Beef tartare recipe

Cuisine: French
Recipe Type: Main
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 0 mins
Serves: 4

Valentine Warner
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Use a good quality beef or rose veal fillet as its a tender, soft and giving cut and what you really want to use when making a tartare.

170 g British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
25 g Banana shallot, finely diced
1 tbsp Extra virgin olive oil
1 tbsp Walnut oil
1.5 tbsp Baby capers in vinegar, rinsed & drained
1 Good grind of black pepper
1 Small red dried chilli, (just over 1cm) very finely chopped
2 tsp Freshly squeezed lemon juice
0.25 tsp Good flaked sea salt to taste, you might need to use a little more
4 Thin large slices of Parma ham
12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
1 Big splash of extra olive oil, salt & lemon to dress leaves

In a large mixing bowl combine the veal with the shallots, chilli, capers & black pepper, follow with the oils & mix altogether with tender care.
Season with the lemon juice & salt to taste with the salt, noting that you should air to adding more than normal
Divide your tartare into 4 little piles, take a small bowl that will just about fit each portion & line it with a slice of Parma hang leaving an overlap on both sides.
Gently press in the veal mixture & fold the ham over the top, turn out, with the overlap side face down on the plate
Dress the leaves in a bowl taking the same care with them as you would washing baby as they damage easily, dress them in salt, lemon juice olive oil & place about 6 lambs lettuces around each plate of tartare.
Arrange 3 long shavings of parmesan on top of the Parma ham.