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Steak Tartare With Potato Wedges

Published Sunday, 23 September, 2012 by Aisling Bury

Eat raw if you dare or fry up as burgers



  • Serves 4 (you can eat 1/4 of it raw one evening and then make burgers out of it the next day which can be eaten or frozen)
  • 500g extra lean steak mince
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 4 gerkins, finely chopped
  • 6 tbsp of ketchup (at least!)
  • 4 tbsp dijon mustard
  • 2 tbsp lea and perrins
  • half a cup of capers
  • 2 large eggs
  • 4 large potatoes or baking potatoes
  • olive oil
  • ...
  • you will probably have to adjust the amounts of ketchup, mustard and l&p because it's very much down to personal taste!


1. Preheat the oven to 180 degrees

2. Chop the potatoes into wedges and place a baking tray in the oven with oil to warm up.

3. Put the potatoes in the tray with lots of salt and pepper. Cook for 30 minutes.

4. In a large mixing bowl mix together with your hands everything else apart from the eggs.

5. Separate the egg yolks and then add them to the mince and mix well.

6. Shape the mix into four balls and cover them until ready to serve.

7. Check on the potatoes and once they're lightly browned serve warm with the steak tartare.


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