From Rick Stein's French Odyssey, steak tartare has to be one of France's signature dishes. The premium beef is simply seasoned and served with an egg yolk.
Category: Appetizers
Cuisine: French
300 grams tail end of beef fillet, sirloin or rump, straight
1 tbsp capers rinsed, drained and chopped
2 shallots finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp extra virgin olive oil
1 gherkin or 3 cornichons, finely chopped
3 dashes Tabasco sauce
1/2 tsp sea salt flakes
20 turns Black pepper
2 medium egg yolks
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