Steak Tartare

Method

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1. Chill the beef, a board and a heavy knife for 20 minutes.

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2. Slice the beef thinly, then cut the slices into strips and the strips across into a small dice. Work quickly and keep it cold.

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3. Do not use a mincer or a processor at any point.

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4. Fold in the shallots, capers, cornichons, mustard, Worcestershire, Tabasco, oil, salt, pepper and parsley with a fork.

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5. Taste and adjust — it should be sharp, salty and noticeably hot.

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6. Shape into four mounds on cold plates and make a hollow in the top of each.

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7. Sit an egg yolk in each hollow and serve immediately with toast and chips, to be mixed at the table.

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Chef’s Tips

• Hand-chopped. A mincer gives you paste.
• Everything cold — beef, board and knife.
• Buy the beef the day you eat it.

Pairing Suggestions

• Chips
• Green salad
• A glass of Beaujolais

Storage & Reheating

None. Make and eat within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.