Fresh, good quality beef fillet is key to this dish – at New Street Grill we use specially selected beef from Turtons of Devon.
Ingredients (serves 4)
250g beef fillet
1 egg yolk
25ml Worcestershire sauce
50g banana shallots, finely chopped
15g cornichons, chopped into small pieces
10g flat-leaf parsley, chopped fine
15g tomato ketchup
1 level tsp salt and pepper
4 quails eggs, separated
Using a very sharp knife, slice the beef fillet into thin slices (cut with the grain), then cut across the slices to create strips of meat.
Turn the strips of steak and cut across again into tiny cubes. Place into a bowl.
Meanwhile, make the dressing by whisking the egg yolk in a bowl. Add the Worcestershire sauce and whisk well to combine.
Place the steak pieces in the dressing along with the shallot, cornichons, capers, parsley, tomato ketchup and Tabasco. Stir to combine and season well with salt and freshly ground black pepper.
To serve, place a 10cm/4in chef’s ring onto each plate. Spoon a quarter of the tartare mixture into the ring and press down, ensuring there are no gaps.
Remove the ring and repeat four times. Serve each one with a quail’s egg yolk.