With all of us spending more time at home than we perhaps would have wanted, there is plenty of opportunity to brush up on your skills behind the stove!

Multi-Michelin-starred chef Jason Atherton shares a simple and luxurious recipe from The Betterment in Grosvenor Square

Beef tartare (serves four)


320g raw bavette of beef, diced

1 tbsp horseradish cream 

3 cornichons, chopped

1 tbsp capers, chopped 

1 shallot, diced

Ground black pepper and salt to season 

1 tbsp chopped tarragon

2 slices of sourdough

100g of parmesan

For the dressing: 

15g tomato ketchup

A dash of tabasco

1 tbsp soy sauce

1 tsp English mustard

60ml olive oil

Tbsp brandy

Tbsp Worcester sauce 


Combine ingredients for the dressing and set aside. 

Dice the beef and add into a bowl with capers, horseradish cream, shallots, cornichons, salt and pepper, and dressing. 

Mix together lightly with a fork.

Shallow fry elongated slices of sourdough until crisp and roll in parmesan. 

Add to the dish and top with tarragon. 

You might also enjoy our interview with Jason Atherton on opening The Betterment, which originally appeared in Mayfair Times magazine.

See our Food and Drink section for more restaurant features and news.