Beefsteak tartare

Ingredients for 1 servings:

• 150 g beef fillet(s)
• 1 shallot(s)
• 1 tbsp capers, small fine (nonpareils)
• 1 egg yolk
• 1 gherkin(s)
• 2 anchovy fillets, in oil
• flat-leaf parsley
• tarragon
• Salt and pepper, from the mill
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the beef fillet into thin slices, then cut these into thin strips and then into small cubes. A well-sharpened large knife is important here to avoid crushing the fillet. The tartare should be very finely chopped, but still retain its structure. Now season with salt and pepper from a mill. Peel the shallot and cut it and the gherkin into 2 to 3 millimeter cubes. Finely chop the anchovy fillets, roughly cutting them into thirds. Chop the herbs. Arrange the tartare in the center of a plate, preferably with a serving ring. Use a spoon to make a small depression in the center and place the egg yolk into the center. Sprinkle with cayenne pepper. Decorate the tartare with the gherkins, shallots, capers, and pieces of anchovy fillet. Sprinkle with the herbs. At the table, mix the egg yolk and the other ingredients with the tartare using a fork. Place on a buttered slice of bread and enjoy.