One of Skye's absolute favorites, chef at Le Malle Jan in Leiden: classic steak tartare. Made with passion for the craft, and given that little something extra thanks to a generous drizzle of TOPIKÁ Intense olive oil. " Good tartare lets your ingredients do the talking ," he says. " And TOPIKÁ Intense gives it exactly the depth I'm looking for. "

Simple, pure, and full of flavor. Just the way Skye likes it.

Ingredients (for 2 persons):

• 250 g beef tartare (fresh beef, minced by hand)

• 1 egg yolk (fresh)

• 1 small shallot, finely chopped

• 1 tbsp capers, finely chopped

• 1 tbsp gherkins (mini pickles), finely chopped

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• A few drops of Tabasco (to taste)

• 1 tbsp fresh parsley, finely chopped

• 2 tbsp TOPIKÁ Intense olive oil

• Salt and freshly ground black pepper

• Optional: a few drops of lemon juice

Serve with:

• Lightly toasted sourdough bread or fries

• Extra TOPIKÁ Intense olive oil for the finishing touch

Preparation method:

1. In a bowl, mix together the shallot, capers, cornichons, mustard, Worcestershire sauce, Tabasco, parsley, and egg yolk until smooth.

2. Add the finely chopped beef tartare and mix gently with a fork, making sure to maintain the texture of the meat.

3. Season with salt, pepper, and a few drops of lemon juice, if desired. Then add the TOPIKÁ Intense olive oil and stir gently. The oil adds a deep, aromatic note that completes the dish.

4. Arrange the tartare on the plate using a cooking ring for a sleek presentation. Finish with an extra drizzle of olive oil.

5. Serve immediately with crusty bread or fries.