RUSSELL BLAIKIE’S CLASSIC STEAK TARTARE

250 grams Harvey Beef Eye Fillet steak, chopped finely 4 cornichons (little gherkins), finely chopped 2 tsp capers, finely chopped 2 shallots, finely chopped Few drops tabasco sauce 1 tsp Dijon mustard 1 tsp Worcestershire sauce 3 eggs Sea salt and freshly ground black pepper 2 Manjimup royal blue potatoes 500ml oil for frying 100 gm West Australian pecorino cheese

First make your potato crisps: Slice potatoes on a mandolin, 2mm thick a bit thicker than a 5-cent piece. Place in a bowl and cover with water, wash and drain well. Make sure the potatoes have drained and have no residual water on them, or the oil will spit! Heat oil in a deep heavy saucepan, to about 180C. Carefully place a few potato chips in at a time, cook until they are golden, remove and place onto kitchen paper. Repeat until all cooked, season with a little salt and reserve at room temperature. Place the chopped beef, cornichons, capers, shallots, tabasco, Dijon mustard & Worcestershire sauce into a large bowl. Add two egg yolks, season and mix well. Spoon onto your serving plate, grate pecorino cheese over the top and, making a small indent in the middle, place the 3rd egg yolk. Eat immediately with potato crisps.

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