Ingredients (Serves 2)
- Cut the dry-aged fillet into small cubes.
- In a bowl, mix together the ketchup, Dijon mustard, olive oil, paprika, chilli paste, Worcestershire sauce and Tabasco with salt to taste.
- In a separate bowl, marinate the prepared dry-aged fillet with the whisky for 15–20 minutes.
- Add the onions, capers and gherkins the the beef tartare, then gently mix in the ketchup and mustard mixture. Taste and season if necessary.
- Form the beef into a patty shape and serve on a plate garnished, if you like, with capers and chopped onions and the egg yolk.
- Serve the beef tartare with toast and butter if you like.
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