Steak tartare spoons

Method

1. Chop the steak into tiny dice (it’s easier if you pop it in the freezer for half an hour first). Mix with cornichons, capers, parsley, and Dijon mustard. Stir through the egg yolk, then chill, covered, for up to 2 hours. Season well.
2. Pile onto teaspoons and serve while still below room temperature.

Please not: Contains raw egg and raw meat