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Beef tartare on croûtons


You'll need

½ baguette, placed in freezer for 4 hours, then thinly sliced on a mandolin 300 gm piece of beef sirloin, placed in the freezer for 30 minutes ⅓ cup finely chopped flat-leaf parsley 1½ tbsp capers in vinegar, coarsely chopped 4 golden shallots, finely chopped 2 cornichons, finely chopped 10 ml Worcestershire sauce ¾ tsp Dijon mustard, or to taste Few dashes of Tabasco 2 anchovy fillets, finely chopped 1½ tbsp lemon juice, or to taste To serve: chervil

Method

  • 01
  • Preheat oven to 180C. Place baguette slices on an oven tray, brush with a little olive oil, season to taste and bake, turning once, until golden (3-5 minutes each side). Set aside.
  • 02
  • Finely dice sirloin, transfer to a bowl and refrigerate until chilled.
  • 03
  • Combine remaining ingredients (except lemon juice and chervil), add to beef, toss to combine, then refrigerate until just before serving. Add lemon juice, season to taste, divide among croûtons, top with chervil and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

The croûtons can be made ahead of time and stored on absorbent paper in an airtight container for up to five hours. If you want to make them a day ahead, refresh them in the oven at 180C a few hours before serving.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry pinot noir rosé.

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