(Serves four)
For the tartare dressing
93g tomato ketchup
13g Dijon mustard
40g Worcestershire sauce
1.5g Tabasco sauce (red)
salt to taste
freshly ground black peppercorns to taste
26g cornichons, finely chopped
26g Lilliput capers, finely chopped
4g flat leaf parsley, finely chopped

sirloin steak 240g
baguette
olive oil
quail's egg 1

For the tartare dressing, combine all the ingredients and mix well.

For the steak tartare, take the sirloin, remove all the fat and sinew and finely dice the meat. Then add the dressing and mix well. Taste and add more salt and pepper if necessary. Toast two slices of baguette per person and dress with olive oil and salt.

Arrange the steak tartare on a plate, place a quail's egg with the top cut off on top of the meat, garnish with the toast and serve with a side salad.

• Little Social, 5 Pollen Street, Mayfair, London W1S 1NE; 020 7870 3730; littlesocial.co.uk