Name: Steak tartare with toasted brioche and cornichons
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 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

Steak tartare with toasted brioche and cornichons

Steak tartare, toasted brioche, cornichons. Really, what's not to love?

Serves 6

Prep

25M

Cook

10M

Total

35M

This recipe for steak tartare comes courtesy of Little Truffle, on the Gold Coast.

Ingredients

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

Main

1.For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.

2.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.
Notes

The Gourmet Traveller Team

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Styling by Jerrie-Joy Redman-Lloyd

Styling by Vanessa Austin