Steak tartare toast with Lemon zest and gel

25 min


4 people


2 fino or verna lemons
1 cup lemon juice
1 heaping tsp agar-agar
1 tsp sugar
10 oz tenderloin steak, fat removed
2 shallots
1 egg yolk
½ tbsp whole-grain mustard
½ tsp Worcestershire sauce
1 tbsp capers
1 sprig of fresh dill
1 red chili pepper
4 slices of whole wheat bread
Ground pepper
Extra virgin olive oil


In a saucepan over high heat, add the lemon juice, sugar and dilute the agar-agar. Bring to a boil. Remove from the heat, put in a glass and allow to cool. Once the gelatin is done, stir and put the mixture in a small pastry sleeve or squeeze bottle.

Finely dice the tenderloin and set aside in a bowl. Dice the shallots and add to the steak along with the grated lemon zest, egg yolk, salt, pepper and a good glug of olive oil. Mix well.

Cut the bread loaf into half slices about 1/2 to 3/4 inch thick. Toast in a frying pan.

Put the toast on a tray and top with the tartare. Finish with some capers, fresh dill, chili slices and drops of the lemon gel.

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