SERVES TWO |
One of the most refined Bistrot French dishes. Being raw, steak tartare needs the freshest of high-quality ingredients. It is both luscious and piccante in profile. This is a dish to prepare accurately, making sure everything is evenly sliced. Don't worry, the effort is worth your time. Once made this delectable dish will be gone in a flash - particularly good with a glass of gamay alongside.
150g O'Connor eye fillet, trimmed of any sinew or excess fat
2 anchovy fillets, finely chopped
1 tbsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp finely diced cornichons
1 tbsp finely diced radish
1 tbsp finely chopped flat-leaf parsley
1 tbsp small salted capers, rinsed and dried
1 tbsp finely diced shallots
1 egg yolk
Freshly grated horseradish (optional)
Tabasco (or your favourite hot sauce)
Your favourite flavour of crisp potato chip (we like Torres Black Truffle Chips)
To prepare the beef, suspend a stainless-steel bowl over another bowl of ice, ensuring top bowl is touching ice so it can stay cool. Cut the beef into a 3mm dice and place it the chilled bowl, along with the anchovy fillets, mustard, Worcestershire sauce, a pinch of salt and freshly ground white pepper as well as a dash of the tabasco. Take a wooden spoon and beat the mixture gently for 3 minutes over the ice.
Next, add the diced cornichon, radish, parsley, capers and shallot to the beef mixture. Gently mix the ingredients together to combine.
Place a large ring mould (around 12cm in diameter) onto the serving plate. Use a kitchen spoon to transfer the tartare into the ring mould, pushing it down into the edges to shape it into a flat disk. Use the back of the spoon to make an indentation in the top of the tartare - just large enough to hold the egg yolk. Place your egg yolk in this divot and finish with a light sprinkling of freshly grated horseradish if desired.
Serve the beef tartare with extra hot sauce and your chips on the side. Mix the egg yolk into the tartare and adjust the seasoning to your personal taste as you go.