Fresh dish, cold and sophisticated food. Very simple to do. Just chop, mix and assemble. Refreshing!


  • 350 grams of finely chopped filet mignon
  • Green chili to taste, finely chopped
  • Chives to taste, finely chopped
  • A handful of watercress
  • ¼ onion
  • 1 egg yolk
  • 1 quail egg yolk without the white
  • 2 pickles
  • Tabasco pepper to taste
  • 1 teaspoon of capers
  • 2 teaspoons Dijon mustard
  • 2 teaspoons of ketchup
  • 1 teaspoon of brandy
  • 2 teaspoons of Worcestershire sauce
  • A portion of toast
  • Salt to taste
  • Olive oil to taste
  • 1 gem (to decorate)

Preparation Mode

  1. Toast, watercress, pickles and capers will decorate the dish.
  2. Place the meat in a bowl with ice underneath to keep it cool.
  3. Reserve the Worcestershire sauce.
  4. In a bowl, place the remaining ingredients and mix.
  5. Add the Worcestershire sauce and mix.
  6. Add the raw meat and mix again.
  7. Using a hamburger ring, place the meat to assemble the dish.
  8. Unmold and place the egg yolk in the center.
  9. Decorate the plate.

Mom Tips

Steak Tartare is a refined dish that is very common in French restaurants.

Use fresh eggs. If you prefer, sift in the egg yolk and quail egg yolk.

Serve the steak tartare with leafy salad.

See also our raw kibbeh recipe.


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