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Steak Tartare


(Votes count 418)

(Rating average 3,00)

This is, apparently, a simple dish to prepare. However, the difficulty lies in achieving just the right balance between the ingredients. That is, the flavour has to be correct, without the mustard or the Tabasco, or even the Worcestershire sauce, overwhelming the rest of the ingredients.

If anything should stand out, that is the meat, which must of course be top quality, since when working with raw meat it is essential for it to be tender and not at all grizzled.


The amount of meat for four people should be less than a kilo. Although this may seem insufficient at first sight, the remaining ingredients contribute in substantially and, in excess, this dish becomes too heavy on the digestion.

The sirloin must be washed and cleaned before dicing it finely with a knife. Add the other ingredients little by little. You will need to cook two of the eggs and then finely dice them. The raw yolk of the third egg will help bind all the ingredients together. Also mix in the capers, which, due to their peculiar flavour, add personality to the dish, the onion sliced in julienne, the mustard, Tabasco, pepper, fresh parsley and a dash of Worcestershire sauce. Mix all the ingredients together with your hands, while adding extra virgin olive oil until it forms an emulsion and impregnates all the meat, seasoning finally with salt to taste.

The dish may be served in a round mould to give it an attractive appearance, in several round balls, or any other shape that your imagination allows.

Where to try it

This is an easy, quick dish, and one that diners absolutely crave/rave about at the restaurant El Puerto. And rightly so& as is it simply superb.
Steak Tartare
  • 800 gr. sirloin
  • 3 eggs
  • ½ onion
  • Capers
  • Worcestershire sauce
  • Dijon mustard
  • Salt
  • Extra virgin olive oil
  • White pepper
  • Tabasco
  • Parsley
Category Meats