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.
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.