Beef Tartare
Serves six
6 tablespoons Dijon mustard
6 egg yolks
200 ml sunflower oil
200 ml olive oil
5 tablespoons tomato ketchup
Worcestershire sauce
Tabasco
150 g finely chopped shallots
150 g finely chopped onion
150 g drained and chopped gherkins
½ bunch basil, chopped
½ bunch flat-leaf parsley, chopped
½ cup capers in vinegar (drained, save some for garnish)
1kg Aubrac beef – ask your butcher to mince very fresh, tender, lean steak
Salt and freshly ground pepper
Preparation
In a large bowl, whisk together the mustard and egg yolk, then gradually stir in the sunflower oil and olive oil to make a mayonnaise. Stir in the ketchup. Season to taste with salt, pepper, Worcestershire sauce and Tabasco. Stir in the shallots, onions, gherkins, basil, parsley and capers. Place the bowl on crushed ice, then add the minced beef and mix in well. Arrange a portion of beef tartare on each of six chilled plates and garnish with the reserved capers. Sprinkle with a little salt and pepper.
Serve with very crispy home-made chips and a mixture of young salad leaves drizzled with olive oil.
