Steak tartare with crisp rye bread crumbs, cress, marinated onions, deep fried capers and a mustard mayo
400 g beef topside
a little lime juice
salt and pepper
Chop the beef topside finely. Season with a little lime juice, salt and pepper.
toasted rye bread (blended to crumbles)
capers (fried in neutral oil for a few seconds and dripped on kitchen papaer)
pickled red onions (1 onion marinated in a pickle of 2 tablespoons cider vinegar, 1 tablespoon sugar)
4 egg yolks
mustard mayo (mix 1 tablespoon mustard, 2 tablespoons shun or yogurt, 2 tablespoons of mayo and a little salt and pepper)
bit of salad for the bottom
Arrange the steak tartare on a salad leafs. Sprinkle with rye bread crumbs, pickled red onions, the fried capers and cress. Place an egg yolk in the middle and put some mustard mayo blobs around. Serve.