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Steak Tartare

Steak Tartare

Ooh La La, join us as we celebrate all things French for Bastille Day. This Steak Tartare has the perfect balance, from our piquant cornichons to salted capers and classic Dijon mustard.
Course Appetisers
Cuisine French


  • 200g chilled beef eye fillet chill in freezer for a minimum of 30 mins prior to commencing recipe
  • 1 French eschallot, diced
  • 2 tbsp continental parsley, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp SIMON JOHNSON Cornichons, chopped
  • 2 tbsp SIMON JOHNSON Salted Capers, chopped
  • 1 tbsp Extra Virgin Olive Oil

To Serve

  • 2 tbsp SIMON JOHNSON Dijon Mustard
  • Bret's Potato Chips we used Jura flavoured chips
  • 5 SIMON JOHNSON Cornichons whole, not chopped


  • Place eye fillet into freezer, for a minimum of 1/2 hour as beef will be easier to dice once it's sufficiently firm.
  • Trim beef, removing any sinew or fat. Dice beef into small cubes, 0.5mm approximately. We had approximately 1 cup of diced beef after this process.
  • In a small bowl combine mix the diced beef with some extra virgin olive oil. Add some of the eschallot, parsley, chives, cornichons and capers. Keep aside some of the chopped garnishes for serving later.

To Serve

  • Dollop some dijon mustard onto the base of your serving bowl or platter.
  • Spoon beef tartare on top of the mustard, add some of the left over chopped garnishes.
  • Add chips to serve along with additional cornichons before serving.
  • Serve immediately.
Keyword capers, cornichons, mustard, steak


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