with soy sauce and a serving of toasted sweet brioche
Steak tartare
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 400 g rib eye beef, chilled
  • 6 cornichons, finely chopped
  • 4 shallots, finely chopped
  • 2 tsp Dijon mustard, plus extra to serve
  • 2 tsp soy sauce
  • 1 tsp olive oil
  • 2 slices brioche
  • 2 egg yolks
  • 1 tsp sea salt


1. Using a very sharp knife, finely chop the chilled beef and place into a bowl.

2. Add the cornichons, shallots, Dijon mustard and soy sauce. Mix well, adjusting the seasoning to taste. Chill in the fridge until ready to serve.

3. Heat the olive oil in a griddle pan and toast the brioche slices for 1-2 minutes on both sides, or until golden-brown and crisp. Cut the brioche into fingers.

4. Place a ring mould onto each serving plate and spoon the beef mixture in, pressingly down lightly. Make a small indent in the top of the mixture and place the egg yolk on top.

5. Gently remove the ring mould from the steak tartare. Place the sea salt on the side of the plate along with an extra teaspoon of Dijon mustard. Serve with the toasted brioche fingers alongside.

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