cookinginthecity:

Tuscan Steak Tartare

I discovered a delicious version of this classic french dish in Tuscany, where a squeeze of lemon and pinch of chilli are used to flavour the meat in place of Worcestershire and tabasco sauce. The freshly chopped meat is also a perfect canvas to showcase Tuscany’s famous extra virgin olive oil - herbaceous and full-bodied with just a hint of spice.

When making steak tartare at home, make sure you use the freshest steak from a butcher, not the supermarket, and never ever use pre-ground meat. It also makes all the difference to finely chop the meat by hand as food processors will destroy its texture.

200g beef fillet, finely chopped
1 small shallot, finely chopped
1 Tablespoon capers, drained and rinsed
1 Tablespoon Italian parsley, finely chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Pinch of chilli flakes
Salt & pepper, to taste

To serve
1 free-range egg yolk
4 to 6 slices of bread
1 garlic clove, cut in half

Mix all ingredients together in bowl, except egg yolk, bread and garlic. Lightly toast bread and rub one side with garlic clove. Arrange steak tartare on plate, with egg yolk on top. Serve immediately with toasted bread.

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