Black pepper and anise spiced steak tartare recipe
100 g beef fillet, finely chopped
1 gherkin, finely chopped
10 capers, rinsed and drained, finely chopped
1 Small onion, finely chopped
3 ml Dijon mustard
5 drops Tabasco sauce
3 ml Worcestershire sauce
1 g Salt
2 g Black pepper, freshly cracked
1 g Aniseed, toasted
1 free-range egg yolk
Place the chopped beef, gherkins, capers and onion into a bowl and mix well.
Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well.
To serve, spoon tartare onto a plate and place the raw egg yolk on top, season the yolk with salt and some black pepper. Serve with toasted sourdough and some mustard cress.
Enjoy this dish with the 2017 Pierneef Syrah Viognier. Despite the wine's elegant character, the spicy notes of the Syrah and the liveliness of the Viognier complement the intricate flavours of the tartare.