Steak Tartare

Yield:  4 servings

Preparation time is 30 minutes

Ingredients

• 1 ½ pounds rump steak (750 grams)
• 4 egg yolks
• 1 cup shallots, finely chopped
• 1 cup onions, finely chopped
• 1 cup parsley, finely chopped
• 1 cup capers, minced
• 1 cup gherkins, minced
• 2 tablespoons paprika (30 millilitres)
• salt and pepper

Directions

1. First, trim your steak of any fat and gristle. It is very important to have the finest quality meat possible. Then chop your meat into chunks. Then, with two very sharp knives, mince it. This is best done at the very last minute, keeping the minced steak as fresh as possible.
2. Divide the meat into individual servings. Make a well in the centre of each pile of meat and break a very fresh egg yolk. Around the edges, put small piles of shallot, onion, capers, gherkins and parsley.
3. With a couple of forks, each guest can mix his or her own tartare to taste. Add some of each of the ingredients. Finish by seasoning with sea salt, black pepper and paprika.