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New wave steak Tartare with mustard sauce & garlic toast



  • Freeze the steak for 15 mins and then evenly dice into about 5 mm pieces. Set aside.
  • Whisk 1 tbsp Dijon mustard and 1 tbsp oil with the parsley, chilli, shallot, spring onion, capers and cornichon until well combined. Then add the steak with seasonings. Toss until well coated and set aside.
  • To make the sauce, process the remaining Dijon mustard with the grain mustard, dried anchovies, egg yolk, ground pepper and vinegar until smooth. Then add ¾ cup oil, little by little through the feeder tube, continually mixing until well combined. Taste for seasoning and set aside for up to 1 hour to develop the flavours.
  • When ready, toast or grill the bread.
  • Mound the Tartare on individual plates, top with a good dollop of the sauce and serve with the bread and any extra sauce on the side.




  • 1 x 200 gm piece of centre cut fillet steak, trimmed of all fat & sinew
  • 2 tbsp Dijon mustard
  • olive oil
  • 1 heaped tbsp chopped Italian (flat leaf) parsley
  • 1 small red chilli, seeded & finely sliced
  • ½ large shallot, finely chopped
  • 1 large spring (green) onion, finely chopped
  • 1 heaped tspn capers, rinsed, drained & chopped
  • 1 cornichon (baby gherkin), finely diced
  • sea salt & freshly ground pepper
  • 1 tbsp Dijon grain mustard
  • 2-3 anchovies, drained well
  • 1 large egg yolk
  • 2 tbsp red wine vinegar
  • 2 slices good sourdough bread
  • 1 large garlic clove, crushed


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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