½baguette, placed in freezer for 4 hours, then thinly sliced on a mandolin300 gm pieceof beef sirloin, placed in the freezer for 30 minutes ⅓ cupfinely chopped flat-leaf parsley1½ tbspcapers in vinegar, coarsely chopped4golden shallots, finely chopped2cornichons, finely chopped10 mlWorcestershire sauce¾ tspDijon mustard, or to tasteFew dashesof Tabasco2anchovy fillets, finely chopped1½ tbsplemon juice, or to tasteTo serve:chervil
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.
Finely dice sirloin, transfer to a bowl and refrigerate until chilled.
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.