Steak Tartare

Many of us adore Steak Tartare but are cautious about making it at home. One of the misapprehensions is that you need to use the finest fillet steak - this is not the case, fine and patient knife work is what counts.

Ingredients For 4 generous starters

400gm lean Rump or Feather-blade Steak
3 Egg Yolks
2 Shallots, peeled and finely diced
1 tablespoon cocktail Gherkins, finely diced
1 tablespoon Capers
1 tablespoon virgin Rapeseed oil
Tabasco, Worcestershire Sauce, Salt and Pepper
Parsley Sprigs

Method
- Never use a food processor or mincer. Begin by carefully dicing the steak making thin cuts one way, then crossways, then repeating this until you have a fine even dice.

- Place the meat in a mixing bowl; add one of the egg yolks, the diced shallots, gherkin and capers, plus the olive oil. Blend together with a wooden spoon.

- Taste then season with tabasco, worcestershire sauce, salt and pepper. Taste again and add more - we want a proper kick but not to overwhelm the flavour of the steak.

- Form the mixture into 4 even patties; push these through an 10cm ring mold onto individual plates. 

- Blend the remaining egg yolks together with a little salt. Pipe the yolk onto the steak and finish with tiny parsley sprigs. Serve with crusty toasts and plenty of red wine.

© Peter Gladwin