The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Steak tartare with toasted brioche and cornichons


"Help me boost my carnivore credentials - I want the recipe for Little Truffle's steak tartare."
Angie Cameron, Mudgee, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

300 gm wagyu eye fillet, finely diced and chilled 6 golden shallots, finely diced ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 75 gm pickled capers, diced 60 gm (about 8) cornichons, finely diced, plus extra whole to serve 50 gm Dijon mustard 25 ml Worcestershire sauce 6 egg yolks 12 brioche slices, toasted to serve

Method

  • 01
  • For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.
  • 02
  • Spoon steak tartare mixture into 8cm rings on plates, rest for 3-5 minutes, then remove rings. Carefully place an egg yolk on each tartare, season to taste and serve with toasted brioche and cornichons.

Note Little Truffle's chefs make their brioche in-house but we've used store-bought, and substituted cornichons for their pickled beetroot.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Oct 2014

You might also like...

French recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes

recipes

Crepes with honeyed oranges

French beef recipes

recipes

Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France

recipes

Tuna and artichoke salad nicoise

Brioche recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Charcuterie recipes

recipes

Raclette with smoked bacon and fine herb salad

Peach and rosemary tarte Tatin with runny cream

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×