Beef Tartar

1. Mix the mayonnaise with the creme fraiche, lemon juice and finely chopped basil and season to taste with salt and pepper. Set aside.

2. Boil the eggs for 4 minutes until soft and peel carefully. Set aside for later.

3. Cut the bef with a sharp knife into very thin slices. Also cut the pickles, shallot and chives as finely as you can. Mix the ingredients together and add the olive oil to help bind (use as much or as little oil as you see fit). Season to taste with freshly ground pepper and sea salt (fleur de sel).

4. Place a ring on the plate and spoon in the tartar. Use the back of a spoon to even it out. Take your peeled eggs and cut the tops off (just so that you can see the yolk) and place these is the middle of the tartar. Drizzle the mayonnaise mixture on the plate.

Garnish with fresh herbs (parsley, chives, rocket) and salad leaves.