Classic Steak Tartare
Serves 4 25 min prep 1 min cook
Hand-chopped beef fillet seasoned with shallot, capers, cornichons, Dijon mustard and herbs, topped with egg yolk.
Ingredients
- 400 g very fresh beef fillet
- 1 shallot, finely chopped
- 4 cornichons, finely chopped
- 1 tbsp capers, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tsp Dijon mustard
- 1 tsp hot sauce or Worcestershire sauce
- 4 very fresh egg yolks
- salt and freshly ground black pepper to taste
- toasted baguette for serving
Method
- Keep the beef very cold and trim away all visible sinew and fat.
- Using a sharp knife, finely chop the beef by hand.
- Mix gently with the shallot, cornichons, capers and parsley.
- Season with mustard, hot sauce, salt and pepper.
- Divide the tartare between four chilled plates and shape neatly.
- Make a small hollow in the centre of each portion.
- Place a fresh egg yolk in each hollow.
- Serve immediately with toasted baguette.