Henry Harris French Steak Tartare with Anchovy and Cognac

Name: Henry Harris French Steak Tartare with Anchovy and Cognac
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g Beef rump or fillet tails, finely chopped; 4 Egg yolks; 4 small Cornichons, finely chopped; 1 tsp Capers; 4 Anchovy fillets in oil; 1 tsp Dijon mustard; 1 tbsp Tomato ketchup; to taste Worcestershire sauce; to taste Tabasco; 50 ml Olive oil; 1 tbsp Cognac; to taste Salt and black pepper

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A bistro-style tartare with anchovy, capers, cornichons, Dijon and a little cognac, the kind of deeply savoury French version that begs for hot frites.

Serves: 4 people

Preparation time: 50 min

Ingredients

Beef rump or fillet tails, finely chopped – 400 g
Egg yolks – 4
Cornichons, finely chopped – 4 small
Capers – 1 tsp
Anchovy fillets in oil – 4
Dijon mustard – 1 tsp
Tomato ketchup – 1 tbsp
Worcestershire sauce – to taste
Tabasco – to taste
Olive oil – 50 ml
Cognac – 1 tbsp
Salt and black pepper – to taste

Method

STEP 1
Chop the anchovy, cornichons and capers very finely so they disappear into the seasoning rather than dominate it in large pieces.
STEP 2
Whisk together the mustard, ketchup, Worcestershire sauce, Tabasco, olive oil and cognac. Fold in the chopped flavourings and then the beef.
STEP 3
Season carefully and mix until glossy. This is a richer tartare, so the balance between salt, heat and acidity matters.
STEP 4
Serve the tartare in neat mounds with an egg yolk on each portion, ideally with hot fries beside it.