STEAK TARTARE — TOASTED SOURDOUGH, PARMESAN SHAVINGS

Pure beef, bright seasoning and a slick of caviar — simple, bold and utterly moreish

INGREDIENTS

     +    

  • 1 tbsp shallots, finely chopped

  • 1 tsp capers, chopped

  • 1 tsp cornichons, chopped

  • 1 tbsp Heinz tomato ketchup

  • 1 tsp Dijon mustard

  • 1 organic egg yolk

  • Few drops Tabasco

  • Few dashes Worcestershire sauce

  • Drop of brandy

  • Good squeeze of lemon juice

  • 150 g trimmed and diced onglet or beef fillet (trimmed, cut into neat 0.5 cm small dice)

  • Little chopped parsley & chives

  • Maldon salt & black pepper

     +    
Toasted sourdough

  • Sourdough, sliced 0.5 cm thick

  • Olive oil for drizzling

  • Maldon salt

  • Chopped parsley (to finish)

  • Parmesan shavings (for serving)

  • N25 Caviar (for garnish)

Method

     +    

  • Prepare the beef — trim and cut the beef (onglet or fillet) into a neat 0.5 cm small dice. Keep chilled.

  • Mix tartare — in a bowl combine the diced beef with the egg yolk, mustard, finely chopped shallot, ketchup, chopped capers, chopped cornichons, a few drops of Tabasco, a few dashes of Worcestershire sauce, a drop of brandy, a good squeeze of lemon juice and chopped parsley & chives. Season to taste with Maldon salt and black pepper. Check seasoning.

  • Toast the sourdough — slice bread 0.5 cm thick, drizzle lightly with olive oil and sprinkle a little Maldon salt. Place on a tray and bake in the oven at 180°C until golden and crispy. Finish with a little chopped parsley if desired.

  • Assemble — place a spoonful of the beef tartare onto the toasted sourdough, top with a few Parmesan shavings and finish with a good dollop of N25 caviar. Serve immediately.

STEAK TARTARE — TOASTED SOURDOUGH, PARMESAN SHAVINGS

Pure beef, bright seasoning and a slick of caviar — simple, bold and utterly moreish

INGREDIENTS

   +  &nbsp

  • 1 tbsp shallots, finely chopped

  • 1 tsp capers, chopped

  • 1 tsp cornichons, chopped

  • 1 tbsp Heinz tomato ketchup

  • 1 tsp Dijon mustard

  • 1 organic egg yolk

  • Few drops Tabasco

  • Few dashes Worcestershire sauce

  • Drop of brandy

  • Good squeeze of lemon juice

  • 150 g trimmed and diced onglet or beef fillet (trimmed, cut into neat 0.5 cm small dice)

  • Little chopped parsley & chives

  • Maldon salt & black pepper

   +   
Toasted sourdough

  • Sourdough, sliced 0.5 cm thick

  • Olive oil for drizzling

  • Maldon salt

  • Chopped parsley (to finish)

  • Parmesan shavings (for serving)

  • N25 Caviar (for garnish)

Method

   +   

  • Prepare the beef — trim and cut the beef (onglet or fillet) into a neat 0.5 cm small dice. Keep chilled.

  • Mix tartare — in a bowl combine the diced beef with the egg yolk, mustard, finely chopped shallot, ketchup, chopped capers, chopped cornichons, a few drops of Tabasco, a few dashes of Worcestershire sauce, a drop of brandy, a good squeeze of lemon juice and chopped parsley & chives. Season to taste with Maldon salt and black pepper. Check seasoning.

  • Toast the sourdough — slice bread 0.5 cm thick, drizzle lightly with olive oil and sprinkle a little Maldon salt. Place on a tray and bake in the oven at 180°C until golden and crispy. Finish with a little chopped parsley if desired.

  • Assemble — place a spoonful of the beef tartare onto the toasted sourdough, top with a few Parmesan shavings and finish with a good dollop of N25 caviar. Serve immediately.

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