Beef tartare

Recipe | Steak tartare 

Feeds 2

Ingredients:
* 400g grass-fed beef fillet or lean topside. 
* 2 fresh pasture-raised egg yolks 
* 1 tablespoon extra virgin olive oil
* 1 tablespoon lacto-fermented pickles, cornichons or sauerkraut, finely minced
* 1 tablespoon eschallot, finely minced
* 1 tablespoon salted capers, rinsed and finely minced
* 2 teaspoons fresh parsley, finely chopped
* 1 teaspoon mustard, Dijon or whole grain 
* Flaky sea salt and cracked black pepper to taste
* Squeeze of lemon to taste
* Thinly sliced and toasted sourdough or potato crisps (fried in avocado, coconut or olive oil - we like Boulder or Trafo).

Method:
1. Put your beef into the freezer about  30 minutes before preparing. This makes it easier to finely dice and keeps it nice and chilled.  
2. Using a sharp knife, either finely mince the beef or cut it into approximately 1/4cm cubes.
3. Split the beef equally between two plates, as well as the mustard, parsley, shallots, capers and ferment of choice. 
4. Make an indentation on the top of the beef with the back of a spoon and gently place an egg yolk on top of each. 
5. Pierce the egg yolk and mix in the remaining ingredients, tasting as you go. Season with salt accordingly and add a tiny squeeze of lemon just before serving.
6. Delicious on thinly sliced crunchy sourdough, or potato crisps (fried in avocado, coconut or olive oil).