Steak Tartare

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…

Serves 2

  • 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

Method

  1. 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.
  2. 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.
  3. Serve with bread croûtes on the side.

Wine suggestion: Creation Pinot Noir 2013

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