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How to make restaurant quality tartare of beef at home

Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional bistro dish of tartare of beef, caper and lemon jam with mustard mayonnaise.

Makes 4


  • 4x 75g beef fillet steak – cut into small dice
  • One apple – peeled and cut into small dice
  • Shallot rings (to garnish)
  • Mustard cress (to garnish)
  • 1 tblsp English mustard
  • 75g thick mayonnaise
  • Torn crispy bread croutes (to garnish)

For the jam

  • 100g sugar
  • 100g peeled and sliced lemon
  • 150g capers – finely chopped


  1. Take the sliced lemon discarding all the pips and freeze
  2. When frozen, blitz in a liquidiser until it resembles a fine powder
  3. Take a third of the sugar and start a caramel in a thick bottomed pan
  4. Once it starts to caramelise, add another third
  5. Once this has melted, add the final third and take it to a deep caramel colour
  6. Add the lemon and mix well
  7. Add the capers and cook slowly for approximately two hours until you have a jam like consistency

To finish

  1. Mix the mustard and mayonnaise together
  2. Place into a piping bag and reserve

To serve

  1. Evenly spread the jam onto a plate
  2. Season the beef then carefully sprinkle on top of the jam
  3. Pipe small blobs of the mustard mayonnaise around the beef and then scatter the diced apple over
  4. Strategically place the shallot rings and croutes on the beef and garnish with the cress
  5. Enjoy!