Best-of-the-best steak tartare

Method

1. Put the beef in the freezer for 30 minutes to firm it up and make slicing easier. In the meantime, finely dice the shallot and cornichons, then roughly chop the capers. Put the egg yolk in a mixing bowl, add the 2 types of mustard, then whisk for 1 minute until the yolk has visibly thickened. Slowly trickle in the oil while whisking to get an emulsified dressing.

2. Finely chop the anchovies, then use the side of the blade to mash to a paste. Add this to the dressing with the sriracha, ketchup, chopped shallot, cornichons and capers. Add most of the herbs, reserving some to garnish. Taste and season with fresh lemon juice, salt and plenty of freshly ground black pepper. Chill until ready to serve.

3. Mix the parmesan and mayonnaise (for the best results, make our homemade mayo ) and transfer to a piping bag until ready to serve.

4. Remove the beef from the freezer and finely dice: first slice thinly across the grain (as though cutting into thin steaks), then into sticks, then into 5-7mm cubes, so it’s almost minced but still has a little texture. Transfer to the bowl of dressing and mix thoroughly until every piece of beef is coated with the dressing.

5. Plate up using metal rings, if you have them, to get nice neat ‘pucks’ of beef. Sprinkle over the reserved herbs, then pipe on dots of parmesan mayonnaise. Finish with sprigs of cress and a drizzle of extra-virgin olive oil.

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