Russell Blaikie’s Classic Steak Tartare

Russell Blaikie’s Classic Steak Tartare


  • 250 grams Harvey Beef Eye Fillet steak, chopped finely
  • 4 cornichons (little gherkins), finely chopped
  • 2 tsp capers, finely chopped
  • 2 shallots, finely chopped
  • Few drops tabasco sauce
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3 eggs
  • Sea salt and freshly ground black pepper
  • 2 Manjimup royal blue potatoes
  • 500ml oil for frying
  • 100 gm West Australian pecorino cheese



  • First make your potato crisps:
    • Slice potatoes on a mandolin, 2mm thick a bit thicker than a 5-cent piece.
    • Place in a bowl and cover with water, wash and drain well.
    • Make sure the potatoes have drained and have no residual water on them, or the oil will spit!
    • Heat oil in a deep heavy saucepan, to about 180C.
    • Carefully place a few potato chips in at a time, cook until they are golden, remove and place onto kitchen paper.
    • Repeat until all cooked, season with a little salt and reserve at room temperature.
  • Place the chopped beef, cornichons, capers, shallots, tabasco, Dijon mustard & Worcestershire sauce into a large bowl.
  • Add two egg yolks, season and mix well.
  • Spoon onto your serving plate, grate pecorino cheese over the top and, making a small indent in the middle, place the 3rd egg yolk.
  • Eat immediately with potato crisps.



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