Steak Tartare - recipe of the month

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This perfect summer dish is intricately flavoured, a French classic that has always taken Europe by storm for many decades. The classic steak tartare is a delectable starter or an ideal light summer main, always to be served chilled. Simple to prepare and will surely tantalise the taste buds of your guests. This no cook dish, with some careful planning, can be ready within minutes making it a great option for summer entertaining.

Recipe by Fifty Nine Republic | Extract taken from September 2023 Il-Bizzilla Magazine

Located in the heart of Valletta alongside the majestic Grandmaster's Palace, Fifty Nine Republic is an epicurean blend of magnetic charisma, old world charm and relaxed elegance. Chef Patron Maria Sammut leads the team of this highly awarded restaurant and was recently awarded Chef of the Year 2023 by WRMC Malta.



High quality, premium fresh beef fillet

1 small shallot, finely diced

1 tsp capers

1 tsp English or Dijon mustard

Worcestershire sauce

1 egg yolk or quail egg yolk/s

Season to taste, salt and pepper


To simplify this dish, you can mix and prepare your ingredients from before to have them ready, whilst always keeping your beef chilled and prepared last minute before serving.

Per single serving, add into a mixing bowl, the chopped capers, the shallot, a teaspoon of your preferred mustard English or Dijon, 1/2 teaspoon each of salt and cracked black pepper, combined with 2 dashes of Worcestershire sauce, and slowly combine ingredients. This can be returned to the fridge to be used later.

When ready to serve, prepare the premium fresh beef fillet per serving and trim any fat and proceed to chop very finely by hand or alternatively you can mince it with a blender.

Simply add the above mixture to the beef by folding it slowly with two forks to blend flavours and achieve a well-mixed and even consistency for the palette.

You can plate each portion into a neat mound and add an egg yolk on top for the classic definition of the dish or as a refined alternative you can use smaller quail egg yolks for a more chic aesthetic.

Serve immediately with simple potato chips, toasted crostini or your favourite crackers and finish the dish with some dollops of truffle mayo and micro cress for added colour and depth of flavours.