Not everyone’s thing but I don’t want to go long without: Steak Tartare, a spiced preparation of raw beef that goes well with fresh bread, French fries or Bretzeln. The leftover makes my favourite breakfast.
I use 150 to 200 g Beef Sirloin per portion, allowing some off-cuts for the cat and some left-overs for tomorrow’s breakfast.
Carefully clean the meat by removing all sinew, fat and skin, then mince it.
Add one fresh, organic, free-range medium-sized egg yolk per portion, a pinch of salt, a teaspoon of mustard, a very small and very finely diced onion and two teaspoons of capers, drained and chopped slightly.
Mix with a fork, adding a drizzle of good olive oil as you go along.
Form into a ball, cover with clingfilm and keep chilled until supper time. Eat within a few hours.