BEEF TARTARE

Prep/Cooking Time: 15-30 Minutes

Ingredients

Instructions

Remove all sinew and fat from the beef.
Cut the beef into the smallest dice that you can.
Once the beef is cut place in a small plastic or metal bowl and press plastic wrap onto the top to make it as air tight as possible, this will help it not to discolour.
Reserve the beef in the fridge till needed.

Take the celery and remove the outer stems as we only want the tender hearts and leaves.
Finely slice the stems of celery and roughly cut the leaves. Reserve the outer stems for other dishes.
Using a peeler shave the parmesan into a small bowl.
Keep the celery and the parmesan in the fridge till needed.

Now take the capers and olives and roughly chop.
Pick the parsley and finely chop
De seed the chili peppers and remove the stem.
Finely chop the chili pepper and mix together with the olives, capers and parsley.

To serve place the chopped beef into a bowl and add to it a pinch of the celery and parmesan.
Bring together with a spoon and add to it the olive mix.
Add the olive oil and a squeeze of lemon.
Season to taste with the Maldon salt and black pepper.

Spoon the mixture into the center of a plate.
Remove the top from the quail egg and separate the white from the yolk.
Place the yolk back into the shell and place atop the beef.
Serve with fresh baked bread or toast.

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