Ingredients

Ingredients For the stock

• 4 tbsp olive oil

• trimmings from the topside of beef (see below)

• 4 celery stalks, trimmed, roughly chopped

• 1 onion, peeled, cut into quarters

• 1 head garlic

• 2 carrots, peeled, roughly chopped

• 1 tbsp black peppercorns, crushed

• 2 tsp dried thyme

• 2 whole star anise

• 1 tbsp tomato purée

• 6 over-ripe tomatoes, roughly chopped

• 6-8 mushrooms, cut in half

• 750ml/1 pint 5fl oz red wine

For clarifying the stock

• 12 egg whites, plus 12 egg shells

• trimmings from 2 red peppers

• 2 tomatoes, chopped

• ½ fennel bulb, chopped

• handful basil stalks

For the beef tartare

• 700g/1½lb topside of beef, ends trimmed and reserved for stock (see above), finely minced

• 1 shallot, peeled, finely diced

• 1 tsp English mustard

• salt and freshly ground black pepper

• 1 star anise, seeds only, ground in a pestle and mortar

• squeeze lemon juice

For the Melba toast

• 1 small loaf rye bread, frozen overnight

• drizzle olive oil

• salt and freshly ground black pepper

To serve

• large handful spinach leaves

• 1 yellow pepper, seeds removed, finely diced

• 1 red pepper, seeds removed, finely diced

• 2 tomatoes, peeled, finely diced

• ½ cucumber, seeds removed, finely diced

• 6 Cos lettuce leaves, shredded

• 6 large basil leaves, deep-fried

Description

Steak Tartare Looks And Sounds Impressive But Is Really Easy To Make. This One Is Spiced With A Hint Of Fragrant Star Anise.

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