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Steak Tartare (Serves 4)
Ingredients:
400g Lean Fillet or Sirloin Steak, Minced or Finely Chopped
4 Teaspoons Shallots, Finely Chopped Shallots
4 Teaspoons Cornichons, Finely Chopped
80g Tomato Ketchup
20g Dijon Mustard
4 Drops Tabasco
1 Tablespoon Parsley, Chopped
Salt and Pepper, To Season
To Garnish:
2 Quail Eggs, Soft Boiled
Nasturtium Leaves
50g CROE Beluga Caviar
Method:
- Combine all of the tartare ingredients gently in a bowl and season to taste.
- Divide the mixture into 4 portions and press into rings on your preferred serving plate.
- Remove the rings and garnish each portion with half a quail egg, 3 nasturtium leaves and a spoonful of CROE Beluga caviar.
- Serve alongside toasted sourdough, if you prefer, and serve immediately.
