How to make "The Best Steak Tartare in Paris", even if you are not (in Paris)!

Since Rick Stein's Steak Tartare video has been removed due to a terms of use violation (from a previous blog post), I made my own video. The production value is not as good as Rick's, but the steak tartare turned out great!



Ingredients (Serves 2):
250g Fresh Cut Filet Mignon, Rindslungenbraten, Sirloin, etc.
3-4 Cornichons (small French pickles/gherkin)
2 Shallots
2-3 Teaspoons Capers
2 Tablespoons French Dijon (must be real Dijon not "Best Foods", etc.)
1 Egg yolk separated
Salt/Pepper to taste
Splash of Extra Virgin Olive Oil
***Some bistros use Parsley as well, I personally feel it overpowers some other flavours. If you must use some, use sparingly, adding until you can barely taste it.

For preparation simply dice everything and mix it in a bowl.

PS. I shot it unscripted so at first I forgot the shallots (I edited it in later however).

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