steak tartare

This is probably the boujee’st recipe yet. The bistro classic is something I’m obsessed with, but I’m not about to pay 20 quid each time I have a craving for it. It’s surprisingly easy to make, and not particularly fiddly.

Serves 2

Ingredients:

1 good quality fillet steak, fat trimmed and finely chopped

5 cornichons finely chopped

1 shallot finely chopped

2 tsp capers finely chopped

1 tbsp finely chopped parsley

1 tsp dijon mustard (I used the one with added tarragon, but any will do)

1 tsp tabasco

1 tsp Worcestershire sauce

Salt and pepper

1. Add the finely chopped steak, cornichon, shallot, capers and parsley in to a bowl and combine well.

2. Then add all the sauces and season. Combine again and serve.

3. You can serve this as a starter for 2 with toasted baguette, or as a main meal for 1 served with homemade frites.