This is our version of the international raw meat starter, named after the Tartars who loved their raw meat. We use wagyu topside steak because of its sweet nuttiness. If you can buy wagyu, and can afford its rather steep price tag, please do. When making tartare be conservative with your spices as you don’t want to kill the flavour of the beef. With such a small amount of meat, one slip of the wrist and you could end up with Tabasco-flavoured mince!
To make the croutons, put the bread slices on a baking tray and
Make sure the meat is chilled and the knife, chopping board and your hands are very clean. Using a very sharp knife, cut the meat into very tiny dice.
Put the meat, onion, Tabasco sauce, paprika, mustard, cornichons, extra virgin olive oil, parsley and sea salt in a bowl and mix thoroughly. Serve in a bowl with a sprinkle of sea salt flakes, a little drizzle of extra virgin olive oil, the raw egg yolk on top, if using, and croutons to one side. Mix the raw egg into the mince and spoon onto the croutons to eat.
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