Ingredients
Steak tartare:
125 gms flank steak (Australian Wagyu beef)
10 gms shallots
1 tsp parsley
Pinch of black pepper
1 yolk of a quail egg
1 piece of sourdough bread
For the steak tartare sauce:
600 gms mayonnaise
200 gms ketchup
150 gms mustard, Dijon
125 gms gherkins (pickled baby cucumbers)
100 gms capers in vinegar chopped
10 gms tabasco sauce
15 gms Worcestershire sauce
Method
Making the sauce:
1. Finely chop the gherkins and capers.
2. Mix all sauces.
3. Add the chopped items and mix well.
Note: This recipe makes the sauce in bulk.
Plating:
1. Finely dice the steak.
2. Mix the chopped steak with the shallots, parsley, and black pepper.
3. Place the chopped steak mixture on a plate, forming a circle. Place the egg yolk in the centre.
4. Serve with toasted sourdough bread on the side.
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