Beef Tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve the beef while still cold, with a raw egg yolk on top.

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Ingredients

300 g	Pure South Beef Fillet, straight from fridge (Main)
2	Shallots, chopped
2 Tbsp	Capers, drained and chopped
½ cup	Cornichons, sliced
2 Tbsp	Superb Herb Parsley, chopped, plus extra to serve
1 Tbsp	Olivado Extra Virgin Olive Oil
3 dashes	Tabasco sauce
½ tsp	Sea salt
1 pinch	Black pepper
2	Woodland egg, yolks (Main)
1 small handful	Superb Herb Micro Radish Greens, to serve

To serve

1	Baguette, sliced and toasted
1 knob	Butter

Directions

1. Remove all fat from the meat and cut into pieces then place in the food processor and pulse until the meat is chopped finely (you can also do this by hand with a sharp knife).
2. Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco, salt and pepper. Mix lightly with 2 forks then spoon the meat mixture into two shallow bowls, then flip onto 2 chilled plates. Make a small indent on top and nestle an egg yolk (in the eggshell) in it. Garnish and serve with toasted and buttered bread.