Making Steak Tartare

A dish of finely chopped raw beef topped with a raw egg yolk, steak tartare is one of the great French classics. In France it is usually served with cornichons (baby gherkins), capers and Tabasco sauce, with a pot of mustard on the side. Only the freshest and finest quality fillet steak is used, chopped by hand just before serving.

Trim fillet steak, allowing 125 g per person, of all fat, membrane and sinew, then chop the meat with two knives. Mix with finely chopped onion and fresh flat-leaf parsley and salt and pepper. Shape into rounds, place on individual plates and hollow out the centres slightly with the back of a spoon. Slide egg yolks into the hollows. Serve immediately.