Steak tartare

• fillet steak↗200g g
• echalion shallot↗1

  finely chopped

• cornichons↗3

  finely chopped

• capers↗2 tsp tsp

  rinsed and drained, finely chopped

• flat-leaf parsley2 tbsp tbsp
• Dijon mustard↗½-1 tsp tsp
• hot sauce↗½-1 tsp tsp
• egg yolks↗2

  (freeze the whites for another recipe)

• toasted baguette

  or French fries, to serve

Step-by-step instructions

1. 1

   Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.

2. 2

   Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries.