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

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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
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At A Glance

  • Serves 6 people

Featured in

Oct 2014

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