Veal tartare with soft-boiled egg & brioche soldiers

Veal tartare with soft-boiled egg & brioche soldiers

4 as part of a shared meal
Chris Middleton

I think ‘tartare’ is one of the best ways to eat meat. You can basically flavour it with whatever you like. There’s a surprise in the middle of this one — who doesn’t like dipping soldiers in some runny egg yolk?


Quantity Ingredient
1 free-range egg
1/2 loaf brioche, crusts removed, cut into 2 cm x 2 cm x 6 cm logs
150g butter, softened
tabasco sauce, or other hot pepper sauce, to serve

Veal tartare

Quantity Ingredient
200g veal loin, sinew removed, diced into 3 mm cubes
50ml extra virgin olive oil
2 tablespoons salted capers, rinsed and chopped
2 french shallots, finely diced
4 cornichons, finely diced
1 tablespoon dijon mustard
3 tablespoons finely sliced flat-leaf parsley


  1. Bring a small saucepan of salted water to the boil. Gently lower the egg in. Cook for 6 minutes, then remove with a slotted spoon and place into an iced water bath. Once cold, peel the egg, being careful to keep it intact. Reserve in the fridge until required.
  2. Preheat the oven to 160°C and line a baking tray with baking paper.
  3. Using a pastry brush, coat all sides of the brioche with the butter. Transfer to the baking tray and bake for 10–15 minutes, turning frequently, until golden on all sides. Set aside.
  4. For the veal tartare

    In a bowl, mix all the veal tartare ingredients together until well combined. Season generously with sea salt and freshly ground black pepper. Check the seasoning — the mixture should be very well seasoned as it is served cold.
  5. Pick up the veal mixture in your hand and make a large hole in the middle. Gently poke the whole egg into the hole, then rearrange the meat around the egg to completely cover it.
  6. To serve

    Place the veal tartare ball near the middle of a plate, then stack the soldiers alongside. Serve the Tabasco on the side for those who like it hot!
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