STEAKY TARTARE

For me this is the best starter you can get in a restaurant. I love it. It feels fancy, it tastes amazing and it scares people who think you can't eat raw meat or egg. It also happens to be something which once those people try, you can almost guarantee it will make them do a big smile and say something like "wow, that's actually really good". This recipe bio goes out to Henry Wells.

This can easily be done in 6 minutes

Ingredients

(For Two People)

300g Fillet Steak (Tail is good)
A Shallot
Tablespoon Small Capers
Handful Fresh Parsley
2 Small Gherkins
Pinch of Salt
23 Twists of Black Pepper
Half Tablespoon Dijon Mustard
Half Tablespoon Wholegrain Mustard
4-5 Dashes of Tabasco
2 Really Nice Quality Eggs
2 Slices White Bread (To Serve)
Pinch of Smoked Salt (Optional, but worth it)

Ingredients

Instructions

Peel and finely dice your shallot. Chop up your capers a bit. Finely dice the gherkins and then finely chop some parsley. Get all of that powerfully flavoursome shit into a bowl.
Use a food processor to blitz up your bit of meat. It's best if the meat has been in the fridge for a few hours and goes straight from the fridge into your food processor. It will look a bit like mince when blended but not exactly like mince. It will sort of resemble mince. A bit. When it's all nicely chopped up add it to the bowl of bits. Add a pinch of salt, your pepper, mustards, and tabasco. Some people add horseradish but double mustard is nicer in my humble opinion. Give a good mix.
When that is all mixed up use a plating cylinder if you have one, or one of those tiny cake tins with a removable bottom, to create a sort of small hockey puck shaped meat tower. It should be about an inch tall and three inches in diameter. Use a spoon to poke down a little dent in the top.
Crack an egg and get rid of the white, we just want the yolk. This can be done by cracking the egg and then just carefully transferring the yolk from each half of the shell to the other until all the grim, gloopy white egg has dripped away. Best do to it over a bowl because if you do it over the sink or a bin and it goes wrong you may end up losing a yolk. We don't want that. Pop it on top of your tartare tower.
Toast some white bread and chop into little soldiers. Sprinkle a pinch of smoked salt onto your yolk. Tuck in with a fork, plop some on the toast, eat it on its own, just bloody enjoy it hun you deserve it. xxx