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How to make Brasserie Britannia's Steak Tartare

Brasserie Britannia's version of steak tartare is their most popular dish, sous chef Kristin Søhagen shows you how to make it at home.

Peter André GjerdeArticle · 1.5 min read

One of the most popular dishes, which has also been on the menu ever since Brasserie Britannia opened last year, is their version of steak tartare.
A true classic that works great both for lunch or as an appetizer for dinner. Many people have asked about the recipe and we like to be generous and inspire our guests and readers to try it at home, so here it comes:

Brasserie Britannia's Steak Tartare

  • 400 gram lean and tender beef cut
  • 50 gram cornichons (small pickles) diced
  • 1 shallot diced
  • salt
  • pepper
  • olive oil extra virgin
  • anchovy vinegar, or alternatively use the vinegar from the cornichons

First cut the steak into thin slices, then cut into small cubes. One trick to make this job easier is to put the meat in the freezer for about an hour, so that the meat is semi-frozen, then it is easier to cut the slices thin enough. Mix the meat with the remaining ingredients and season it with salt and pepper.

Mix all the ingredients

Brasserie Steak Tartar Mayo

  • 2 egg yolks
  • 1/2 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 3 dl sunflower oil
  • 4 table spoons of hot sauce (we use Cholula)
  • 1 tablespoon Worchestershire Sauce

Whip together egg yolks, salt and apple cider vinegar. Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. Add the hot sauce and Worchestershire sauce and season with more salt and vinegar as needed.

Pommes Allumettes

  • 4 potatoes
  • sunflower oil for frying
  • salt

Peel the potato and cut it into thin slices on a mandolin, then cut into thin strips. Place the potatoes in cold water and rinse well. Strain from the water and shake out as much water as possible from the potato. Heat the oil in a deep saucepan to 150 degrees. Fry the potato for 4-5 minutes, or until golden and crispy. Place the deep-fried potato on kitchen-paper to dry off the oil and sprinkle with some salt.

Top it with Pommes Allumettes.

Place the tartare on a plate and top with some mayo, fresh herbs if you have and lots of pommes allumettes.

Good luck and enjoy!

Kristin Søhagen Sous Chef Brasserie Britannia