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    Galician Steak Tartare

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    Total time
    20 mins
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    • 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


    Galician Steak Tartare is 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.


    1. 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.
    2. 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.

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