Tom Aikens Steak Tartare with Sourdough and Rocket

Name: Tom Aikens Steak Tartare with Sourdough and Rocket
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: French
Ingredients: 550 g Beef fillet, diced; 25 g Banana shallot, finely chopped; 40 g Cornichons, chopped; 40 g Baby capers, rinsed; 1/2 Red chilli, finely chopped; 80 ml Tomato ketchup; 20 g Dijon mustard; 90 g Mayonnaise; 5 drops Tabasco; 14 ml Brandy; 1 tsp Chives, chopped; 1 tsp Parsley, chopped; 4 Egg yolks; 4 slices Sourdough bread; 100 g Rocket; to taste Salt and black pepper

16 april 2026

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This chef-style tartare leans richer and fuller, with ketchup, mayonnaise, mustard, chilli and brandy, then comes to the table with toasted sourdough, rocket and a yolk on top.

Serves: 4 people

Preparation time: 180 min

Ingredients

Beef fillet, diced – 550 g
Banana shallot, finely chopped – 25 g
Cornichons, chopped – 40 g
Baby capers, rinsed – 40 g
Red chilli, finely chopped – 1/2
Tomato ketchup – 80 ml
Dijon mustard – 20 g
Mayonnaise – 90 g
Tabasco – 5 drops
Brandy – 14 ml
Chives, chopped – 1 tsp
Parsley, chopped – 1 tsp
Egg yolks – 4
Sourdough bread – 4 slices
Rocket – 100 g
Salt and black pepper – to taste

Method

STEP 1
Combine the shallot, cornichons, capers, chilli, ketchup, mustard, mayonnaise, Tabasco, brandy and herbs in a large bowl until you have a glossy dressing.
STEP 2
Fold in the diced beef and season with salt and black pepper. Mix only until the tartare starts to bind and look cohesive.
STEP 3
Toast the sourdough slices until crisp at the edges and leave them to cool slightly. Toss the rocket very lightly with a drop of oil if you like.
STEP 4
Shape the tartare into neat rounds, spoon over a little of the extra dressing left in the bowl and top each one with an egg yolk. Serve with the toast and rocket straight away.