Steak Tartare Recipe by Rick Stein

Ingredients

• 300 g tail end of beef fillet, sirloin or rump, straight from the fridge
• 1 tbsp capers, rinsed, drained and chopped
• 2 shallots, finely chopped
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp extra virgin olive oil
• 1 gherkin or 3 cornichons, finely chopped
• 3 dashes of Tabasco
• ½ tsp sea salt flakes
• 20 turns of black pepper
• 2 medium egg yolks