A good tartare begins with an ultra high quality cut of beef. With this in mind, we've teamed up with our favourite family-run butcher, HG Walter to bring you the perfect recipe for steak tartare with bone marrow.
Established in 1972, HG Walter have steadily garnered a reputation, both amongst professional chefs and keen home cooks, for providing the highest quality range of sustainable meat on the market. See their full range here or pop into their Barons Court store to have a chat.
Ingredients
• 200g beef fillet tails
• 1 large banana shallot
• 1 small clove of garlic
• Small handful of parsley leaves
• 50ml tomato ketchup
• 15ml sherry vinegar
• 50g cornichons
• 50g lilliput capers
• 25ml extra virgin olive
• Tsp Dijon mustard
• Tabasco sauce
• Salt & pepper
Method
Start by cooking the bone marrow. Season well with salt and pepper and cook in a preheated oven at 150°C for 10-15 minutes. Let the troughs sit at room temperature for 10 minutes before carefully scooping out the marrow - try to keep it all in one piece as much as possible. Set the marrow aside at room temperature until ready to assemble, and hold onto the marrow troughs for serving.
In a mixing bowl, add the ketchup, Dijon, sherry vinegar, olive oil and tabasco to taste.
Finely dice the shallot, garlic, capers and cornichons - we recommend a sharp Chefs Knife for this, on a good quality Chopping Board. If needed, run the knife through it a few times to make it extra fine. Add this to the sauce mix along with the shredded parsley.
Dice the fillet tails. Fillet tails are the most tender cut you can use for tartare so you can go reasonably chunky if you like.
Add the diced fillet to the dressing with a good pinch of salt and pepper. Mix well and adjust seasoning if required. You may want to add more tabasco or Dijon at this stage, depending on your preference.
To assemble, spoon the mix into the empty marrow troughs. Top with the marrow. The marrow will need to be reheated slightly. We used a hot coal, but you can either blow torch it or put it under a very hot grill for a minute, just enough to warm the marrow through but not cook the tartare.