Beef Tartare + Video
( SERVES 2 )
Beef Tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve the beef while still cold, with a raw egg yolk on top.
|300 g||Pure South Beef Fillet, straight from fridge|
|2 Tbsp||Capers, drained and chopped|
|½ cup||Cornichons, sliced|
|2 Tbsp||Superb Herb Parsley, chopped, plus extra to serve|
|1 Tbsp||Olivado Extra Virgin Olive Oil|
|3 dashes||Tabasco sauce|
|½ tsp||Sea salt|
|1 pinch||Black pepper|
|2||Woodland egg, yolks|
|1 small handful||Superb Herb Micro Radish Greens, to serve|
- Remove all fat from the meat and cut into pieces then place in the food processor and pulse until the meat is chopped finely (you can also do this by hand with a sharp knife).
- Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco, salt and pepper. Mix lightly with 2 forks then spoon the meat mixture into two shallow bowls, then flip onto 2 chilled plates. Make a small indent on top and nestle an egg yolk (in the eggshell) in it. Garnish and serve with toasted and buttered bread.