500g beef fillet, finely chopped
1 finely chopped red onion
50g finely chopped capers
50g finely chopped parsley
Zest of 1 lemon
2 tablespoons Worcestershire sauce
Pinch hot English mustard
4 egg yolks
2 cornichons finely chopped
Salt and pepper
Paprika to serve
1 large sweet potato cut into thin discs.
After preparing the sweet potato into discs,lightly spray or brush them with olive oil and
place on a baking tray on foil and bake in the oven at 180-200C.
Check discs regularly and turn once – remove from oven when they are crisp on the outside (15-20 mins).
Allow to cool.
For the steak tartare, the ingredients should be chopped only just before it’s served.
Mix the beef with onion, capers, parsley, lemon zest, Worcestershire sauce, mustard, salt and pepper.
Place a quarter of the mixture in the centre of an ice cold plate in a nice even circle (use a round cutter).
Make a small indent and place a yolk carefully in the centre.
Decorate the plate or the mixture with chopped cornichons. Drizzle with olive oil and serve with thin discs of
baked sweet potato.