Mark Best’s Beef Tartare

Tartare is a ubiquitous menu staple and can be delicious when prepared well. My version of the classic puts new tyres on it and takes it for a spin. Tabasco is replaced by Sriracha, a delicious condiment that originated in Thailand but found fame in the Huy Fong foods ‘rooster’ brand created and manufactured in California by a Vietnamese refugee – it’s a funny old world.
The other spices and condiments follow the theme and produce a dish of charming heat and umami. This could be served as an appetiser, main or beer snack.

  • By Mark Best
  • January 13, 2016


    400 g (14 oz) best-quality grass-fed beef (dry-aged rump for preference)

    1 small red onion, finely chopped.

    bunch of garlic chives, finely chopped

    2 teaspoons Sriracha sauce.

    teaspoon freshly ground black pepper.

    teaspoon Sichuan pepper

    1 teaspoon sea salt

    4 best-quality, free-range egg yolks



    Using a very sharp kitchen knife, coarsely mince (grind) the beef.

    Combine the onion, chives and beef with the Sriracha sauce, black pepper,

    Sichuan pepper and salt. Mix well. Divide the tartare between four serving plates.

    Either sit the egg yolk on top of the tartare or stir it through until thoroughly combined. Serve with home-made potato chips, if desired.

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