Steak tartare
Serve this French classic with fries or a baguette. The dish showcases raw ground beef with shallot, capers and cornichons, topped with a raw egg yolk
Ingredient
- 200g fillet steak
- 1 echalion shallot (around 120g), finely chopped
- 3 cornichons, finely chopped
- 2 tsp capers, rinsed and drained, finely chopped
- 2 tbsp finely chopped flat-leaf parsley
- ½-1 tsp Dijon mustard
- ½-1 tsp hot sauce
- 2 egg yolks (freeze the whites for another recipe)
- toasted baguette or French fries, to serve
Ingredients
Direction
- STEP 1
Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.
- STEP 2
Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries.
