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Raw meat ....it's a man thing

After quite a busy week I was glad to get down to some cooking this weekend. This dish was more to do with preparation than cooking. The basis of this recipe was in a supplement in the Telegraph featuring Michel Roux recipes.
It was just Joe, Lisa and I and we followed the beef with fish cous-cous. The boys loved the meat, Lisa not so much. We decided that maybe steak tartare is a bit of a bloke thing. Anyway this recipe is rather good and the mayo mix avoids the need for the raw egg that is most commonly associated with a classic tartare, which is one of the things that i think may put some people off.
I thought that the balance of textures and tastes was really well balanced. It would be an easy thing to make floor pre-dinner nibbles or for a party.
Spicy raw beef


Ingredients

800g beef fillet, chopped into small dice
3 banana shallots  finely chopped
6 medium sized cornichons, chopped
1 tbs baby capers
1 tbs tomato ketchup
1 tbs Dijon mustard
2 tbs mayonnaise
few drops Tabasco to taste
Worcestershire sauce to taste
dash brandy
1 tsp black pepper, plus extra for seasoning
1 pinch salt, plus extra for seasoning
2 tbs chopped parsley
Finely sliced sourdough or small ciabatta
Method

1.In a large bowl, mix together all of the ingredients until the mix starts to bind together

2.Shape the mix into 4 patties using a round cutter

3. Finely slice bread and put in oven until baked to be nicely browned and crisp

4.Plate up the steak tartare patties and serve with a few slices of the bread .... or put a small mouthful on each slice and serve on big dish
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