Sirloin Beef Tartare

Yield: Serves 2


335 g AAA beef sirloin

2 Tbs (30 mL) grainy mustard

1/3 cup minced shallots

1/3 Tbs minced gherkins

2 Tbs cup finely chopped parsley

Worcestershire sauce to taste

Hot sauce to taste

Cold pressed canola oil to taste

1 egg yolk, in tact with all whites removed

Pinch of fresh grated horseradish

Salt and pepper


  1. Finely dice the sirloin, removing any connective tissue or silver-skin. Do not trim off the fat. Pass over the meat several times with your knife
  2. Mix in mustard, shallots, gherkins, parsley, Worcestershire, hot sauce, oil and salt and pepper
  3. Note: All garnish measurements are suggestions, as tartares vary to personal taste. Add enough oil to moisten dish, but be careful not to oversaturate
  4. Top tartare with raw egg yolk and freshly grated horseradish
  5. Serve with anything you can pick it up with, such as crostini, crackers, fresh bread, fresh heirloom tomato or crisp lettuce

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