STEAK TARTARE

By Pete Evans

 

When dealing with raw meat, you have to be super clean and move quickly. To keep it chilled, it’s a good idea to mix your ingredients in a cold stainless-steel bowl over a bowl of ice; you can even put a couple of ice cubes into the mix to keep it cold. We always change our ingredients; sometimes it’s mayonnaise-based and sometimes we just use olive oil and lemon juice or vinegar to dress the meat. We also flavour it with horseradish, wasabi, harissa, chermoula, jerk seasoning, or coconut cream.  

 

  • 1 tbsp Dijon mustard
  • 4 salt-packed anchovy fillets, rinsed well and patted dry then finely chopped
  • 2 tbsp ketchup
  • Tabasco sauce
  • 3 tbsp extra virgin olive oil
  • ¼ cup capers, rinsed
  • 4 tbsp finely chopped red onion
  • 8 cornichons, finely chopped, plus more to serve
  • 1 small handful of fresh flat-leaf parsley leaves, finely chopped
  • Juice of 1 lemon
  • 400g beef tenderloin, very finely chopped
  • 4 egg yolks
  • Fresh micro herbs, to garnish
  • Seed crackers to serve (see recipe below)

 

Mix the mustard and anchovies in a large stainless-steel bowl. Add the ketchup, and some Tabasco, and freshly cracked black pepper and mix well.

Slowly whisk in the oil. Fold in the capers, onion, cornichons, parsley, lemon juice and a little sea salt. Add the meat to the bowl and mix well with a spoon.

Serve on four plates, using a 7 cm ring mould to shape the meat into neat circles. Make a small hollow on the top of each one with a spoon and place an egg yolk in it. Sprinkle with the micro herbs and season with salt and pepper. Serve with the crackers and cornichons.

Serves 4.

 

FLAXSEED CRACKERS

  • 1 cup brown or golden flaxseeds
  • ⅔ mixed seeds (such as pumpkin, sunflower and sesame seeds)
  • ½ teaspoon sea salt
  • ½ teaspoon of your favourite spice (such as curry powder, smoked paprika, ground cumin or fennel seeds)

To prepare the flaxseed crackers, place the flaxseeds in a bowl, pour over enough water to cover and leave overnight. Place the mixed seeds in a separate bowl, pour over enough water to cover and leave overnight.

The next morning, drain and rinse the mixed seeds. Drain the flaxseeds (they will have a gelatinous texture), but do not rinse. Add the mixed seeds to the flaxseeds, then add the salt and spice (if using) and mix to combine.

Preheat the oven to 70°C (50°C fan-forced). Line two large baking trays with baking paper. Spread a very thin, even layer of the seed mixture over the prepared trays.

Bake for six hours, flipping over halfway through to help the drying process. Remove from the oven and allow to cool completely on the trays. Cut into triangles or squares or break into pieces.