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Steak Tartare
Preparation info
- Serves
1
- Difficulty
Easy
Appears in
Published 2009
The mere sight of fillet steak sitting raw on a plate is enough to make me pounce across the room and fall snarling on top of it, then gulp it down with bared teeth and rolling eyes. But that lacks etiquette, so in more refined moments I like to make a steak tartare.
Ingredients
100 g 1 2
Method
Trim the steak of any excess fat or sinew, and cut the meat into tiny pieces about the size of the small gobbets that eagle chicks are fed by their parents, or the smallest you can manage. Put in a neat pile in the centre of a refined plate. Depress a little crater in the top. Peel and very finely chop the shallot. Very finely chop the gherkins and chervil. Teeny-weeny is what you are after; th