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8/19/2014 11:32 AM grooming • 0 Comments

Steak Tartare Sandwich

This is one of the greatest raw dishes in the world and one of the pleasures of a Parisian lunch. I prefer it with a good bread like pumpernickel, rye, pain au levain, sourdough or wholemeal.


Serves 2



  • 4 oz very fresh beef fillet
  • 1 anchovy fillet
  • 2 gherkins
  • 1 tsp rinsed capers
  • 1 tsp Dijon mustard
  • A dash of Tabasco
  • A dash of Worcestershire sauce
  • 2 slices dark rye or pumpernickel bread
  • 1 egg yolk



1. Very finely chop the beef, anchovies, capers and gherkins by hand or whizz in a food processor, adding the mustard, a dash of Tabasco and a dash of Worcestershire sauce.


2. Spread the tartare on two slices of plain or toasted dark rye or pumpernickel bread. Top with a fresh egg yolk, still in its half shell, so you can add a little egg to the meat as you eat it, enriching and binding it.