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
1 kgbeef eye fillet, cut into 5mm dice80 gmgolden shallots, peeled and very finely chopped50 gmsmall salted capers, rinsed and drained35 gmcornichons, finely chopped2 tbspDijon mustard, plus extra to serve1 tbsptomato sauce2 tspbrandy1 tspWorcestershire sauce8anchovy fillets, finely chopped2egg yolksTabasco, to taste6ciabatta slices (about ½cm thick)olive oil, for brushingcoarsely chopped parsley, to serve
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).
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.
Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.