Mark Hix recipe: Stary Dom steak tartare

Serves 4

Stary Dom steak tartare (Jason Lowe)

Stary Dom is a large traditional Warsaw brasserie with lots of theatre going on at the tables in an old-fashioned way you rarely see any more. Their preparation of steak tartare at the table is like seeing a skilled Japanese chef at work, slicing and chopping the fillet with razor-sharp accuracy.

500g very fresh lean fillet, sirloin or topside steak, finely chopped
2-3 medium-sized shallots, peeled, halved and very finely chopped
50g capers, drained, rinsed and chopped
50g gherkins, finely chopped
100g white button mushrooms, finely chopped and marinated in 2tbsp cider vinegar for 2-3 hours
2tsp Worcestershire sauce
1tbsp olive oil
Salt and freshly ground black pepper

With a very sharp chopping knife, slice your beef as finely as possible. Mix all of the ingredients together and season to taste. You may wish to add a little more Worcestershire sauce, or the other ingredients – up to you.

Spoon the steak tartare on to a plate or, if you prefer, push it into a ring mould. Serve with a leaf salad and chips, or toast.