Steak Tartare

By Charlotte Clarke

Steak Tartare is a truly beautiful recipe that has stood the test of time.

Whether it’s due to cooking simplicity or it’s strikingly fresh flavour, raw beef dishes have become an increasingly popular fixture at dinner time. For years, Steak Tartare has been made in kitchens the world over and it has many different variations around the world: in Denmark, Steak Tartare is traditionally served with smørrebrød, a dense bread similar to rye, whilst the Chilean version, named crudos, sees a layer of toasted white bread lie underneath the chopped beef.

To make a great Steak Tartare, you will need the finest ingredients. Traditionally hand reared on Heritage Breed farms, we recommend topping the dish with Heritage Breeds Speckled Quail Eggs to bring a touch of sophistication to your dish.

For those who appreciate the charms of finely chopped raw beef, this simple classic is something that needs to be put together with thought and care. Use the freshest, best-quality meat and eggs, ensure you chop the meat very finely and season generously.


  • 100g organic beef fillet, finely chopped
  • 2 gherkins, finely chopped
  • 1 tsp capers, rinsed and drained, finely chopped
  • 1 shallot, finely chopped
  • Half a tsp Dijon mustard
  • Few drops of Tabasco sauce
  • Half a tsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1 Heritage Breeds Quail’s Egg
  • Handful of rocket to serve


  1. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well
  2. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well
  3. Lightly fry the quail’s egg
  4. Spoon the steak tartare mixture onto a plate with a handful of rocket and top with the fried quail’s egg