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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
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At A Glance

  • Serves 6 people

Featured in

Oct 2014

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