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Steak tartare

Steak tartare

Only a few more weeks until the restaurants are open again, but in the meantime, why not bring the restaurant experience to your own home with a delicious Steak Tartare. We served us with crispy potato slices from Cheshire Farm.

  • 300g of fillet, sirloin or rump, straight from the fridge
  • 1tbsp capers rinsed and finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp flat leaf parsley
  • 1 tbsp EV olive oil
  • 3 dashes of Tabasco
  • 1/2 tsp salt
  • 20 turns of black pepper 
  • 2 Clarence Court Burford Brown egg yolks


  • Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.

  • Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper.

  • Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one. 

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