INGREDIENTS

200g organic beef fillet
4 small gherkins, finely chopped
1 tablespoon small capers in brine, chopped
1 medium shallot, finely chopped
2 teaspoons Dijon mustard
A good shake of Tabasco sauce
A good shake or two of Worcestershire sauce
A small handful of tender parsley leaves, finely chopped
Sea salt and freshly ground black pepper
2 Slices of rye or sourdough bread
2 fresh Stonegate Estate Organic egg yolks
2 tablespoons of extra virgin olive oil

METHOD

Make sure both your knife and board are scrupulously clean before cutting the beef. Place the steak down on the board and trim away any outer sinew, fat, or aged membrane to reveal the clean marbled meat within. Now cut the steak into thin slices, turn the slices, and cut across them, and then again. You want to end up with finely chopped steak about 2-3mm in size.

Place the steak into a clean mixing bowl. Add the chopped gherkins, capers, shallots, mustard, Tabasco and Worcestershire sauce, parsley, a good pinch of sea salt and a generous twist of cracked black pepper.

Gently tumble the steak with the other ingredients. You don’t need to overmix it and you certainly don’t want to mush it up or squeeze it. A light touch is best here.

Toast the slices of bread, either in a ridged grill pan or in the toaster. Trickle over the of olive oil and sprinkle the surface of the toast with a pinch of flaky sea salt.

Divide the tartare between the two pieces of toast. Make a shallow hollow in the middle of each and gingerly set the egg yolk down in place. Season the top with a smidge more salt and a touch more pepper and finish with a trickle of your best olive oil. Serve at once.