Steak tartare

SERVES 6 AS A STARTER

2–3 anchovy fillets, chopped

1 teaspoon dijon mustard

1 tablespoon olive oil, plus extra, for drizzling

2 tablespoons high–alcohol beer

1 egg yolk

2 tablespoons tomato, garlic and chilli chutney

½ small red onion, very thinly sliced

1 tablespoon salted capers, drained, rinsed, and chopped

1 tablespoon chopped cornichons

2 tablespoons chopped flat-leaf (Italian) parsley

½ teaspoon salt

350 g (12 oz) steak sirloin

½ apple, finely chopped

1 tablespoon finely chopped flat-leaf (Italian) parsley

2 tablespoons finely chopped roasted hazelnuts

Mix the anchovies, mustard, oil, beer, egg yolk and chutney in a bowl until well combined, then add the onion, capers, cornichons and parsley, mix again and season with the salt.

The meat should be chopped finely using a sharp knife — if you can’t get it as fine as you want then once you have cut it up quite fine, blitz it in a food processor for a second or two at a time and do this a maximum of three times. You do not want to do it for long or it will heat the meat. Add the meat to the bowl with the anchovy mixture and fold them through so that they are evenly and well mixed. Taste and adjust the seasoning if needed — it can be on the salty side.

Serve on a plate, scatter with the apple, parsley and hazelnuts and drizzle a little olive oil around the plate. Accompany with some lightly toasted bread.

You need to use really top-quality beef to make steak tartare. You could put it through a mincer (grinder) but I like the texture that finely chopping the meat gives.