About the dish
Chopped prime rump steak mixed with a mildly spiced Gochujang dressing, topped with a raw egg yolk & crispy anchovies, served with toasted sourdough baguette and frites.
MEP
Knife & Fork
Ingredients
110g Steak Tartare SR
25g Steak tartare dressing DK
8g Shallot confit DK
1 pinch Parsley - chiffonade
10g Capers - chopped
1 each Fresh egg yolk
1 pinch Maldon salt and cracked black pepper
3 each Anchovies - Coated in milk and plain flour
4 leaves Fried parsley
2 slices Sourdough baguette H2 - toasted
1 portion Frites
1 pinch salt
Video
Recommendations
DRINKS
A red wine is classic with this dish. The salty anchovies require a red with fresh, juicy acidity, while the addition of gochujang makes Grenache based reds from the southern Rhone a strong choice. Chateauneuf-du-Pape would be perfect, but Elements Luna Cotes-du-Rhone would also work well. A Pentire Spritz will bring a dry refreshing finish with delicate herbal notes to compliment the flavour of the beef.
SIDES
This dish will be great with some more greens, our french beans amandin and green salad are both great sides to recommend here.
Originally, at least in some dining establishments, raw beef was called à l’Américaine, “in the American style,” presumably because in popular belief Americans ate meat raw.
