Beef Tartare

Steak Tartare

Steak Tartare

Ingredients

Servings 4 servings

For the steak tartare

• 2 sirloin steaks (around 7 ounces / 200g each)
• 1 tbsp Worcestershire sauce
• 1 tbsp red wine vinegar
• 1/2 tbsp dijon mustard
• 3.5 ounces chives finely chopped (10g)

For the pickled shallots

• 3.5 ounces shallots – 2 or 3 (100g)
• 5 ounces red wine vinegar (150ml)
• salt and pepper
• 1 tbsp sugar

To Serve

• 2 ounces capers (50g)
• 8-10 cornichons
• 2-4 slices of toasted bread
• 4 egg yolks

Method

1. Finely slice the shallots and place into a small saucepan with the red wine vinegar, a pinch of salt and pepper and the sugar
2. Bring to the boil and then let simmer
3. Keep cooking until all of the liquid has evaporated
4. Take off the heat and let cool
5. Slice the steak in to strips, discarding any fat or sinew
6. Slice each strip, again, as thin as you can, and then dice these strips
7. Repeat with the other steak
8. Put the steak pieces into a bowl and add the Worcester sauce, red wine vinegar, mustard, chives and a good couple of pinches of salt and pepper
9. Mix well
10. Roughly chop the capers
11. Use a chefs ring, or cookie cutter to place the steak tartare on to the plates
12. Don’t compact the steak down
13. Using a teaspoon, make a small dip in the middle of the meat and carefully place in an egg yolk
14. Remove the ring and place the capers, onions and cornichons around the steak, along with the toast
15. Serve immediately