Steak tartare

Michael Craig

Interactive food helps to lighten the mood and gets everyone talking at a dinner party. This do-it-yourself beef tartare makes a great entree and you can have everything prepped before the guests arrive. We have used the classic flavours but feel free to mix it up. Maybe have a South East Asian twist using fish sauce, lime juice, chilli and coriander or Italian with balsamic vinegar, fresh tomatoes and basil. Because you will be serving the meat raw, be sure to buy it from a trusted source and also keep the beef covered and refrigerated until you are ready to use it.

For an impressive and stress-free dinner party, follow it with our chorizo and prawn pasta and this chilli chocolate mousse which can be made the day ahead.

Ingredients

4	Anchovy fillets, in oil, minced (Main)
2 Tbsp	Capers, drained
4 tsp	Dijon mustard
800 g	Eye fillets of beef, cut into small dice (Main)
2 Tbsp	Diced red onion, ensure it is finely chopped
2 Tbsp	Chopped parsley, it needs to be fine
4 tsp	Olive oil
8 drops	Tabasco sauce, or other hot sauce
4 tsp	Worcestershire sauce
1 tsp	Chilli flakes, crushed
4 large	Free-range egg yolks, very fresh
1 loaf	Baguette, sliced and toasted

Directions

1. Combine all of the ingredients except the egg yolks together, season to taste with salt and pepper and divide in to 4 servings.
2. Mould into circles on the plate and make a dent on top to place the egg yolk. Additional ingredients can be added to adjust the taste to your liking. When served, tell your guests to combine the egg yolk in to the meat mix. Serve with toasted baguette.