Steak tartar with tapenade

Ingredients for 2 servings:

• 2 fillet steaks, approx. 200 g each
• 1 pinch of salt
• 1 pinch(s) of sugar
• 2 tbsp, heaped shallot(s)
• 2 tbsp, heaped gherkins
• 2 tbsp, heaped capers
• 5 anchovies
• 1 tbsp, heaped Dijon mustard
• 3 tbsp, heaped tomato ketchup, no curry ketchup
• 1 dash of Worcestershire sauce
• e.g. salt and pepper
• 1 egg yolk
• e.g. cognac or rum
• 2 tbsp, heaped capers
• Oil for frying and deep-frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Finely chop the shallots, gherkins, and anchovies and mix with ketchup, mustard, Worcestershire sauce, and cognac or rum. Optionally, add a raw egg yolk to make the sauce creamy. Cut a square cut about 5 mm apart in half of the top of the steak, so that the top is made into cubes. Sprinkle the bottom with a pinch of salt and a pinch of sugar to ensure maximum caramelization. Let it sit for about 5 minutes. Meanwhile, heat oil in a small saucepan and a frying pan. Depending on the type of pan, add a small splash of oil if necessary. Deep-fry the caper apples in the pan and fry both steaks very briefly on the bottom at maximum heat. The steak should only be cooked about halfway through (you can tell by the color on the sides). Leave the top raw. Brush the raw side with tapenade and tap it in a little with a spoon. Garnish with the fried capers. This goes well with baguette and salad with a sweeter dressing, such as the Chef’s Lamb’s Lettuce with Caramelized Walnuts. Tip: If you’re looking for a decorative touch, you can also drape the tapenade next to the steak. Simply spread a layer of mustard and ketchup on the plate and arrange the chopped ingredients on top as a garnish.