Beef Tartare

Serves 2-4
Time 20 minutes


200g tenderloin or eye fillet beef, finely diced or minced
1 egg yolk
tbsp baby capers, finely chopped
1 red onion, finely diced
¼ bunch Parsley, finely chopped
1 tsp paprika
2 tsp Mustard (Dijon)
2 tbsp cornichons, finely chopped
1 tsp worcestershire sauce
½ tsp tabasco sauce
Salt to taste

3 eggs (hard boiled precooked), grated
Extra Virgin Olive Oil
Sourdough bread (Croutons)


Slice the sourdough bread thinly, coat lightly with olive oil and salt and place in the oven until golden and crusty, to make the croutons.

In a large bowl, mix the finely chopped ingredients.

Carefully plate up the tartare mixture in a ball shape and garnish with chives, a sprinkle of paprika, a drizzle of olive oil, croutons and a hard boiled eggs carefully grated over it all.