Only a few more weeks until the restaurants are open again, but in the meantime, why not bring the restaurant experience to your own home with a delicious Steak Tartare. We served us with crispy potato slices from Cheshire Farm.Ingredients:
- 300g of fillet, sirloin or rump, straight from the fridge
- 1tbsp capers rinsed and finely chopped
- 2 shallots, finely chopped
- 2 tbsp flat leaf parsley
- 1 tbsp EV olive oil
- 3 dashes of Tabasco
- 1/2 tsp salt
- 20 turns of black pepper
- 2 Clarence Court Burford Brown egg yolks
Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.
Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper.
Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one.