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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.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 8 mins cooking
Beef tartare
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.

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
  • 1
    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).
  • 2
    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.
  • 3
    Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.

Notes

Drink Suggestion: Pale, dry Provençal-style rosé. Drink suggestion by Max Allen