Steak Tartare

Yield: Serves 4 people as an appetizer

Recipe & Photo by Natalie Findlay


700g beef tenderloin

80g grainy mustard

4 tsp (20 mL) extra virgin olive oil

1 Tbs (15 mL) Worcestershire sauce

4 tsp (20 mL) lemon juice, freshly squeezed

25g shallots, finely chopped

20g parsley, finely chopped

40g capers, roughly chopped

10g Parmesan, finely grated

3g jalapeños, finely diced

Generous pinch, smoked sea salt

To taste, black pepper

Balsamic vinegar to drizzle


  1. Wash and dry the meat. Freeze for about 20 minutes until the meat is very cold; this will make it easier to cut.
  2. Add all ingredients except the meat and balsamic vinegar in a medium bowl. Stir to combine. Place mixture covered in the fridge until ready to use. Can be made 4 hours ahead.
  3. Dice meat into small cubes. Add meat to the other ingredients and stir to combine. Taste and adjust seasoning to your taste.
  4. Top with a selection of micro greens and drizzle with balsamic vinegar. Serve cold on it’s own or on small toasts.

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