Steak Tartar

Makes 2 Servings
Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant.
serve with:
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  • 4 ounces (113g) Sirloin or other lean cut beef
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 tablespoon (15ml) red wine vinegar
  • ½ teaspoon (2.5ml) sea salt
  • ½ teaspoon (2.5ml) freshly ground pepper


  • 2 perfect raw egg yolks
  • 1 shallot, minced
  • capers
  • Dijon Mustard
  • pickled vegetables
  • rustic Italian loaf, crust removed and cut into strips and toasted


Get the steak ready by rinsing it under cold water. Dry it off well and salt it liberally on all sides. This will eliminate any bacteria on the meat. Wrap it well and place in the fridge for 1-2 hours, not longer. Remove, rinse it again and dry completely.

When ready, hand-cut the beef into sheets, then strips and then into small cubes. Then mince it further to desired texture. Season the meat with the olive oil, vinegar, salt and pepper. Adjust to taste.

Shape the tartar using a large cookie cutter or mould and place it in the center of a large plate.

Fill tasting spoons with preferred garnishes and arrange them on the plate with the toasted bread.


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