Steak Tartare - Les Gastronomes

Steak Tartare

Les Gastronomes

Serves: 4 (starter)
Prep time: 20 min 
Cook time: N/A


  • 250g Rangers Valley Wagyu Tenderloin, chilled in the freezer for 15 min.
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon sea salt
  • 1 teaspoon Olive oil
  • 1 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon + 1 teaspoon minced shallots
  • 3/4 teaspoon fish sauce
  • 1 teaspoon sherry/red grape vinegar
  • 2 teaspoons egg yolk
  • 2 tablespoons crushed kettle cooked potato chips
  • 2 tablespoons finely grated Pecorino
  • 2 small button mushroom caps, thinly sliced


  1. Prepare all your ingredients and utensils on your work table.
  2. Refrigerate a medium mixing bowl while you slice the beef.
  3. Using clean strokes and cutting against the grain, slice the tenderloin into 1/2 cm cubes —not smashing or chopping. Place the meat into the chilled bowl and chill in the fridge until ready to serve, no more than 20 minutes.
  4. Just before serving, combine the beef with the crushed red pepper and salt, using the rounded edge of a small spoon to mix in.
  5. Add the olive oil, lemon zest and shallots, and gently toss.
  6. Add the fish sauce, vinegar and egg yolk, and toss 2 to 3 times, being careful not to over-stir.
  7. Gently fold in the crushed potato chips.
  8. To serve, divide the tartare among 4 plates and sprinkle with the Pecorino. Layer the mushrooms over top and serve immediately.

Bon Appetit!


Recipe adapted from

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