Steak tartare spoons

Name: Steak tartare spoons
Yield: Makes 24
Cuisine: French recipes
Ingredients: 150g best-quality fillet steak; 7 finely chopped cornichons; 1 heaped tbsp finely chopped capers; A small handful of fresh parsley, finely chopped; 1 tbsp Dijon mustard; 1 free-range egg yolk

Published: 30 Nov 13
Updated: 18 Mar 24

Test kitchen approved

A spoonful of fillet steak, cornichons and capers, with Dijon mustard and fresh parsley makes a great little canapé.

Makes 24
Less than 30 minutes

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Ingredients

150g best-quality fillet steak
7 finely chopped cornichons
1 heaped tbsp finely chopped capers
A small handful of fresh parsley, finely chopped
1 tbsp Dijon mustard
1 free-range egg yolk

Method

Chop the steak into tiny dice (it’s easier if you pop it in the freezer for half an hour first). Mix with cornichons, capers, parsley, and Dijon mustard. Stir through the egg yolk, then chill, covered, for up to 2 hours. Season well.
Pile onto teaspoons and serve while still below room temperature.

Please not: Contains raw egg and raw meat

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

Per canapé

Calories: 13kcals
Fat: 0.7g (0.2g saturated)
Protein: 1.5g
Carbohydrates: 0.1g (0.1g sugars)
Fibre: 0.1g
Salt: 0.1g

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