Preparation

Finely chop or sliver the trimmed cut of beef and place it in a bowl. Also finely chop the gherkins and capers and add them to the meat.
Now add the diced shallots, mustard, ketchup, olive oil, Worcestershire sauce, sardine paste, and paprika, and add a dash of rum to taste. Stir the mixture well with a fork and season it with salt and pepper.
Slice the radishes into thin discs and marinate them.
Before serving, lightly fry the bread in a pan with a bit of olive oil.
To serve, press several spoonfuls of the steak tartare into a ring mould and position the tartare carefully on a plate. Place the marinated radish slices on top and add the bread slices on the side.
Tips: It is possible to use beef topside in place of fillet. Depending on your preferences, you can also add additional garnishes such as fresh herbs, onion rings, or a soft-boiled quail’s egg. And those who like things spicy can use spicy paprika.