Name: Steak tartare with toasted brioche and cornichons
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 300 gm wagyu eye fillet, finely diced and chilled; 6 golden shallots, finely diced; ½ cup (loosely packed) flat-leaf parsley, coarsely chopped; 75 gm pickled capers, diced; 60 gm (about 8) cornichons, finely diced, plus extra whole to serve; 50 gm Dijon mustard; 25 ml Worcestershire sauce; 6 egg yolks; 12 brioche slices, toasted to serve

Steak tartare with toasted brioche and cornichons

Steak tartare, toasted brioche, cornichons. Really, what's not to love?

Serves 6

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

This recipe for steak tartare comes courtesy of Little Truffle, on the Gold Coast.

Ingredients

300 gm wagyu eye fillet, finely diced and chilled

6 golden shallots, finely diced

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

75 gm pickled capers, diced

60 gm (about 8) cornichons, finely diced, plus extra whole to serve

50 gm Dijon mustard

25 ml Worcestershire sauce

6 egg yolks

12 brioche slices, toasted to serve

Method

Main

1.For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.

2.Spoon steak tartare mixture into 8cm rings on plates, rest for 3-5 minutes, then remove rings. Carefully place an egg yolk on each tartare, season to taste and serve with toasted brioche and cornichons.

Note Little Truffle’s chefs make their brioche in-house but we’ve used store-bought, and substituted cornichons for their pickled beetroot.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Vanessa Austin

Ingredients

Method

Main

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