Steak tartare
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
Method:
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Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.
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Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper.
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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.
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