Steak Tartare, Truffle, Smoked Sriracha


Serves 4 as a Starter (2 as a main)



Notes / Tips

  • The cut of beef used for tartare is up to personal preference. We would advise against expensive cuts such as fillet or ribeye (save those for grilling) and go for an equally tasty cut like rump or bavette.
  • The final seasoning of the tartare is really up to personal preference. You may want to increase or decrease the salt, acid (lime juice), or heat (tabasco) but always keep in mind that the egg yolk will mute a little bit of the seasoning once it has been mixed in at the end.



  • 250g Dry Aged Beef Rump
  • 60g / 4Tbsp Olive Oil
  • 5g / 1tsp Salt
  • 45g / 3Tbsp Tomato Puree
  • 15g / 1Tbsp Smoked Sriracha
  • 40g / 2Tbsp Black Truffle Paste
  • 8g / 2Tbsp Chives, finely chopped
  • 80g / 2Tbsp Shallots, finely diced
  • 1pc / 1pc Lime, zested
  • 1/2pc / 2Tbsp Lime, juiced
  • 75g / 1/4cup Breadcrumbs (optional)
  • 1pc / 1pc Egg Yolk


  1. Remove the beef from the fridge and place on a plate, drizzle with 1 Tablespoon of oil and season with salt, then repeat on the reverse side and place back into the fridge for 15min.
  2. In a mixing bowl, add the tomato puree, chipotle tabasco, truffle paste, chives, shallots, lime zest, and lime juice. Stir together until combined.
  3. Heat a large frying pan on high heat for 1-2min (the pan needs to be very hot). Add the remaining 2 Tablespoons of oil and swirl the pan so the oil coats the bottom in a thin layer. You will know your pan is hot enough if your oil slightly smokes as it is being swirled, if it does not, then leave the pan on high heat until you start to see the wisps of smoke coming off.
  4. When the pan and oil are hot, remove the beef from the fridge and fry it for 10s only on each side, transfer to a clean plate and place back into the fridge for 5mins, and turn the heat off on your pan.
  5. If you decide to use the optional breadcrumb garnish, add the breadcrumbs to the pan now and stir them until they absorb all the fat left in the pan. Once all the fat is absorbed into the breadcrumbs, turn the heat back on to low and continue to stir until the breadcrumbs are golden brown.  Transfer to a plate to cool and reserve for plating. 
  6. Remove your chilled beef from the fridge, and with a sharp knife, dice to desired size. It is up to your personal preference, any size from 0.5cm cubes to as small as you can chop.    
  7. Add the chopped beef to the bowl with the sauce and stir to mix, taste it to see if you would desire additional salt, lime, or chili. Spoon into your serving bowl, dust with your crispy breadcrumbs, and garnish with an egg yolk.  


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