Steak tartare is a classic dish and is quick and easy to prepare. Make sure you use the best quality ingredients, to make the most of this classic French dish.
200g Fresh steak
40g Chopped shallot
20g Rye bread
10g Aged regiano parmesan
1 teaspoon extra virgin olive oil
1 teaspoon Dijon mustard
1 Burford brown egg
- Thinly slice the rye bread and place on a baking sheet, place in the oven on 160 degrees until crisp, remove from the oven and allow to cool.
- Place a griddle or a pan onto the stove and heat until smoking hot. Brush the piece of steak with oil and very quickly sear all round in the pan or on the griddle, this should take no longer than 10 seconds.
- In a small bowl mix the parmesan with the olive oil, Chop the steak as finely as you can and place in a separate bowl, add the chopped shallot, Dijon mustard and seasoning, crumble the crisp rye bread into small pieces, add to the bowl and mix gently.
- Take a 10cm diameter ring and set in the middle of a plate. Place the parmesan mix in the centre of the ring and spread evenly across the ring.
- Spoon on the steak tartare mix and lightly spread across the ring.
- Make a small indent in the middle of the steak tartare, crack the egg open and separate the yolk from the white, place the egg yolk in the middle of the tartare and serve.