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Beef tartare


Tartare condiments such as cornichons are often served on the side, but mixing them in gives the flavours a chance to get to know each other while the dish is coming to room temperature before serving.

You'll need

1 kg beef eye fillet, cut into 5mm dice 80 gm golden shallots, peeled and very finely chopped 50 gm small salted capers, rinsed and drained 35 gm cornichons, finely chopped 2 tbsp Dijon mustard, plus extra to serve 1 tbsp tomato sauce 2 tsp brandy 1 tsp Worcestershire sauce 8 anchovy fillets, finely chopped 2 egg yolks Tabasco, to taste 6 ciabatta slices (about ½cm thick) olive oil, for brushing coarsely chopped parsley, to serve

Method

  • 01
  • Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour).
  • 02
  • Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
  • 03
  • Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale, dry Provençal-style rosé.

Featured in

Oct 2015

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