Steak Tartare

• 125g dry aged bavette steak  
• 15g cornichons  
• 10g lilliput capers  
• 5g parsley  
• 12g mustard seeds  
• 25ml white wine vinegar  
• 20g tabasco mayonnaise  
• 5g smoked sea salt  
• friselle bread loaf  
• olive oil  
• hens egg yolk   
• 10g tomato ketchup 
• 12g brown sauce  
• 4g soy sauce  

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• Slice the friselle bread lengthways, brush with olive oil and bake to create the cracker.
• Finely dice the parsley and cornichons. 
• Pickle the mustard seeds in the white wine vinegar. 
• Combine the sauces to make the dressing. 
• Take the beef from the fridge and finely dice into 1/4 cm cubes.  
• In a bowl combine the diced beef, capers, diced cornichons, parsley.  
• Dress the beef with the sauces for the dressing.  
• Using a metal ring to present the beef in a bowl, place the egg yolk on the top season with smoked salt dress the tartare with Zorri Cress. 
• Finish the friselle cracker with tabasco mayonnaise, pickled mustard seeds, Mustard Cress and Atsina Cress.  

Recipe: Thomas Leatherbarrow

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