Easy intro to raw meat nationalism: steak tartare. In very fancy restaurants, the ingredients will be brought to you at the table. This just a little show to demonstrate that the ingredients are of the best quality and fresh. Only use fillet steak. The dish must be served cold. 
•150g beef fillet, straight from the fridge
•1/2tbsp capers
•1 shallot, finely chopped
•1tbsp flat-leaf parsley, chopped
•1/2tbsp extra virgin o. oil
•1/2 gherkin, finely chopped
•2 dashes of Tabasco
•¼ tsp sea salt flakes and 10 turns of black p.per
•1 egg yolk
•1/2tbsp capers
•1 shallot, finely chopped
•1tbsp flat-leaf parsley, chopped
•1/2tbsp extra virgin o. oil
•1/2 gherkin, finely chopped
•2 dashes of Tabasco
•¼ tsp sea salt flakes and 10 turns of black p.per
•1 egg yolk
Trim the meat of all fat and sinew and chop finely, either by hand or by using a food processor (use the pulse button). Put the meat in a bowl with the capers, shallots, parsley, olive oil, gherkin, Tabasco and salt and pepper. Mix lightly together with two forms, then spoon...
onto the centre of a chilled plate, making a neat round. Make an indentation in the top and add the egg yolk to it.
Steak tartare is usually served with pommes frites, melba toast, fried French bread or pumpernickel bread.
Steak tartare is usually served with pommes frites, melba toast, fried French bread or pumpernickel bread.
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