Chefs' Recipes

Steak tartare

Guy Grossi shares his recipe for steak tartare.

By Guy Grossi
  • 30 mins preparation
  • 10 mins cooking
  • Serves 10
  • Print
"Steak tartare is one of my favourite French dishes. I used to love cooking it when I was an apprentice with my dad at Tolarno French bistro." Guy Grossi, Grossi Florentino


  • 30 thin baguette slices (about ¼ of a baguette)
  • 2 tbsp olive oil, plus extra for brushing
  • 360 gm beef fillet, finely chopped
  • 1 egg yolk
  • 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • To taste: Tabasco sauce
Parsley salad
  • ½ cup flat-leaf parsley, coarsely torn (loosely packed)
  • 15 ml extra-virgin olive oil
  • 1 golden shallot, thinly sliced
  • 1½ tsp lemon juice


  • 1
    Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
  • 2
    For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
  • 3
    Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.


This recipe is from the January 2011 issue of .
Drink Suggestion: 2006 Yarrabank Cuvée Drink suggestion by Guy Grossi

  • undefined: Guy Grossi