I remember the first time I tried steak tartare. It was at a small bistro and I was nervous-raw beef, really? But Gordon Ramsay’s version changed everything for me. It’s not just raw meat on a plate; it’s a celebration of freshness and bold flavors, crafted with precision.
Gordon Ramsay’s Steak Tartare is a classic French dish made from finely chopped raw beef. It’s seasoned expertly with herbs, spices and a few zesty ingredients to create a harmonious balance of flavors. Ramsay’s take is fresh, vibrant and packed with punch. each bite melts and leaves a lingering depth that’s unforgettable.
This dish is all about quality and technique. The beef must be super fresh and handled carefully. The seasonings highlight the natural flavor of the meat rather than overpower it. It’s elegant, simple and shows how raw ingredients can shine when treated with respect.
Gordon Ramsay Steak Tartare Recipe
Ingredients Needed
Making Gordon Ramsay’s Steak Tartare is like painting a masterpiece. you need just the right colors (ingredients). Here’s what you’ll need:
- Fresh beef fillet or sirloin. This is the star, so make sure it’s the freshest and highest quality.
- Egg yolk – Adds richness and creaminess.
- Shallots – Finely chopped for a gentle onion flavor.
- Capers – Provide a tangy, salty bite.
- Cornichons (small pickles) – Add crunch and acidity.
- Flat-leaf parsley – Fresh herbaceous notes.
- Dijon mustard – Adds a mild heat and sharpness.
- Worcestershire sauce – Deep umami and slight sweetness.
- Olive oil – Smooths everything together.
- Salt and freshly ground black pepper – Essential seasoning.
- Lemon juice – Brightens the flavors.
Each ingredient has its role. Without one, the balance could shift. For instance, the mustard and Worcestershire sauce add complexity while lemon juice wakes up the palate.
Equipment Needed
Now, this is where you want to be precise. I learned the hard way that good tools make all the difference. Here’s what you need for the best result:
- Sharp chef’s knife – For finely chopping the beef and other ingredients.
- Mixing bowl – To combine everything thoroughly.
- Cutting board – Keep it clean and dedicated to raw meat.
- Small bowls or ramekins. To hold prepped ingredients.
- Serving plates – For plating with style.
- Tweezers or tongs (optional). Handy for neat presentation.
Using a sharp knife is non-negotiable. It ensures a clean cut that keeps the meat’s texture perfect. A dull knife will mash and ruin the delicate consistency of tartare.
Ingredient Science Spotlight
Here’s where things get interesting. Why these ingredients? What magic do they bring?
- Raw beef: The texture is tender and slightly chewy. It contains myoglobin which gives the meat its rich red color and a mild iron flavor that tartare lovers crave.
- Egg yolk: Acts as a natural emulsifier. It binds the mixture while adding fat and silkiness.
- Shallots & capers: Contain sulfur compounds and acids that brighten and contrast the rich beef.
- Worcestershire sauce: Fermented ingredients in it provide umami, making the tartare taste fuller.
- Lemon juice: The acid helps slightly ’cook’ the meat on the surface, reducing bacteria risk and enhancing flavor.
- Olive oil: Fat helps carry flavors and gives a smooth mouthfeel.
Understanding this helps you respect each ingredient’s purpose and avoid random substitutions that can disrupt the balance.
Instructions To Make Gordon Ramsay’s Steak Tartare
Let me walk you through my process-step-by-step, just like Ramsay would:
- Chill the beef – Keep your beef in the fridge until ready to prep. Cold beef is easier to finely chop and safer to handle.
- Finely chop the beef. Use a sharp knife to cut into small, even cubes. Take your time-texture matters.
- Prep the mix-ins – Finely dice shallots, cornichons and parsley. Drain capers.
- Combine ingredients – In a bowl, gently mix beef, shallots, capers, cornichons and parsley.
- Add seasonings – Stir in Dijon mustard, Worcestershire sauce, olive oil, lemon juice, salt and pepper.
- Adjust seasoning – Taste and tweak salt, pepper and lemon juice to balance flavors.
- Plate and top with egg yolk. Serve immediately, placing the raw egg yolk on top for richness.
Pro tip: Don’t overmix. Keep the texture intact. And always keep it cold until serving to preserve freshness.
Common Mistakes & Fixes
I’ve seen many rookie mistakes, so here’s what to watch out for:
- Using low-quality beef: This ruins the whole dish. Always buy fresh, high-grade meat.
- Over-chopping: Makes the tartare mushy. Keep a good coarse texture.
- Adding too much lemon or Worcestershire: Can overpower the beef. Add little by little.
- Serving too late: Tartare should be eaten fresh. Don’t let it sit.
- Ignoring hygiene: Raw meat means you need spotless utensils and hands.
If your tartare tastes dull, try adding a little more acid or mustard. If it’s too strong, balance with olive oil or a pinch of sugar.
Smart Substitutions
Sometimes you need a backup plan. Here’s what you can swap without losing the essence:
- Beef cut: Use tenderloin or striploin if fillet is unavailable.
- Egg yolk: Replace with a quail egg yolk for a delicate touch.
- Capers: Substitute with finely chopped green olives.
- Cornichons: Use dill pickles but keep them crunchy.
- Worcestershire sauce: Soy sauce mixed with a bit of lemon juice can mimic the flavor.
- Mustard: Grainy mustard works well if Dijon isn’t on hand.
Just keep in mind substitutions change flavor slightly, so adjust seasoning carefully.
FAQs
What Cut Of Beef Does Gordon Ramsay Recommend For Steak Tartare?
He usually suggests using high-quality fillet steak because it’s tender and fresh, perfect for raw dishes.
Does Gordon Ramsay’s Recipe Include Any Special Ingredients?
Yes, his recipe often features capers, shallots, Dijon mustard, and Worcestershire sauce to add bold flavors.
How Does Gordon Ramsay Suggest Serving Steak Tartare?
He likes to serve it with toasted bread or fries and sometimes tops it with a raw egg yolk for extra richness.