Bloody Steak Tartare

Our friend Rob Allison, writer of Cook Books and behind the scenes star of TV Cooking Shows, has taken the challenge to show how the Bloody Bens Bloody Mary Mix is not just for making perfect Bloody Marys but that it’s also great in food. Here’s his recipe for a Steak Tartare made with a Bloody twist…

Here is a marriage made in gastro heaven. The spices and flavourings of Bloody Bens bring out the best in raw beef. Chuck in a load of shallots and mustard and watch as even the vegetarians salivate. The recipe below may appear very exact, but Steak Tartare is very much a subjective dish that can be adapted to how you prefer. Follow the recipe and you will end up with a delicious dish, but don’t be shackled by our recommendations! Controversially I don’t serve my Steak Tartare with the traditional egg yolk – doesn’t do it for me.


Serves 2

225g finest beef fillet, very finely chopped

25g good quality mayonnaise

15g capers, drained and finely chopped

20g Bloody Bens Bloody Mary Mix

20g shallots, finely diced

1 heaped teaspoon of Dijon mustard

1 tsp rice wine vinegar

Dash of tabasco sauce

Shoestring fries to serve


Very simply mix together all of the ingredients until all well mixed.

Serve up in an old school ring mould, with a pile of shoestring fries on the side. Simples.