FRESH STEAK TARTARE

ITEMS NEEDED:

1 TEA SPOON OF EACH CHOPPED CAPERS

CHOPPED PARSLEY

CHOPPED ONION

CHOPPED GHERKIN

1 EGG YOLK

1 LARGE TEA SPOON OF DIJON MUSTARD

2 TABLE SPOONS OF LIGHT OIL

SALT AND PEPPER

10 DROPS OF TABASCO

10 DROPS OF WORCHESTERSHIRE SAUCE

SQUEEZE OF LEMON JUICE

200G FILLET STEAK

METHOD:

COARSELY MINCE THE FILLET STEAK

WHISK THE EGG YOLK IN A LARGE BOWL AND SLOWLY ADD THE OIL UNTIL IT THICKENS. ADD A PINCH OF SALT AND FRESHLY GROUND BLACK PEPPER.

ADD ALL THE OTHER INGREDIENTS APART FROM THE MINCE AND STIR WELL.

THEN ADD THE MINCE AND STIR FOR A COUPLE OF MINUTES UNTIL REALLY WELL MIXED, SERVE IMMEDIATELY.

FOR THE DECORATION I HAVE SLICED ONION VERY FINE AND COATED IT IN CORNFLOUR AND THEN FRYED IT. IT IS IMPORTANT TO PUT THE FRYED ONION ON PAPER TOWEL TO DRY OFF THE OIL AFTER COOKING.

ALSO I HAVE USED SOME BALSAMIC VINEGAR DRESSING REDUCTION AND SOME WASABI SAUCE TO DECORATE THE PLATE.

I HOPE YOU ENJOY TRYING THIS DISH, PLEASE COMMENT IN THE BOX BELOW OR YOU CAN SEND ME A PICTURE OF YOUR ATTEMPTS AT THESE FANTASTIC AND SIMPLE DISHES.