#SaturdaySessions: Steak tartare

#SaturdaySessions: Steak tartare

Raw and ready

Text: Denise Kok

The chefs from The Black Swan share their recipe for this elegant dish that's quick and easy to prepare

Serves 1 

Here's what you'll need

90g Beef tenderloin

5g Finely chopped shallots

3g Finely chopped gherkins

4g Finely chopped pearl onions

2g Finely chopped chives

1 tbs Tartare dressing (recipe below)

1 Raw egg yolk 

5 Potato crisps


Tartare dressing 
(Good for four servings)

40g Ketchup

3g Lea & Perrins

3g Tabasco

10g Dijon mustard

40g Japanese mayonnaise

10g Lemon juice

3 tbs Chili sauce


How to make it

1. To prepare the tartare dressing, mix all the ingredients required for the tartare dressing and set aside. 

2. When preparing the beef for the steak tartare, be sure to keep the meat chilled. Hand-cut the tenderloin into cubes to form ¼" slices.

3. Mix the beef cubes with the tartare dressing.

4. Plate and top with raw egg yolk.

5. Dress with potato crisps for added texture.


For last week's Saturday Sessions, click hereTo view more recipes, click here.