That Day I even Impressed Myself: Homemade Steak Tartare

As you know, or may not know, the majority of the cooking duties in our lil’ household are managed by my other half (also known as my Noble Savage, and co-blogger on  So when Father’s Day came around, I bumped him aside with my ample hips, and stated with calm conviction: “I’ve got this”.  On the menu – Steak Tartare as starter, and Coq Au Vin Blanc as mains!

“Steak Tartare!”, I hear you gasp.  “Isn’t it like raw meat and raw egg and raw everything??”  Oh yes, it sure is. Watch me go.

It is important to note to ensure that you use high quality meat, and keep your kitchen surfaces as clean as possible.  That was kinda like a public safety announcement, because logic. 

Okay, so here we go!  I used a recipe from Chowhound, and tweaked it a bit (I added more anchovies and capers, etc)

  • 5 medium anchovy fillets (I used the oil-packed type), minced
  • 3 teaspoons brined capers, drained
  • 3 teaspoons Dijon mustard
  • 2 large egg yolks
  • 300g sirloin, diced (small) – make sure the sirloin is kept chilled until ready for use.
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped Italian parsley leaves
  • 4 teaspoons olive oil
  • 3 shakes Tabasco (Original)
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon dried chili flakes

Steak Tartare BoozyFoodie BoozyFoodie Foodblog

  • Mix anchovies, capers, and mustard together in a bowl, mash ingredients until evenly combined.
  • Mix in egg yolks.
  • Use a rubber spatula, fold in the remaining ingredients.
  • Season well with salt and pepper.

Be honest, isn’t that just the easiest recipe ever.  No cooking required, whatsoever.

Scoop into 2 ramekins, pressing the steak tartare mix down a bit.  Carefully turn over onto your serving plate. Garnish with fresh parsley and chopped red onion.

I served it with Woolies Classic Toast.  If I do say so myself, it was really delicious!  I should have made more. Note to self – for the next time.

Steak Tartare BoozyFoodie Boozy Foodie Foodblog

This serves two.

And NS’s verdict?  He was really impressed – this being his first time having steak tartare as well.  So win-win all the way!

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