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.
Beef tartare
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.
- 20 mins preparation
- 8 mins cooking
- Serves 6
Print
Ingredients
- 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
Main
- 1Combine 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).
- 2Meanwhile, 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.
- 3Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.
Notes
Drink Suggestion: Pale, dry Provençal-style rosé. Drink suggestion by Max Allen
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
