Recipe for steak tartare

steak tartare1/2 head garlic
small sprig rosemary
90g onglet, trimmed: has to be super-fresh from the butcher
1/2 small shallot
3 cornichon
1 tsp tomato ketchup
drop of tabasco
1 egg yolk per serving
bread for toast
50g butter per serving
chopped anchovy per serving
lemon juice


Rub your chopping board with garlic. Finely chop some rosemary and rub it into the board. Finely dice the cornichon and shallots. Slice the onglet – first with the grain and then against the grain.

Combine the ingredients, adding the ketchup and tomato. Season.

Shape each individual serving with a round pastry cutter. Top with an egg yolk and serve with toast and anchovy butter (mix butter with a chopped anchovy, a squeeze of lemon juice and black pepper).

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