Steak Tartare with Garlic Scapes & Parmesan

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 20 minutes
  • Portion size 4 servings



In large bowl, whisk together oil, mustards, vinegar and egg yolk. Add garlic scapes, basil, Parmesan, capers, Worcestershire sauce, and hot pepper sauce, if using; mix gently and set aside.

Trim and discard any fat or sinew from beef; using sharp knife, finely chop beef. Mix beef with reserved mustard mixture until well combined; season with salt and pepper.

Grease 3-inch round cookie cutter and place on plate. Fill with one quarter of beef mixture; press gently to compact and smooth surface. Repeat with remaining beef mixture. Garnish with more Parmesan shavings and microgreens, if desired. Serve immediately with toasted baguette slices, if desired.

Test Kitchen Tip: Freshness is the key to steak tartare, so be sure to purchase your beef directly from a trusted source.


Nutritional facts PER SERVING: about

  • Iron 2.5 mg
  • Fibre 0 g
  • Sodium 550 mg
  • Sugars 1 g
  • Protein 37 g
  • Calories 315
  • Total fat 15 g
  • Cholesterol 140 mg
  • Saturated fat 4 g
  • Total carbohydrate 8 g
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Lunch & Dinner

Steak Tartare with Garlic Scapes & Parmesan