Steak Tartar

Jl. Subak Sari 13, Berawa, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

A classical French dish with a small twist consisting of confit egg and truffle mayo.


This Recipe Serves 4

360 gr Wagyu tenderloin            

15 gr Shallot                     

10 gr Cappers                 

10 gr Gherkin                 

15 gr Red chili big                 

15 gr Chive                                            

5 gr Salt                     

5 gr Pepper                 

5 gr Mayonnaise                 

5 gr Truffle oil                 

5 gr Mustard English            

5 gr Tabasco                 

5 gr L&P sauce                 

4 pcs Egg yoke                 

5 gr Olive oil                 

36 slices Bread ciabatta             

8 gr Potato chips                  

5 gr Nastrocium                 

5 gr Tarragon                 

5 gr Dill                    

5 gr Coriander                  

5 gr Red vein sorrel              

10 gr Parsley


  • Place the cutting board in a stable table.
  • On the side place a bowl where to put all the vegetable.
  • Cut gherkin, capers, shallot and chilli in small dice.
  • Cut the chive as thin as possible.
  • Cut the potato as small match stick.
  • Into a pot place the oil to fry the potato chips (make sure that the oil is around 120 g Celsius make sure that it is golden and brawn and crispy).
  • Fry the potato and remove the excess oil.
  • Cut the Wagyu into small dice and placed into cold bowl.
  • Start to dress the meat by adding the vegetable previously cut.
  • Add the oil, Tabasco, L&P sauce, mayo, truffle oil, salt and pepper.
  • Into a small pot pour some previous olive oil and bring to a warm temperature around 40 Celsius.
  • Crack the egg and remove the egg white place the yolk into the pot with oil and leave it for around 5 min without heating it.
  • In the mean time, cut the bread and grill it until golden and brown.
  • Once that the tartar is dressed, place the metal ring into the plate and start to push true the ring, make a whole in the center with the spoon  to place the egg yolk.
  • Serves

  • Place the potato stick on the top.
  • Into a bowl place all the pick herbs dress with a drizzle of olive oil.
  • Place the herbs salad as on the picture.
  • Chef's Tip

    The Restaurant

    ONA Canggu


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    The Chef


    Satrio Adi Guna

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