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