Steak tartare

Serves 2-3 as a main meal, or 6 as an entree

• About 300gms (11oz) raw rump or fillet steak, frozen for 14 days, then thawed (this is the weight after the fat has been cut off)
• 1 egg yolk
• 1 tsp sugar-free American-style or Dijon mustard
• Pinch cayenne or 2-3 drops of Tabasco or sugar-free chilli sauce
• pinch sea salt
• 1 Tbs olive oil
• 1 Tbs lemon juice
• ¼ red onion, chopped
• 2 Tbs fresh parsley

Whisk together the egg yolk, mustard, olive oil, lemon juice, cayenne and salt until combined. Cut the steak into small pieces. Then put into a food processor, with the onion, parsley and dressing and pulse till mixed well together. Traditionally, the meat would still be in small pieces, but for the beginner it’s probably easier to eat fully minced. The texture will be a bit like raw sausage meat.

Serve:

• Traditionally, on a nest of salad greens, garnished with croutons, chopped hard boiled eggs, capers (if you like them) and more red onion.
• Or try a nest of greens, the steak tartare, red onion and chopped salad veges such as red pepper sprinkled on top, and roast root vegetables cut small, around the outside
• As a canapé, serve spoonfuls inside small cos (romaine) lettuce leaves or on crisp toast, cut into quarters