Steak Tartare


  • 125g dry aged bavette steak  
  • 15g cornichons  
  • 10g lilliput capers  
  • 5g parsley  
  • 12g mustard seeds  
  • 25ml white wine vinegar  
  • 20g tabasco mayonnaise  
  • 5g smoked sea salt  
  • friselle bread loaf  
  • olive oil  
  • hens egg yolk   
  • 10g tomato ketchup 
  • 12g brown sauce  
  • 4g soy sauce  


  • Slice the friselle bread lengthways, brush with olive oil and bake to create the cracker.
  • Finely dice the parsley and cornichons. 
  • Pickle the mustard seeds in the white wine vinegar. 
  • Combine the sauces to make the dressing. 
  • Take the beef from the fridge and finely dice into 1/4 cm cubes.  
  • In a bowl combine the diced beef, capers, diced cornichons, parsley.  
  • Dress the beef with the sauces for the dressing.  
  • Using a metal ring to present the beef in a bowl, place the egg yolk on the top season with smoked salt dress the tartare with Zorri Cress. 
  • Finish the friselle cracker with tabasco mayonnaise, pickled mustard seeds, Mustard Cress and Atsina Cress.  

Recipe: Thomas Leatherbarrow

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress