Instructions

First of all, slice the meat thinly and then chop fillets (fine diced 5 mm thickness). Keep it in the fridge. Chop the onion, cucumber, capers and anchovies (diced the same size as meat). Emulsify the egg yolk in a bowl together with the mustard and olive oil which will be added little by little. Enhance the emulsion with Perrin’s sauce and chilli sauce to taste. Add the meat, season and stir it well. Add the onion, cucumber, capers, anchovies and a stream of Oloroso. Mix it until homogeneous. Leave it resting for 10 minutes. Leave it resting for ten minutes in the fridge covered by plastic wrap. Serve it on a dish with the help of a mould and powdered with mince chive.
To make the steak tartar high quality meat is required.

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