Beef Tartare

Place the capers under running cold water to remove the excess salt (approximately 2-4 minutes).

In the meantime, remove all the fat and sinew from the beef topside and chop it in small cubes with a sharp knife.

Place chopped meat in the fridge. Peel and finely dice the shallot, the rinsed capers and the chives.

Place chopped meat in the fridge. Peel and finely dice the shallot, the rinsed capers and the chives.

The flavour of the Lea & Perrins Worcestershire sauce and HP sauce should be really coming through in order to have a tasty beef tartare.

Place the seasoned tartare in a serving plate, gently lay an egg yolk on top and finish with a few pieces of Carasau bread.