Steak Tartare
Since I first expanded my taste horizons and got myself to eat the first bite of steak tartare, I have been in love with this dish. The flavours are simple and uncomplicated and lifts the taste of the meat into another dimension. Make sure to ask your butcher for the absolute best quality of filet which will make all the difference. Try to prepare this dish no more than 30 minutes before serving to maintain the best colour of the meat. This dish can be served right throughout the year .
Steak Tartare
  • 400g beef filetcleaned and chopped
  • 1tbsp pickled onionschopped
  • 1tbsp gherkinschopped
  • 1tbsp caperschopped
  • 1tbsp chiveschopped
  • 1tbsp Italian Parsleychopped
  • 1tbsp wholegrain mustard
  • 1dash tobasco sauce
  • 25ml KWV Brandy
  • 1 egg yolk
  • fresh micro herbs
  • radishesfinely sliced
  • caperberries
  • 4 Egg yolksin their shells
  • 4slices baguettetoasted
  1. Mix all the ingredients together and plate by shaping the beef tartare into a circle.
  2. Garnish with salt and pepper, fresh herbs, caperberries and olive oil and serve with the egg and toasted baguette