Steak Tartare

Steak Tartare

Serves 2


  • 350-400 g freshest Scotch Beef PGI fillet*

  • 40 g tiny capers, rinsed and dried

  • 4 or 5 cornichons, finely diced

  • 40 g shallot, very finely diced

  • 4 dashes hot pepper sauce

  • 4 dashes Worcester sauce

  • 1 tbsp finely chopped flat leaf parsley

  • A grind or two of black pepper

  • A pinch salt

  • 2-4 very fresh egg yolks, lightly beaten (if serving an egg yolk on top, add 1 per person and 1 to bind)

  • Salad leaves and warm bread to serve

Cooking Method

  1. Slice the beef into ½ cm slices, then cut each slice into ½ cm strips. Turn the strips a quarter turn and cut into ½ cm cubes, transfer to a bowl. Repeat with each slice of beef.
  2. Add the other ingredients, except for the yolks, to the bowl and carefully mix together, without mashing. Then bind the meat mixture with the beaten egg.
  3. Shape into two patties using stainless steel or plastic ring moulds or cookie cutters.



  • Get your butcher to cut a nice fresh piece of fillet and let him know it is to be eaten raw.
  • In order for the beef to melt in the mouth it needs to be very finely cut, so make sure you sharpen your chopping knife.

Serving suggestions

Transfer to dinner plates with some nice peppery salad leaves and serve immediately, with some crisp bread or sourdough toast.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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