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St Patrick’s Day Recipe: Irish Steak Tartare

Staying in? Celebrate with this delicious recipe from Simon Lamont

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Looking to add some Irish flair to your menu this St Patrick’s Day? Allow Simon Lamont of The Walrus Room, London, to guide you with his recipe for Irish steak tartare.

Steak Tartare Recipe

Serves 1

Simon uses a prime cut mixed with a lesser cut. This gives the dish an incredible beefy flavour with a great texture. The secret with this method is chopping your meat in three styles. Fine, super fine and smooth!


1 tbsp Dijon mustard

6 anchovy filets, finely chopped

2 tsp ketchup

1 tsp Worcestershire sauce

Hot pepper sauce (Encora/Caribbean style sauce), to taste

Freshly ground black pepper & salt

60ml mayonnaise

2 small shallots, finely chopped

90g capers, rinsed

4 sprigs of flat parsley, finely chopped

100g Irish sirloin

200g Irish topside

To serve:

1 egg yolk

Lots of hot toast

A handful of rocket leaves


For the meat:

  1. Divide your topside into two pieces.
  2. Chop 100g of it quite fine, with chunky morsels going through it.
  3. Chop the other 100g super fine, more like a mince.
  4. Chop the sirloin extremely fine, almost to a paté.
Gently mix the three cuts together and refrigerate.

For the dressing:

  1. Chop the shallots into a fine dice; roughly chop the anchovies and capers. Mix together with the mustard, ketchup, dash of hot sauce, mayonnaise, and Worcestershire sauce.
  2. When ready to serve, gently fold the dressing into the meat. Season with salt and pepper. Top off with an egg yolk.
  3. Serve with hot toast and a rocket salad.

To find out more about Bord Boa, the Irish Food Board, visit

READ MORE: St Patrick’s Day Celebrations in London