Steak Tartare topped with Rocket

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Steak Tartare topped with Rocket

Every restaurant we have been to in Tuscany has their own version of a steak tartar topped with rocket salad. Rocket is known as arugula. A nutritious green leafy vegetable and very popular in the Mediterranean. I love using Rocket in salads or even cooking with them. I love when they are young and have just that slight peppery taste

*CHEFS NOTE* If you have difficult slicing the beef very thin, then place wrapped in the freezer for about 15 minutes then slice. If will be much easier to work with to create the perfect thin slices.


  • 1 pound beef tenderloin, trimmed
  • 2 shallots, 3 tablespoons, minced
  • 2 anchovy fillets, minced
  • 1 tablespoon capers, small
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 extra virgin olive oil
  • 1 pound of rocket (baby arugula)
  • 1 lemon juiced


  1. Take your beef tenderloin and put through a meat grinder or slice paper thin. Set aside.

  2. In a medium wooden bowl add in shallots, anchovy and capers.  Take the back of a fork and press into the bowl. Keep mashing until you create a paste.   Add in Dijon mustard and incorporate.

  3. Start to drizzle in the extra virgin olive oil then whisk the ingredients together and create your dressing.

  4. Toss in beef and combine into the dressing.

  5. Take the rocket and lay it on a large serving platter.

  6. Top with beef and dressing.

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