This is a relatively quick and easy thing to make, given that it does not involve any cooking, and is nice for a hot Summer’s evening.
By Jess Lacey
There are many different versions, with olives and chives and all sorts of things, but I like the Danish version which tends to strongly feature tarragon.
- 300g rump steak
- 2 raw egg yolks
- 2 tsp finely chopped fresh tarragon
- 2 tsp finely chopped fresh parsley
- 2 tsp finely chopped shallot
- 2 tsp finely chopped parsley
- 2 tsp finely chopped capers
- 1-3 tsp mustard and/or grated raw horseradish (it depends on your personal taste, and the mustard used)
- 1-2 tsp Worcestershire sauce (optional)
- This is the part where I admit the boy usually does the hard part of sorting out the steak in a gesture of culinary chivalry.
- You can either very finely chop the steak (freezing it for 20 minutes first should help), or using a very sharp knife, scrape across the surface of the beef almost like your peeling it, so fragments of the meat gather on the edge of your knife.
- Combine the beef with the remaining ingredients
- Whisk either by hand or with an electric whisk for about 20-30 seconds to combine all the ingredients.
- Check the seasoning and serve.