Galician Steak Tartare

20 mins

4 people

Prep Time

10 mins

Cook Time

10mins

Total Time

20 mins

The modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l'Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l'Americaine and steak tartare has disappeared.

Ingredients
Method

400g of Galician sirloin or beef fillet, finely diced
40g of banana shallots, finely chopped
40g of cornichons, finely chopped
40g of baby capers, finely chopped
1 tbsp of tomato ketchup
1 tsp of Dijon mustard
5 drops of Tabasco
10ml of Spanish brandy
1 tsp of chives, finely chopped
1 tsp of flat-leaf parsley, finely chopped
Salt and freshly cracked black pepper to taste
To serve:
4 quail egg yolks
4 slices of sourdough bread
Rocket leaves
Extra virgin olive oil

In a large bowl, combine all the ingredients for the steak tartare until the mix starts to bind together. Allow the mix to sit for 10 minutes for the flavours to blend together.
To plate the steak tartare, spoon the mix into an individual round cutter mould on all four plates. Drizzle each portion with a little of the sauce left in the bowl. Top each tartare with a raw quail egg yolk and accompany with a slice of toasted sourdough bread and some dressed rocket leaves in extra virgin olive oil. Season with a touch of salt and serve immediately.

Ingredients

400g of Galician sirloin or beef fillet, finely diced
40g of banana shallots, finely chopped
40g of cornichons, finely chopped
40g of baby capers, finely chopped
1 tbsp of tomato ketchup
1 tsp of Dijon mustard
5 drops of Tabasco
10ml of Spanish brandy
1 tsp of chives, finely chopped
1 tsp of flat-leaf parsley, finely chopped
Salt and freshly cracked black pepper to taste
To serve:
4 quail egg yolks
4 slices of sourdough bread
Rocket leaves
Extra virgin olive oil

Method

In a large bowl, combine all the ingredients for the steak tartare until the mix starts to bind together. Allow the mix to sit for 10 minutes for the flavours to blend together.
To plate the steak tartare, spoon the mix into an individual round cutter mould on all four plates. Drizzle each portion with a little of the sauce left in the bowl. Top each tartare with a raw quail egg yolk and accompany with a slice of toasted sourdough bread and some dressed rocket leaves in extra virgin olive oil. Season with a touch of salt and serve immediately.

Add To Basket

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Galician Beef Sirloin Joint

£45.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco