Steak Tartare

Last week was Bryan’s birthday! On his birthday, I shared with you a list of some of his favourite items that I have shared on this blog. Because we’ve both been incredibly busy, our first opportunity to celebrate his birthday was Saturday evening.

To save on money (and a secondary motive of getting some interesting blog content), we decided to stay in to celebrate Bryan’s birthday. Don’t get me wrong, I spent more than usual on this dinner. It’s not every day you celebrate a birthday!

This week, I’ll be sharing three recipes with you. These recipes are how we celebrated Bryan’s birthday on a “less than we would have paid having a a fancy dinner out at a restaurant” price. All of the dishes were requested by Bryan, but I was given free creativity for preparation and presentation (although “no parsley” was another of the requests).

Hope you will enjoy reading about them (we sure enjoyed consuming them)!

Steak Tartare

Adapted from Chow’s Classic Steak Tartare


  • 350 grams high-quality fresh sirloin (buy this from a trusted butcher) – approximate cost $7.00
  • 1 fresh egg – approximate cost $0.30
  • 1/4 teaspoon sriracha hot sauce – approximate cost $0.05
  • 2 teaspoons dijon mustard – approximate cost $0.25
  • 1 1/2 teaspoons Worcestershire sauce – approximate cost $0.20
  • 1 teaspoon olive oil – approximate cost $0.10
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1/4 teaspoon freshly ground pepper – approximate cost $0.05
  • 3 teaspoons capers – approximate cost $0.75
  • 1 baguette – approximate cost $2.00


  1. Slice the beef into very small (about 1/2 cm or smaller) pieces.
  2. Combine the beef slices, egg, sriracha, dijon mustard, worchestershire sauce, olive oil, sea salt, and pepper.
  3. Mix well.
  4. Move mixture to a serving bowl.
  5. Serve with slices of baguette and a side of capers.

Makes about 4 servings (approximate cost: $2.69 per serving) or 2 large servings (approximate cost: $5.36 per serving).

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  1. Good morning!

    I’ve nominated you for the One Lovely Blog Award! Here’s the link:


  2. Streak tartaar is somlething typical Belgian too. But I don’t eat it but my husband Peter loves it! i will make your version now:)

    • I’m not sure if it is “typical” to see on a restaurant menu here… I don’t eat out often enough to know (and it’s sort of an up-scale restaurant thing). But, I did make quite a few changes from what would be typical around here. Most versions of this recipe use only the egg yolk (I used the whole egg), tobasco sauce (I used sriracha, our favourite hot sauce), and I left out fresh parsley (because Bryan’s not fond of it).


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