Beef tartare

Name: Beef tartare
Total time: 28 min
Yield: Serves 6
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

Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.

Oct 21, 2015 1:00pm

By Rodney Dunn

Serves 6
20 mins preparation
8 mins cooking

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.