Steak Tartare
Prep time
Total time
This recipe makes more aioli than you need, so either double up the other ingredients, or store the leftovers in the refrigerator for a few days for another use.
Recipe type: Appetiser
Serves: 2-4
  • 1 egg yolk
  • 5 tablespoons rice wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash fish sauce
  • 1 teaspoon liquid smoke
  • 1¼ cups extra virgin olive oil
  • 4 ounces filet mignon, partially frozen
  • 1 tablespoon finely minced shallot or onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped capers
  • Salt and pepper
  1. Combine the egg yolk, vinegar, mustard, lemon juice, fish sauce and liquid smoke in a blender and blend until smooth. With the blade running, slowly pour in the olive oil until the mixture is well emulsified. Transfer to a covered container and keep cold while you prepare the tartare.
  2. Mince the beef by slicing the partially frozen filet into thin slices, then thing strips, and finally, mincing it. Combine the minced beef with the onion, parsley, capers, and ¼ cup of the aioli. Store gently to combine and season to taste with salt and pepper. Cover and keep cold until serving; serve with toasted baguette slices or crackers.
Recipe by Cooking With MicheleĀ® at