Steak Tartare

Ingredients:

300g Mugavin Beef eye fillet, hand chopped

1 small shalot, very finely diced

1 tbsp capers, finely chopped

2 anchovy fillets, finely minced

1 tsp Dijon mustard

3–4 drops Tabasco

1 tsp Worcestershire sauce

1 tbsp olive oil

Sea salt to taste

2 egg yolks (optional, to serve)

Method:

Trim sinew from beef.

Dice by hand into small cubes (don’t mince).

Keep beef chilled while preparing additions.

Combine beef with eschalot, capers, anchovy, Dijon, Tabasco, Worcestershire and olive oil.

Season lightly — taste and adjust.

Plate using a ring mould.

Top with egg yolk if desired.

Serve immediately with toasted sourdough.