Rick Stein’s Steak Tartare
I noticed during filming in France that steak tartare has become fashionable once more, so I hope it catches on again here in Britain. I suppose the idea of raw meat is a bit hard to take for some people, but it’s always struck me as completely lovely. I think it’s one of the best ways of using fillet steak, and when I was taught how to make it in the sixties, we always used the thin end of the fillet, the tail, the piece that you couldn’t turn into tournedos. After that, it’s a bit like making a bloody Mary with the judicious use of punchy ingredients, so I hope you like my version. Needless to say, it must be served ice-cold and always with a raw egg yolk nestling in an indent in the top.
|300 g||tail end of beef fillet, sirloin or rump, straight from the fridge|
|1 tbsp||capers, rinsed, drained and chopped|
|2||shallots, finely chopped|
|2 tbsp||chopped flat-leaf parsley|
|1 tbsp||extra virgin olive oil|
|1||gherkin or 3 cornichons, finely chopped|
|3||dashes of Tabasco|
|½ tsp||sea salt flakes|
|20||turns of black pepper|
|2||medium egg yolks|
You will need a food processor.
Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.
Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one. Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.