Steak Tartare 

Tartare:

230 g beef steak fresh, finely chopped

2 tbsp parsley finely chopped

2 tbsp capers drained and finely chopped

2 tbsp cornichons finely chopped

2 tbsp shallots finely chopped

1 tablespoon chopped chives

5 tsp Worcestershire sauce

1 ½ tbsp Dijon mustard

½ tsp kosher salt extra to taste if needed

2 tablespoons rough chopped blanched and toasted almonds (optional)

Salad on top(optional):

1 cup chopped kale

1 teaspoon fresh lemon juice

1 teaspoon olive oil

pinch of salt/fresh ground black pepper

2 tablespoons fresh parmesan (top)

1. Mix together tartare and plate in a ring mold.

2. Make a quick kale salad and top the tartare. 

3. Sprinkle the whole dish with a generous amount of parmesan. 

Serve: Baguette thinly sliced, or toast points, or pomme frites.