It is one of our customers’ favorite dishes and we are regularly asked if there are any special secrets in its preparation. We have talked to our chef, Marc Segarra, to find out all the details about how it is prepared.

What is the most important thing to know if we want to make a great steak tartar? According to Segarra, “the only secret is to get hold of a good piece of beef or veal tenderloin. In addition, the meat must be chopped by hand with a knife – the texture is completely different to minced meat”, he says.

We hope you enjoy preparing this wonderful recipe. And, of course, we would love to hear your comments to find out how it went.

We also suggest two wines to match the dish. The first is a classic and safe choice: our best-seller Abadía Retuerta Selección Especial 2016, a vintage that combines fruit and vitality so it pairs perfectly with the meat.

Gourmets and lovers of spicy flavours are advised to try Winemaker’s Collection Syrah 2017, a limited edition that can only be purchased from our online shop or enjoyed at the winery or in one of our restaurants. With its intensity of fruit, structure and trademark peppery notes, Syrah is a perfect match for steak tartar.






For the sirloin:

  • 200 g (7 oz) beef sirloin

For the dressing:

  • 200 g (7 oz) pasteurized egg yolk
  • 15 g (½ oz) Worcestershire sauce
  • 4 g (0.14 oz) Tabasco
  • 20 g (0.70 oz) Meaux Pommery mustard
  • 30 g (1.05 oz) extra virgin olive oil
  • 10 g (0.35 oz) water
  • Salt

For the pickles:

  • 100 g (3½ oz) sweet gherkins
  • 100 g (3½ oz) capers
  • 100 g (3½ oz) shallots

For the chips:

  • 350 g (12 oz) potatoes
  • Sunflower oil

Finish and presentation:

  • 180 g (6½ oz) sirloin
  • 350 g (12 oz) potatoes
  • 8 sheets Pane Carasau
  • Sea salt flakes
  • Chopped chives
  • 50 g (1½ oz) pickles
  • 50 g (1½ oz) dressing
  • 1 Tabasco bottle



For the sirloin:

Clean the sirloin and bash the meat to tenderize the fillet and make it thinner and larger.

For the dressing:

Pour the egg yolk and oil in the Thermomix at 80ºC until it reaches this temperature for approximately 12 minutes; then add the rest of the ingredients and, away from the heat, shake for half a minute so that the dressing is homogeneous; pour it into a bottle.

For the pickles:

Slice the pickles in brunoise (small dice) and blend.

For the chips:

Peel and clean the potatoes and slice them in a narrow, long shape with a mandolin slicer. Cover with water and store them in the fridge.



Chop the sirloin into small, uniform pieces and season with salt, pepper and extra virgin olive oil. Place the meat in the soup dish inside the metal ring and add chives, pepper and salt flakes. Lay the dish on the wooden board, place the bread slices and the bowl with the pickles, the jug with the dressing and the bottle of Tabasco. Separately, fry the potatoes, season and place in a bowl with kraft paper.


Spring is on its way at Abadia Retuerta LeDomaine
Marc Segarra takes a piece of Abadía Retuerta to Los Angeles thanks to José Andrés