The executive-chef and owner of Brasserie Chavot in Mayfair presents his version of the classic dish
Eric Chavot’s Steak Tartare
The executive-chef and owner of Brasserie Chavot in Mayfair presents his version of the classic dish
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Ingredients:
500g Rump of beef
2 Large Shallots
2tbs Lilliput capers
2tbs Gherkins chopped
2tbs Chopped parsley
2tbs Olive oil
Salt & pepper (to taste)
80g Hellman’s Mayonnaise
10g Dijon mustard
30g Tomato ketchup
5g Worcestershire sauce
Tabasco sauce (to taste)
Method:
1. Get the best quality fresh rump of beef. chop it finely and refrigerate till needed.
2. Make the dressing by mixing the mayonnaise with ketchup, Dijon mustard, worcestershire sauce and tabasco.
3. Combine the beef with shallots, capers, gherkins and chopped parsley and the dressing using a fork to mix them together.
4. Check the seasoning and serve with a raw egg yolk on top.
5. Serve some chips and toasted sour dough bread alongside.
Read a day in the life of Eric Chavot
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