Hurrah! Tartare

I'm definitely not a vegetarian, I don't know whether you've noticed. I categorically think that if you order the vegetarian option in a restaurant you are mad. An aubergine is an excellent accompaniment but is not a main course. This is not to say I dislike vegetables and fruit, I love them, but keep mine on the side please.

So as I spent the last half hour at work not thinking enough about what I needed to do tomorrow and mainly thinking about dinner, I think that is fairly standard, I was faced with a conundrum, I wanted salad and something fresh but I knew that leaves alone wouldn't cut it.

I debated fish but I knew the brilliant fiishmonger in Brixton Village was closed and M&S Brixton never has anything aside from haddock. I thought about being lazy and just adding some fried chorizo or bacon to the salad but thought that was far too lazy for my one meal at home from Monday - Friday. Then I remembered a conversation I had with the madly wonderful Cuban-German next to me at work about the menu at The Ivy earlier in the day and the idea of Steak Tartare jumped into my head.

Now I know people are squeamish about eating totally raw meat, I get it, some people are odd and like their meat well done (waste of money, doesn't taste of anything). However, I order my steak raaaaare and I love the flavour of beef, therefore for something fun and tasty for the evening steak tartare could very well hit the spot.

Steak Tartare always sounds a bit fancy, at least I think so, but it is actually super easy to make, it all depends on how you like it to taste. Therefore get all your bits and bobs ready and just mix until it tastes as you like it.

Steak Tartare
For 1

1 fillet steak (don't scrimp here) very very finely chopped into 1/2cm squares
1 spring onion very finely chopped
Olive Oil, drizzle
1 egg yolk
2 cornichons chopped
1/2 tsp capers, chopped
Salt and Pepper
Tabasco
Worcestershire Sauce

1. Take the steak out of the packet and allow to stand at room temp for 10 mins.
2. Put the steak, olive oil, pinch of salt and 2 turns of pepper in a bowl and mix together.
3. Add the other ingredients bit by bit to taste, add more salt and pepper if needed, at the last moment add the egg yolk and mix together. Press into a circle and place on the plate.

Serve with simple salad and dressing, thin french fries if you want a heavier meal.

Hurrah! Tartare!

(I did say it was easy)