Steak Tartare with Egg Sauce
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Steak Tartare with Egg Sauce
Recipe by Michael Weldon
Ingredients
2 eggs
100mls Squeaky Gate extra virgin olive oil
1 lemon juice
3 anchovies
black pepper
250g sirloin steak, diced
1 shallot, diced
2tbs capers
1 tbs cornichons, sliced
1tbs dijon mustard
½ tsp worcestershire sauce
¼ tsp tabasco
½ bunch Chives, chopped
½ bunch tarragon, chopped
½ bunch parsley, chopped
salt
to serve
rye bread, sliced thin and toasted
extra herbs to garnish
extra shallot rings to garnish
Method
In a small saucepan boil the eggs for exactly 6 minutes. Remove from the water, chill in cold water and then peel. Add the eggs and anchovies to a jug. Blitz until smooth with a stick blender. With the blender runner slowly pour in the extra virgin olive oil and emulsify into the sauce. Once thick add in the lemon, salt and pepper.
In mixing bowl combine the steak, shallot, capers, cornichons, mustard, Worcestershire sauce, tabasco sauce, herbs, pinch of salt and a drizzle of extra virgin olive oil. Mix together until completely combined.
Serve the egg mixture on the bottom of a bowl. Top with the steak and garnish with the herbs and shallots. Add the toasted bread on the side and enjoy.
