Looking to add some Irish flair to your menu this St Patrick’s Day? Allow Simon Lamont of The Walrus Room, London, to guide you with his recipe for Irish steak tartare.
Simon uses a prime cut mixed with a lesser cut. This gives the dish an incredible beefy flavour with a great texture. The secret with this method is chopping your meat in three styles. Fine, super fine and smooth!
1 tbsp Dijon mustard
6 anchovy filets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Hot pepper sauce (Encora/Caribbean style sauce), to taste
Freshly ground black pepper & salt
2 small shallots, finely chopped
90g capers, rinsed
4 sprigs of flat parsley, finely chopped
100g Irish sirloin
200g Irish topside
1 egg yolk
Lots of hot toast
A handful of rocket leaves
For the meat:
- Divide your topside into two pieces.
- Chop 100g of it quite fine, with chunky morsels going through it.
- Chop the other 100g super fine, more like a mince.
- Chop the sirloin extremely fine, almost to a paté. Gently mix the three cuts together and refrigerate.
For the dressing:
- Chop the shallots into a fine dice; roughly chop the anchovies and capers. Mix together with the mustard, ketchup, dash of hot sauce, mayonnaise, and Worcestershire sauce.
- When ready to serve, gently fold the dressing into the meat. Season with salt and pepper. Top off with an egg yolk.
- Serve with hot toast and a rocket salad.
To find out more about Bord Boa, the Irish Food Board, visit www.bordbia.ie.