blend · dressing
★ STARRED KITCHENPrep 10 minBroken Steak Tartare
Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.
Steak Tartare from a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 jaune d'oeuf
- Dijon Mustard — 1 cuillere a soupe de moutarde forte (15 ml)
- Ketchup — 1 cuillere a soupe (15 ml)
- Worcester — 1 cuillere a soupe de sauce anglaise (15 ml)
- Beef Stock — quelques gouttes de Viandox (2 ml)
- Tabasco — quelques gouttes (1 ml)
- Olive Oil — huile d'olive, au fur et a mesure
- Salt — 1 pincee de sel fin (1 g)
- Pepper — quelques tours de moulin (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Broken Steak Tartare wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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- Saigon Soy-Mirin★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).
Originally published as Steak Tartare Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jean-François Piège / Le Point (filmed recipe column) (published as “Steak Tartare Dressing”). Full citation lives in Provenance.