Name: Steak tartare
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 30 thin baguette slices (about ¼ of a baguette); 2 tbsp olive oil, plus extra for brushing; 360 gm beef fillet, finely chopped; 1 egg yolk; 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers; Juice of 1 lemon; 1 tsp Dijon mustard; To taste: Tabasco sauce; Parsley salad; ½ cup flat-leaf parsley, coarsely torn (loosely packed); 15 ml extra-virgin olive oil; 1 golden shallot, thinly sliced; 1½ tsp lemon juice

Steak tartare

Guy Grossi shares his recipe for steak tartare.

Serves 10

Prep

30M

Cook

10M

Total

40M

“Steak tartare is one of my favourite French dishes. I used to love cooking it when I was an apprentice with my dad at Tolarno French bistro.” Guy Grossi, Grossi Florentino

Ingredients

30 thin baguette slices (about ¼ of a baguette)

2 tbsp olive oil, plus extra for brushing

360 gm beef fillet, finely chopped

1 egg yolk

2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers

Juice of 1 lemon

1 tsp Dijon mustard

To taste: Tabasco sauce

Parsley salad

½ cup flat-leaf parsley, coarsely torn (loosely packed)

15 ml extra-virgin olive oil

1 golden shallot, thinly sliced

1½ tsp lemon juice

Method

Main

1.Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.

2.For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.

3.Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.