Scotch Beef steak tartare on Guy's paper

Quality Meat Scotland


Standard Supplier 14th May 2015
Quality Meat Scotland


Standard Supplier

Scotch Beef steak tartare on Guy's paper

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!


  • 200g extremely fresh Scotch Beef fillet or sirloin, finely minced by knife.
  • 2 anchovy fillets, finely chopped.
  • 2 large shallots, finely chopped.
  • Tablespoon of capers, finely chopped.
  • Tablespoon of cornichons, finely chopped.
  • Tablespoon whole grain (Pommery) mustard
  • 1 tablespoon tomato ketchup
  • Splash brandy
  • Shake of Tabasco sauce
  • Shake of Worcester sauce
  • Splash of virgin olive oil
  • Freshly chopped parsley
  • Salt and white pepper.
  • 2 egg yolks (not burst)


Remove and discard any outside surface from the Scotch Beef before mincing.
Finely mince with a sharp knife and remove any sinew or fatty pieces.
In a bowl combine beef, shallots, anchovy, capers and cornichon then mix thoroughly, best by hand, with all the other ingredients adjusting seasoning to taste.
To serve:
Divide in half, to make two, press gently into a ring mould on a plate or piece of slate.
Make a slight indentation in the centre of each of the tartar patties into which pop an egg yolk.
I like to sprinkle mine with dried chilli flakes or powder.
Serve with Melba toast and skinny fries.

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