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Raspberry Steak Tartare with Zesty Vinaigrette

Recipes for Home and Restaurant

by Nadine Lloyd

Raspberry Steak Tartare with Zesty Vinegar Recipe by Nadine Lloyd


(Serves 2-4)

  • 250kg (0.55lb.) Beef sirloin steak

  • ½ teaspoon pink Himalayan salt

  • Fine white pepper to taste – pinch

  • 1 tablespoon olive oil – plus extra if required

  • 2-3 tablespoons Raspberry Vinaigrette

  • 4 fresh free-range egg yolks (room temperature)

  • 6-8 fresh raspberries

  • ½ cup micro herbs or (watercress)

  • 1 crusty sourdough bread sliced, toasted, and buttered


Thoroughly wash your hands with disinfectant soap under warm water.


Wash the steak under cold water and pat dry with paper towel.

Place the steak onto a plate.

Thoroughly coat the steak in salt.

Cover and refrigerate for 1 hour.


Remove from the refrigerator and rinse the steak under cold water to remove all the salt granules.

Pat the steak dry with paper towel.


Using a sharp stainless steel knife, finely mince the steak.

Add in small amounts of olive oil, Raspberry Vinaigrette, salt, and white pepper as you mince.

Once the steak has reached a fine mince texture; taste and adjust to your palate.


Firmly place the steak tartare into 4 medium-round moulds on serving plates.

Refrigerate for 10-15 minutes.

By using your thumb, make an indentation in the middle of each tartare and carefully place in an egg yolk. (See Image)


Serve with crusty bread and extra vinaigrette.

Garnish with micro herbs.


Serve immediately.

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