STEAK TARTARE

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PREP TIME 10-20 minutes
SERVES 4

INGREDIENTS

400 g (14 oz) eye fillet beef, diced into small cubes

2 tablespoons Dijon mustard

4 anchovy fillets, finely chopped

2 tablespoons tomato sauce (ketchup)

1 tablespoon Worcestershire sauce

Tabasco sauce, to taste

3 tablespoons extra virgin olive oil

1½ tablespoons cognac (optional, but recommended for extra flavour)

4 tablespoons finely chopped red onion

60 g (2 oz) capers, rinsed

60 g (2 oz) cornichons, finely chopped

1 small handful of parsley, finely chopped

3 free-range egg yolks, plus 1 extra for serving

French fries or toasted croûtes, to serve

METHOD

Step 1 

In a medium bowl, whisk together the Dijon mustard, 3 egg yolks, Worcestershire sauce, tomato sauce, Tabasco, chopped anchovies, and cognac (if using) until smooth. This will be the sauce for your tartare.

Step 2

In a separate large bowl, combine the diced beef, chopped cornichons, red onion, capers, and parsley. Pour the prepared sauce over the beef mixture and mix well until everything is evenly coated.

Step 3

To serve, shape the tartare mixture into a neat round mound on each plate. Gently place an egg yolk on top of each tartare mound for garnish. Serve with crispy French fries or toasted sourdough croutons on the side. Enjoy your classic steak tartare!