350g lean beef (you can use tenderloin, sirloin or rump)

50ml olive oil

20ml Worcestershire sauce

2 tsp Dijon mustard

1 tsp tabasco

30g eschalot, peeled and finely diced

10g flat leaf parsley, finely chopped

30g pickled baby cucumbers or cornichon, finely diced

30g capers, chopped

Sea salt flakes

Black pepper

To make the tartare dressing, in a small mixing bowl combine the olive oil, Worcestershire sauce, mustard and tabasco, mix well until all combined.

Using a sharp knife, trim all fat and sinew from the beef, finely dice the beef (note: always ensure your beef is completely chilled before cutting).

In a medium size mixing bowl, place the diced beef, tartare dressing, chopped capers, eschalot, chopped baby cucumber and parsley and mix well. Season to taste with salt and pepper.

Served with crostini or lavosh.

Enjoy.