Steak Tartare

Ingredients

• 1400g very fresh beef fillet or sirloin, hand-chopped very finely
• 22 tbsp capers, rinsed and finely chopped
• 36 cornichons, finely chopped
• 42 shallots, very finely diced
• 52 tbsp fresh flat-leaf parsley, finely chopped
• 61 tbsp Dijon mustard
• 71 tsp Worcestershire sauce
• 81 tsp Tabasco (optional)
• 92 egg yolks
• 101 tbsp extra virgin olive oil
• 11Salt and freshly ground black pepper
• 12Toasted baguette slices or thin toast, to serve

Instructions

1. 1Ensure your beef is very fresh and has been kept cold. Hand-chop it very finely with a sharp knife — do not use a mincer.
2. 2In a bowl, combine the chopped beef with capers, cornichons, shallots, parsley, mustard, Worcestershire sauce, and Tabasco if using.
3. 3Add the egg yolks and olive oil. Mix gently but thoroughly to combine all ingredients.
4. 4Season generously with salt and freshly ground black pepper. Taste and adjust.
5. 5Divide into portions and shape neatly on chilled plates. Make a small indent in the top and place a fresh egg yolk there if desired.
6. 6Serve immediately with toasted baguette slices and extra mustard on the side.