Steak Tartare from Hawksmoor

Steak Tartare from Hawksmoor

Use well-aged fillet and be sure to slice off all of the exterior, which can harbour bacteria. Use different chopping-boards for exterior-slicing and for chopping so the bacteria aren't transferred to the finished dish.

250g (9oz) fillet of beef, carefully trimmed of all surfaces
1 small banana shallot, very finely diced
1 tbsp capers, very finely diced (rinse first if salted)
1/2 tbsp parsley, finely chopped
2 tbsp paleo ketchup
Tabasco, about 15 drops, to taste
1 egg

Start by cutting very thin slices of fillet across the grain with a good sharp knife. Finely dice the beef into 2-3mm pieces and place in a medium-sized bowl. Add the shallot, capers and parsley. Stir together, then add the ketchup and Tabasco sauce.

To serve, pile the steak tartare mixture on a plate. Crack the egg neatly and separate the yolk from the white. Tip the yolk into one half of the eggshell and perch it on top of the tartare. To eat, tip the egg yolk over the tartare and mix it in with a fork.

Source: Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner
Adapted from: The Telegraph
recipe picture
Dan Lepard