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June 14, 2013

Guest Recipe: Eric Chavot’s Steak Tartare

By Spear's

The executive-chef and owner of Brasserie Chavot in Mayfair presents his version of the classic dish

Eric Chavot’s Steak Tartare

The executive-chef and owner of Brasserie Chavot in Mayfair presents his version of the classic dish



500g Rump of beef                 
2 Large Shallots                 
2tbs Lilliput capers                 
2tbs Gherkins chopped                     
2tbs Chopped parsley             
2tbs Olive oil                 
Salt & pepper (to taste)                
80g Hellman’s Mayonnaise         
10g Dijon mustard                
30g Tomato ketchup             
5g Worcestershire sauce             
Tabasco sauce (to taste)    

1. Get the best quality fresh rump of beef. chop it finely and refrigerate till needed.
2. Make the dressing by mixing the mayonnaise with ketchup, Dijon mustard, worcestershire sauce and tabasco.
3. Combine the beef with shallots, capers, gherkins and chopped parsley and the dressing using a fork to mix them together.
4. Check the seasoning and serve with a raw egg yolk on top.
5. Serve some chips and toasted sour dough bread alongside.

Read a day in the life of Eric Chavot

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