My Steak Tartare

Here’s my recipe for the classic Steak Tartare! An amazing combination of flavours with some added heat to bring out the best in a well aged fillet! Serve with some rustic bread toasted for a starter or an evening snack!

1 Fillet of beef, carefully trimmed of all surfaces (bacteria can harbour on the meat surface)
1 small shallot, very finely diced
3 cornichons, very finely diced
1 tsp capers, very finely diced
1 tsp parsley, finely chopped
2 tsp ketchup
Tabasco (15/20 drops to taste)
Salt & black pepper (season to taste)
1 egg

1. Start by finely chopping the fillet into very fine 2/3mm chunks and place in a mixing bowl
2. Add the cornichons, capers, parsley and shallot to the beef and mix well.
3. Add the ketchup and tabasco then season with salt and pepper to taste,
4. Fill a chefs pastry cutter with the tartare and add the egg yolk and a sprig of parsley.