Beef Tartare

Ingredients

• 400g eye fillet
  
• 3 tbs fresh parsley
  
• 2.5 tbs capers, roughly chopped
  
• 2 tsp whole grain mustard
  
• 1 tbs Dijon mustard
  
• 1 tsp Worcestershire sauce
  
• 1 tbs olive oil
  
• 2 egg yolks (for topping)
  
• Salt and pepper
  
• 1 small Baguette (about 6 slices, or as many as you like)
  
• Baby gherkins and pickled onions, for garnish (optional)
  

Method

Prepare the beef:

Slice the cold fillets into thin slivers, then finely dice into very small even pieces. 

Mix the tartare:

In a bowl, combine the diced bee with parsley, capers, Worcestershire sauce, salt and pepper, and olive oil. Gently fold everything together until evenly mixed. Cover and refrigerate for 10-15 minutes to chill slightly.

Prepare the baguette:

Slice the baguette. Grill or toast the slices until golden and crisp. While still warm, brush with butter. 

Plate the tartare:

Spoon the tartare into 2 manikins or ring moulds, pressing gently but firmly to shape it neatly. Carefully lift the mould to reveal the tartare. Make a small indentations and place the egg yolks on top. Serve with the baguette slices, gherkins and pickled onions. Serve immediately.

Nutrition