Beef Tartare, Miso , Jerky , Egg Yolk

Time to cook

Around 30 mins


Recipe scales

Cost per person

$5 - $10

Once upon a time my only thoughts of Beef Tartare was of Mr Bean hiding mince in any container he could find while dining in a fine French restaurant. It all ended the usual Bean way. It was years before I actually tried the dish at a French restaurant on the recommendation of a friend (I wasn’t sure whether I was being set up or not!) . To my surprise it was amazingly good. Drew’s Tartare is up there with the best of them and the good news it’s easy to prepare. Our butchers will mince a striploin for you on request. Give it a try, I guarantee you wont need to hide it in the sugar container!


Beef Tartare
  • 70g striploin
  • 1 tablespoon cornichons
  • 1 tablespoon eshallots
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tartare dressing
Tartare dressing
  • 100g Worcestershire sauce
  • 50g lemon juice
  • 100g Extra virgin olive oil
  • 20 drops Tabasco

Preperation Directions

Beef Tartare

Combine all ingredients and season to taste

Tartare dressing

Combine all ingredients

Chef's notes

Serves 1 person , multiply all ingredients by the number of serves.

About Drew Bolton

Drew is the executive Chef and partner of Vine in Double Bay

Drew’s culinary career that has seen him work in acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a…

More from Drew

Send me the recipe.

If you would like this recipe sent directly to your inbox , just type your email address in the box indicated. If you would like to receive notification of any of our specials and recipes in the future please tick the check box indicating that you are happy for 1888 Certified to contact you. All emails will be kept confidential and will never be sold or used for anything other than letting you know what we are up to. Tim & Charlie

Don't worry, we won't send you any spam (we are a premium butcher, Spam isn't part of our offering!).