Serves 2
Ingredients
- 200g organic beef fillet
- 4 small gherkins, finely chopped
- 1 Tbls small capers in brine chopped
- 1 medium shallot, finely chopped
- 2 tsp Dijon mustard
- A good shake of Tabasco sauce
- A good shake or two Worcestershire sauce
- A small handful of tender parsley leaves finely chopped
- Sea salt and freshly ground black pepper
- 2 Slices of rye or sourdough bread
- 2 fresh Organic egg yolks
- 2 Tbls of extra virgin olive oil
Method
Make sure both your knife and board are scrupulously clean before cutting the beef. Place the steak down on the board and trim away any outer sinew, fat or aged membrane to reveal the clean marbled meat within. Now cut the steak into thin slices, turn the slices and cut across them, and then again. You want to end up with finely chopped steak about 2 - 3 mm in size.
Place the steak into a clean mixing bowl. Add the chopped girkins, capers, shallots, mustard, tabasco and Wooster sauce, parsley, a good pinch of sea salt and a generous twist of cracked black pepper.
Gently tumble the steak with the other ingredients. You don’t need to overmix it and you certainly don’t want to mush it up or squeeze it. A light touch is best here.
Toast the slices of bread, either in a ridged grill pan or in the toaster. Trickle over 1 Tbls of olive oil and sprinkle the surface of the toast with a pinch of flaky sea salt.
Divide the tartare between the two pieces of toast. Make a shallow hollow in the middle of each and gingerly set the egg yolk down in place. Season the top with a smidge more salt and a touch more pepper and finish with a trickle of your best olive oil. Serve at once
