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Flat Iron Tartare

Whilst there are a few ingredients with this dish, most are in store cupboards so it shouldn’t be too difficult. As you’re using raw beef, it’s a pretty quick dish to put together, however its important you spend time to get the best quality beef you can! This recipe is very French and, although The Corner House is all about celebrating great British food, I wanted to include it as they are friendly neighbours, who know more than a thing or two about great food. Please note, the key to this is good quality British beef that’s freshly cut.

Dish Difficulty: Easy
Serves: 4

Ingredients

160g flat iron steak, cut into 0.5cm squares
40g banana shallots, finely chopped
20g lilliput capers
20g gherkins, diced 0.5cm thick
40g Heinz tomato ketchup
20g Dijon mustard
8 large pinches curly parsley, chopped
4 x egg yolks, reserving the egg whites for meringues and omelettes
4 drops Tabasco sauce
8 drops Worcestershire sauce

Salt and pepper

Flat Iron Tartare | Corner House Restaurants

Preparation

Simply mix all of the ingredients in a metal mixing bowl.
Add seasoning to taste.
Place the mixture in a ring mould, 8cm in diameter.
Serve on a white round plate.
Crack an egg open and place the yolk on top.
Season egg yolk with salt and pepper.

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