Thomas Frake’s steak tartare with a confit Burford Brown & soft herbs - Clarence Court Recipes

Ingredients

• 2 Clarence Court Burford Brown eggs
• 500ml vegetable oil, plus 1 extra tablespoon for frying
• 180g fillet steak
• 6 cornichons
• 1 tablespoon capers
• 1 banana shallot
• 1 tablespoon chives
• 1 tablespoon Tabasco Green Mild Pepper
• 1 tablespoon wholegrain mustard
• Sea salt
• Ground black pepper
• 1 tablespoon chives, finely chopped
• 1 tablespoon tarragon, finely chopped
• 1 tablespoon parsley, finely chopped
• 2 slices sourdough toast, to serve