Steak Tartare is a meat dish made from finely chopped or minced raw beef or horse meat. There is a widely repeated myth that steak tartare was originally a horsemeat dish eaten by the Mongols, the Tatar horsemen, of Central Asia who swept across Central Europe 800 years but in fact tartare is not related to Tatar cuise. Serve with Excelsior Paddock Shiraz.
Why is this the right wine choice? The gamey, slightly spicey flavour of the Shiraz will complement the steak tartare.
To serve 1 you will need:
- 150g beef fillet or horse meat , finely chopped
- ½ tsp shallots , finely chopped
- ½ tsp extra-virgin olive oil
- 1 tsp cornichons , chopped
- ½ tsp capers
- 1 tsp chopped parsley
- sea salt
- 1 free range egg yolk
What to do:
- Mix together all the ingredients except the egg with a good pinch of black pepper and 2 good pinches of Maldon sea salt.
- Arrange on a small plate (you can use a ring) and top with the egg yolk (leave it in a half shell for presentation if you like). Season the egg yolk and serve.
Adapted from Olive Magazine