Steak tartare

This recipe for a steak tartare is packed with exciting flavours, which work very well together. Get the best and freshest meat you can. Start the recipe 3 days in advance and freeze the meat for 48 hours, defrosting for 24 hours in the fridge. This will tenderise the meat and make it safer to eat.


  • Organic fillet steak 250g
  • Lime zest
  • 1 tsp Worcester sauce
  • 1 tsp black vinegar
  • 1 tsp Dijon
  • 1/2 tsp of Shaoxin wine
  • 1/2 tsp dark miso
  • 1 clove of black garlic
  • 1 Egg yolk


Once you are ready to make the dish, preheat a pan on a high heat and sear the steak on both sides for 1 minute. This will sanitise the outside.
Leave it to rest for 5 minutes
In the meantime, place all the other ingredients in a large bowl
Chop the meat into small cubes and combine with the flavourings
Leave at room temperature for half an hour, before serving, for the flavours to develop