Steak Tartar and Roquet Salad

My favourite choice at any restaurant but often it is hard to come by. When you get the mince, explain to the butcher what you are making so they can give you the best lean mince that Steak tartar needs.

Ingredients (serves 4 as main course)

Prep time is 15 minutes.

1 white onion finely chopped
2 tablespoons finely chopped parsley
2 eggs
1 pounds fresh lean mince beef
Dash Tabasco sauce
1 tablespoon dijon mustard
1 tablespoon roughly chopped capers
1 garlic clove crushed
Roquet leaves
Juice 1 lemon
100ml virgin olive oil
Rock salt


In a large bowl mix all the ingredients together using your hands. Place in the refrigerator for at least 30 minutes to get all the flavours to develop.

Meanwhile, take the salad leaves and place in a large bowl. Now mix the oil, lemon juice and mustard and dress the salad in the bowl coating each leaf with the dressing. Top with a sprinkle of rock salt.

Divide the mix into 4 and make into a round shape and place on a plate. Then use a fork to make a pattern with the meat.
Serve with the salad