Steak Tartare with Local Herbs and Sweet Mustard

When making steak tartare, make sure to buy fresh meat, and chop or scrape it yourself. I prefer chopping the meat, as that gives the dish some more structure.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

1 ½ lb. (700 g) beef sirloin

4 tbs. celeriac, finely grated

1 medium stalk celery, finely chopped

1 tsp. black peppercorns, coarsely ground

1 tsp. coriander seeds, coarsely ground

1 tbs. sorrel, finely chopped (alternatively: rocket salad)

1 tbs. fresh oregano, finely chopped

1 tbs. sweet, Swedish-style mustard

A pinch of salt

4 medium egg yolks

PREPARATION:

• Finely chop the meat. Transfer to a medium bowl, and add celeriac, celery, sorrel oregano, mustard and salt. Grind the pepper and coriander with a pestle and mortar, and add to the mixture. Mix until smooth, and thoroughly blended.

• Place the meat on a cutting board, and divide into four equal pieces. Shape nicely, transfer to serving plate, and top with egg yolk. Serve immediately.