Steak Tartare
Our head chef at Gimlet, Colin Mainds, is also a fan of the tableside tartare and, with some input from us, he and Samy came up with the right balance of texture and flavour. Most of our ingredients are stalwarts of classic steak tartare but we believe the flavours should be big and bold, so we don’t hold back on Tabasco, cornichons, capers, Worcestershire or chives (because, really, there can never be too many chives). We do add a few drops of lemon juice to bring a subtle flash of acidity to the mix and top the meat with a couple of excellent anchovies but, those few modifications aside, we stick to the script.
Obviously we pay strict attention to the quality of the beef. With steak tartare, the texture of the meat is important, so all our steak tartare is hand cut (grinding or mincing makes it too paste-like). We use rump cap or flank because it has much better texture than something like eye fillet. As an added bonus, it also has more flavour than eye fillet.
Please try this at home.
Ingredients 17
200 g beef rump, diced into 3 mm (⅛ in) pieces
6 cornichons, finely diced
Handful flat-leaf parsley, (italian parsley), finely chopped
1 tbsp salted capers, rinsed and finely chopped
1 golden shallot, small, finely diced
1 tbsp Dijon mustard
1 egg yolk
1 tsp Worcestershire sauce
50 ml light olive oil
1 tsp tomato sauce (ketchup)
1 tsp lemon juice, freshly squeezed
salt and freshly ground black pepper, to taste
tabasco sauce, to taste
2 anchovy fillets
To Serve
chives, finely chopped, to serve
baguette, sliced
French fries
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Method 5
Dice the into 3 mm (⅛ in) pieces and place in a mixing bowl. Set aside in the fridge.
Finely dice the , , , and (this may seem torturous but the more uniform the size of the dice, the more refined the mouthfeel of the tartare).
Combine the , , and in a small bowl. Season with a little salt and black pepper. Using a small whisk, vigorously whisk while drizzling the into the bowl to emulsify.
Add the and, using a spoon, stir vigorously to combine. Continue to beat for 2 minutes to develop the texture.
Add , , and and mix to combine. Adjust the seasoning to taste with salt, black pepper, , and Tabasco. Place a stainless-steel ring onto a serving plate and spoon in the tartare mixture, spreading it evenly. Carefully remove the stainless-steel ring, then garnish with the finely chopped chives and lay the on top. Serve with sliced baguette and French fries.
Meatsmith's tips
We serve it with fries, slices of grilled baguette and a vinaigrette-dressed butter lettuce salad, so it’s the perfect classic weekday power lunch dish, really. But it’s also brilliant to serve your guests at a dinner party, particularly if you want to add a little theatre.
