Steak tartare is a dish made from finely chopped or mined raw beef. Its often served with finely chopped onions, capers and a raw egg yolk, however, I like to add all those ingredients (except the raw egg yolk) and more into my finely chopped raw beef fillet and allow them to infuse for about an hour. I served my with thinly sliced toast.
Serves 2 (as a starter)
150g beef fillet, finely chopped
1/2 small onion, finely chopped
1/2 tsp (2.5ml) English mustard
1 gherkin, finely chopped
1 tsp (5ml) capers, finely chopped
few sprigs parsley, finely chopped
good shake of wocestershire sauce
few drops of tabasco
1 tsp tomato sauce
Salt and pepper to taste
Melba toast to serve
Combine all ingredents into a bowl and all flavours to infuse for about an hour.
Shape into 2 patties and serve at room temperature with melba toast.