Steak Tartare
A classical dish, Steak Tartare requires the best quality, though not necessarily the most expensive, cut of meat. Knowing where your produce has come from is essential for creating raw dishes to ensure the best taste as well as safety.
Ingredients
450g rump cap (or other lean meat such as fillet)
20g baby capers, or chopped large capers
20g shallots, finely sliced
15g walnuts, finely chopped
1tsp. Dijon mustard
2tsp English mustard
2 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 tbsp. chives, finely chopped
1 tbsp. parsley, finely chopped
salt and pepper to taste
pinch of cayenne pepper to garnish (optional)
4 egg yolks
Method
Trim off the fat of the rump cap and set aside. (This can be rendered down over a low heat with a splash of water and stored in the fridge for roasting potatoes.)
Using a sharp knife finely dice the rump cap by cutting into slices across the grain, then stack the slices and cut into strips before finally dicing. Remember to remove any sinew that you may come across. What you should be left with is consistent small cubes of steak.
In a large mixing bowl add the ingredients and mix well. Add salt and pepper to taste.
To plate, place a quarter of the mixture into a ring mould and press down the mixture firmly. With the back of a teaspoon, create a small indentation in the middle for the egg yolk to sit in, and lift the ring mould away. For a more rustic style, the same effect can be used by creating a flattish patty like a plump beef burger.
Crack an egg into a bowl and gently lift the egg with your bare hands letting the egg white drop through your fingers (the whites can be used to make meringue or a whisky sour cocktail to accompany your dish). Place the egg yolk in the centre and sprinkle a small pinch of cayenne pepper to finish.