|Lean minced fillet/Rump steak||1 Pound (Best Fillet)|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Teaspoon|
|Onion||1 Small, finely chopped|
|Worcestershire sauce||1 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
Season the steak with plenty of salt and freshly ground pepper.
Add the oil, onion, capers and Worcestershire sauce and mix everything very thoroughly.
Separate the egg and mix the white into the meat.
Arrange the steak mixture in a mould on a large plate and sprinkle with the freshly chopped parsley.
Make a small well in the centre and place the egg yolk in it.
Mix the yolk into the steak at the dining table, and serve the tartare with a raw spinach salad.