Beefsteak Tartare

This dish is the equivalent to Shashimi for me. Although not everyone likes to eat raw meat, the trick is to get the proper cut of meat and follow the ingredients and preparation. It can be served as a main course but in most cases, it maybe better suited to have as an appetizer.



  1. Chop the meat by hand with a sharp knife until very fine (food processors don't work too well as it bruises the meat).
  2. Make 4 patties of steak (for an appetizer make patties 2-3 oz) and place each patty on wax paper on a cold plate.
  3. Boil the eggs for 2 minutes, remove sauce pan from the heat and leave the eggs in the pan for another 45-60 seconds. Remove the yolks and set aside the egg whites for the dressing.
  4. Make a hole in the center of each steak patty and place egg yolk in each hole (less for appetizers); sprinkle lightly with salt and pepper.

Make a Dressing:

  1. In a bowl stir garlic into olive oil. Chop egg whites fine. Combine olive oil, chopped egg whites, lemon juice and vinegar.
  2. Beat well with whisk or fork; discard bits of garlic. Add capers, scallions parsley, Worcestershire sauce, mustard and anchovies; beat well.
  3. Taste carefully for salt and adjust if needed, but be careful as anchovies are salty.


Toast Italian bread slices in oven, place on plates (platter for appetizers). Transfer carefully patties on top of toast, spoon dressing over raw meat with a spoon.

Serves: 4 or up to 12 appetizers

Wine Pairing

Esser® Vineyards Sauvignon Blanc

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