Steak tartare
Classic steak tartare made with finely chopped beef, capers and pickled cucumber, served on dark rye and topped with a fresh egg yolk.
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
100 grams
Beef fillet
2
Pickled cucumbers
1 teaspoon
Capers
1
Shallots
0.5 teaspoon
Dijon mustard
2 drop
Tabasco
0.5 teaspoon
Worcestershire sauce
to taste
Salt
to taste
Ground black pepper
1 slice
Rye bread from peeled flour
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the chopped beef into a bowl along with the pickled cucumber, capers and shallot. Mix thoroughly to combine.
Step 2
Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper, then mix again until everything is evenly incorporated.
Step 3
To serve, spoon the steak tartare onto slices of plain or toasted dark rye bread.
Step 4
Make a small indentation in the centre of each portion and carefully place a fresh egg yolk on top. Serve and eat immediately.
Author note
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