Just seen your message, below...

I like steak tartare - once you've got over the hump of putting the first forkful in the mouth... I've had it with creamy caper and onion sauce with an egg on top. The key is that it's top quality steak, so very tender. Oddly I'm not a fan of blue or rare steaks though.

Posted By: BerlinCanary, Dec 29, 12:54:21