Beef tartare

Ideally the meat for a tartare should be chopped rather than minced or processed. Steak tartare is rather like bloody Mary in that spice level is a matter of personal taste. I love spicy food but oddly I don’t like overly spicy steak tartare as it tends to overpower the meat flavour. The ratio of Worcestershire sauce and Tabasco to meat will be critical. Too much makes it difficult to eat; too little and it will taste like meat you have forgotten to cook. Be guided by your own taste buds an