Beef tartare recipe

• 170 g (6oz) British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
• 25 g (0.9oz) 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

1. In a large mixing bowl combine the veal with the shallots, chilli, capers & black pepper, follow with the oils & mix altogether with tender care.
2. Season with the lemon juice & salt to taste with the salt, noting that you should air to adding more than normal
3. 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.
4. Gently press in the veal mixture & fold the ham over the top, turn out, with the overlap side face down on the plate
5. 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.
6. Arrange 3 long shavings of parmesan on top of the Parma ham.

veal fillet, banana shallot, olive oil, oil, capers, black pepper, red dried chilli, freshly squeezed lemon juice, salt, parma ham, packet, olive oil

Taken from www.lovefood.com/guide/recipes/11680/valentine-warners-beef-tartare (may not work)