This Steak Tartare with Olives, Gherkins & Shallots recipe is the ultimate refined starter from Gino’s official collection. Designed for dinner parties, Gino points out that pre‑prepping the meat in the morning leaves you more time with your guests—and advises mixing it with the sauce just 10 minutes before serving to avoid discolouration.
Ingredients (Serves 15)
- 280 g lean fillet steak
- Extra-virgin olive oil
- 4 egg yolks
For the sauce:
- 30 g pitted Nocellara green olives, chopped
- 30 g capers, rinsed and chopped
- 30 g gherkins, chopped
- 1 shallot, chopped
- 30 g Dijon mustard
- 35 g high-quality tomato ketchup
- 10 ml extra-virgin olive oil
- 1 heaped tbsp chopped flat-leaf parsley
- 1 heaped tbsp chopped chives
- Splash of Worcestershire sauce
- Splash of Tabasco sauce
- Salt and freshly ground black pepper
Instructions for Steak Tartare with Olives, Gherkins & Shallots
- Use a very sharp knife to finely dice the fillet steak into small cubes. Place in a bowl and set aside.
- In a separate bowl, combine all sauce ingredients, season well, and stir gently.
- When you’re ready to serve (about 10 minutes before), mix the steak with the sauce gently.
- Place a 8 cm chef’s ring in the center of each starter plate. Spoon in one‑quarter of the tartare, pressing gently to shape it.
- Drizzle ½ tbsp olive oil over each. Carefully crack an egg yolk into half an eggshell and place it on top of the tartare. Sprinkle lightly with black pepper.
- Remove the ring and serve immediately—ideal with grissini or toast.
Enjoy Gino D’Acampo’s Steak Tartare with Olives, Gherkins & Shallots – a dish that dazzles guests while being surprisingly simple to prep!