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How to make a perfect beef tartare

Chris Hill, executive chef at The LaLee, shares his recipe for the perfect beef tartare to make at home

28 November 2022

At The LaLee, the glamorous all-day dining destination at The Cadogan, a Belmond Hotel, the classic beef tartare is served with a touch of tableside theatre, inspired by risqué stage performances given by the restaurant’s namesake and inspiration, Lillie Langtry. 

Former Sloane Street resident Langtry was a society beauty, actress and courtesan, who once sat for the artist Whistler, and was the mistress of King Edward VII when he was Prince of Wales. From 1892 to 1897, she lived in an elegant townhouse at 21 Pont Street, where she would entertain society’s brightest lights, including the Prince of Wales. Even after she sold the house and it became a part of The Cadogan, she would stay in her old bedroom.

But back to the beef tartare. Part of a menu curated by executive chef Chris Hill and inspired by Langtry’s love of travel and entertaining, the tartare is created by a capable hand at the table, with just the right amount of each ingredient added to suit each diner’s palate. 

Now you can make this classic dish at home with The LaLee’s recipe for beef tartare.

Beef tartare

By Chris Hill, executive chef at The Cadogan, a Belmond Hotel


140g beef fillet, finely minced

5g shallot, diced

2g parsley, chopped

5g cornichons, rinsed and chopped

5g Dijon mustard

5g tomato paste (optional) 

5g capers, rinsed and chopped

2g garlic, minced or puréed

15ml olive oil

Tabasco sauce, to taste

salt and pepper, to taste

1 egg yolk

Toasted bread and butter, to serve


  1. Prepare all your ingredients and have them to hand, ready to mix your tartare.

  2. Put the minced beef into a mixing bowl, add the shallot, parsley and cornichons, followed by the mustard, tomato paste (if using), capers, garlic and olive oil. Mix to combine, then season to taste with Tabasco, salt and pepper. 

  3. Add the egg yolk and stir to combine. 

  4. Taste and adjust the seasoning, if needed. 

  5. Serve with toasted bread and butter.

Prepare the ingredients
Add the shallots, cornichons and parsley
Add the mustard
Add the ketchup
...And the olive oil
Finally, some salt and pepper
Mix everything with the egg yolk
Serve up

The epicurean's Chelsea

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