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Steak tartare


You'll need

30 thin baguette slices (about ¼ of a baguette) 2 tbsp olive oil, plus extra for brushing 360 gm beef fillet, finely chopped 1 egg yolk 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers Juice of 1 lemon 1 tsp Dijon mustard To taste: Tabasco sauce   Parsley salad ½ cup (loosely packed) flat-leaf parsley, coarsely torn 15 ml extra-virgin olive oil 1 golden shallot, thinly sliced 1½ tsp lemon juice

Method

  • 01
  • Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
  • 02
  • For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
  • 03
  • Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2006 Yarrabank Cuvée

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