Jeremiah Tower’s Steak Tartare

• 8 fl oz (250 ml) mayonnaise
• 1 lb (450

First make the chilli Purée. Put the ancho chillies into a bowl, cover with water and weight them down with a plate so that they are all submerged in the water. Leave overnight, drain, then remove the stems and seeds. Purée the chillies in a blender or food processor with the lime juice and whisk in the olive oil. Season with salt to taste. This makes about 8</