Steak tartare by Tom Aikens | Taste of France®
This simple classic of French cuisine is often presented with a raw egg on top. In this recipe, however, a slow-cooked egg is used to accompany it.
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Ingredients
- 38 g (1⅓ oz) banana shallots, (finely chopped)
- 60 g (2oz) cornichons (chopped)
- 60 g (2oz) capers
- ⅓ red chilli (finely chopped)
- 125 g (4½ oz) Heinz tomato ketchup
- 30 g (1oz) Dijon mustard
- 135 g (4¾ oz) mayonnaise
- A few drops of Tabasco
- A few drops of Worcestershire sauce
- 17 ml (½ fl oz) brandy
- 5 turns of freshly milled pepper
- 2g (⅓ tsp) salt
- About 350g (12½ oz) sirloin steak, (trimmed and diced. You’ll need 80g (2¾ oz) per person)
- Chopped chives and parsley
- 4 eggs
- 75 ml (2½ fl oz) lemon juice
- 25 ml (¾ fl oz) white wine vinegar
- A pinch of lemon zest
- 15 g (½ oz) sugar
- 6 g (1/5oz) Dijon mustard
- 200 ml (6¾ fl oz) vegetable oil
- 100 ml (3⅓ fl oz) olive oil
- 2 g (⅓ tsp) salt
- White pepper
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