Steak tartar of pork sirloin

1. Finely chop the sirloin with a knife.

• Use a sharp knife to finely chop the pork sirloin into small, tartare-sized pieces.

2. Finely chop the onion, anchovies, and cucumber.

• Dice the onion, anchovies, and cucumber into very small, uniform pieces.

3. Mix everything in a bowl together with the meat.

• In a bowl, combine the chopped sirloin with the finely diced onion, anchovies, and cucumber.
• Mix gently to ensure all ingredients are evenly distributed.

4. Add mustard, tabasco, Lea & Perrins sauce, pepper, and chives.

• Stir in a spoonful of Dijon mustard, a few drops of tabasco, a splash of Lea & Perrins sauce, freshly ground black pepper, and finely chopped chives.
• Mix until the flavors are fully integrated.

5. Serve on a plate in a mould and garnish with shoots.

• Place the mixture into a circular mould on a serving plate to shape it neatly.
• Top with fresh shoots for an elegant garnish.

6. Garnish with mayonnaise bound with soya.

• Prepare a soy-infused mayonnaise by mixing regular mayonnaise with a touch of soy sauce.
• Drizzle or dot the soy mayonnaise around the plate for an additional layer of flavor and presentation.