John Myers
Contents
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Ingredients
- 200 g Beef fillet minced
- 1 piece Chicken egg
- 3 tsp Figs diced shallot
- 2 tsp Finely diced capers
- 4 tsp Finely diced gherkins
- 3 tsp Chopped leaf parsley
- 2 tsp Lime juice
- 2 tbsp Sunflower oil
- 1 tbsp Olive oil
- 4 tsp Dijon mustard
- 4 tsp Ketchup
- 1 tsp Sweet paprika powder
- 10 drops Tabasco
- 4 Splash Worcestershire outside
- 1 tsp Sea salt
- Black pepper
Instructions
- First, we separate the egg (which should be very fresh) and put the yolks and mustard in a bowl. Start to mix the egg yolks with the mustard with a fork and slowly add the sunflower oil, then the olive oil in small portions until a wonderfully creamy mayonnaise has formed.
- Put the paprika powder into the bowl with Tabasco, sea salt, lime juice, ketchup and the Worcestershire sauce and stir evenly.
- Now put the shallots, capers, gherkins and parsley in the bowl and season with freshly ground black pepper. Mix everything together well and now add the meat and carefully mix with the remaining ingredients.
- When everything is evenly mixed together, place a metal ring on each plate and distribute the tartare evenly in each ring. Press a little with a fork and then remove the rings, so you get a wonderful even shape. I like to add a few dashes of olive oil over the tartare before serving.
- I like to serve spicy toasted baguette or toast with it, and a small salad or French fries also go well with it.
