April 23, 2021

Steak Tartare by Barry Horne

By Tom Gibson
Steak Tartare by Barry Horne

 Ingredients: (serves 2)
300g Beef Fillet (get your butcher to finely dice this)
10g Cornichons
5g Capers
1 Shallot
2g Chives
2g Parsley
1/4 tsp Dijon mustard
1/2tsp Barnfathers Hot sauce
2 Egg yolks

To serve:
Sourdough bread (toasted)

Make the shallots crispy by finely slicing ½ of the shallot into half moons. Heat some vegetable oil in a pan until very hot, add the shallots and keep an eye on them until they start to go golden, then remove and drain on some kitchen paper and season with salt. Tip: store these in an airtight container and they will keep, I would recommend doing a big batch of these as they are good on everything.
For the tartare, finely dice the cornichons, capers, shallot, chives and parsley.
Put all of your chopped ingredients including the beef fillet into a bowl and season with salt and pepper. Add the Dijon and barnfather sauce (as much as you like to taste), give it a good mix. When it's to your liking place the mixture in two portions onto two plates in a circle with an egg yolk on top of each. Garnish with the crispy shallots.
Serve with a rocket and parmesan salad and some toasted sourdough.