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Beef Tartare

Beef tartare

This recipe from David Brown, Head Chef at Lewtrenchard Manor, is full of flavour and surprisingly easy to make


  • 500g beef fillet
  • 1 banana shallot
  • 75g lilliput capers
  • 75g gherkins
  • 2 large potatoes
  • 100g butter
  • 100g Parmesan
  • Salt and pepper


To make the potato terrine

  1. Preheat the oven to 180°C and melt the butter in a saucepan.
  2. Peel and wash the potatoes, then thinly slice using a mandolin or sharp knife.
  3. Layer the potato into a terrine mould lined with greaseproof paper.
  4. Brush the melted butter over each layer of potato and bake for 35–40 minutes, then chill.

To make the tartare

  1. Sear the beef in a hot pan to caramelise all sides.
  2. Then finely dice the beef, shallot and gherkins.
  3. Mix together with the capers, then season with salt and black pepper.

To serve

  1. Take a slice of the potato terrine, and top with spoonfuls of the tartar mix.
  2. Generously grate some Parmesan over the dish and garnish with some herbs or flowers.

Recipe by David Brown

Head Chef

Lewtrenchard Manor


David Brown, Head Chef, Lewtrenchard

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