Steak Tartare
Ingredients
400g free-range beef fillet, cut as finely as possible
1 onion, very finely chopped
3 gherkins, very finely chopped
2 tablespoons of capers, very finely chopped
A tablespoon of English mustard
About two tablespoons of tomato sauce
A few dashes of Worcestershire sauce
2 egg yolks
A handful of chives, very finely chopped
1 chili, very finely chopped
A few slices of your favorite bread, toasted
A few handfuls of watercress or wild rocket or baby spinach leaves.
1 onion, very finely chopped
3 gherkins, very finely chopped
2 tablespoons of capers, very finely chopped
A tablespoon of English mustard
About two tablespoons of tomato sauce
A few dashes of Worcestershire sauce
2 egg yolks
A handful of chives, very finely chopped
1 chili, very finely chopped
A few slices of your favorite bread, toasted
A few handfuls of watercress or wild rocket or baby spinach leaves.
Method
In a bowl, combine the meat, the onion, the gherkins, the capers, the Worcestershire sauce, the mustard, the tomato sauce, the egg yolks, the chives and the chili.
Season generously with salt and pepper, taste and adjust accordingly.
Season generously with salt and pepper, taste and adjust accordingly.
To serve, spoon out some beef mixture into a round mold and turn out onto plates. Serve with toast and a handful of leaves.
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