It’s all about delicious, wholesome food at affordable prices at Nic van Wyk’s restaurant, Bistro 13. “Many local restaurants have moved towards fine dining but I prefer to stay true to my roots and cook in a more traditional way – simple, but flavoursome food,” says chef Nic van Wyk.
Try Nic’s Steak Tartare recipe…
- 160g beef fillet, hand chopped into small blocks
- 6 capers in brine, finely chopped
- 1 tsp red onion, finely chopped
- 1 tsp flat-leaf parsley, finely chopped
- chopped gherkin and concasse tomato, chopped herbs like chives and spring onions, and a drizzle of olive oil and balsamic vinegar for garnish
Tartare Sauce (makes about 70ml)
- 2 egg yolks
- 2ml mustard
- splash of white-wine vinegar
- 100ml canola oil
- 10ml brandy
- splash of Worcestershire sauce
- splash of Tabasco sauce
- splash of tomato sauce
- For the tartare sauce, whisk the egg, mustard and vinegar together until white then add the oil slowly in a thin stream until combined. If it looks a bit thick add a splash of water. Combine the mayonnaise with the remaining sauce ingredients and the capers, chopped red onion and parsley and mix through the meat. You are looking for a creamy mix, not too dry or runny.
- Place the meat into 2 x 8cm diameter rings to make a neat round, one per plate. If you wish to garnish use some chopped gherkin and concasse tomato, as well as some chopped herbs like chives and spring onions, and a drizzle of olive oil and balsamic vinegar on the plate. For extra flare add a quail egg with the top part of the shell cut off.
- Serve with bread croûtes on the side.
Wine suggestion: Creation Pinot Noir 2013