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.
MEP
Knife and Fork
Ingredients
65g Steak Tartare SR
15g Steak tartare dressing DK
4g Shallot confit DK
1 pinch Parsley - chiffonade
5g Capers - chopped
1 each Fresh egg yolk
1 pinch Maldon salt and cracked black pepper
2 each Anchovies Coated in milk and plain flour
3 leaves Fried parsley
2 slices Sourdough baguette H2 - toasted
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
We know that olives and steak tartare are going to be a great combination, but if you haven’t had a fougasse loaded with garlic butter, you’re missing out.
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.
