Beef tartare on croûtons

Name: Beef tartare on croûtons
Total time: 25 min
Yield: Serves 8
Ingredients: ½ baguette, placed in freezer for 4 hours, then thinly sliced on a mandolin; 300 gm piece of beef sirloin, placed in the freezer for 30 minutes; ⅓ cup finely chopped flat-leaf parsley; 1½ tbsp capers in vinegar, coarsely chopped; 4 golden shallots, finely chopped; 2 cornichons, finely chopped; 10 ml Worcestershire sauce; ¾ tsp Dijon mustard, or to taste; Few dashes of Tabasco; 2 anchovy fillets, finely chopped; 1½ tbsp lemon juice, or to taste; To serve: chervil

Australian Gourmet Traveller recipe for Beef tartare on croûtons

Jan 02, 2012 4:36am

By Lisa Featherby & Alice Storey

Serves 8
20 mins preparation
5 mins cooking plus freezing

Beef tartare on croûtons

The croûtons can be made ahead of time and stored on absorbent paper in an airtight container for up to five hours. If you want to make them a day ahead, refresh them in the oven at 180C a few hours before serving.

Ingredients

½ baguette, placed in freezer for 4 hours, then thinly sliced on a mandolin
300 gm piece of beef sirloin, placed in the freezer for 30 minutes
⅓ cup finely chopped flat-leaf parsley
1½ tbsp capers in vinegar, coarsely chopped
4 golden shallots, finely chopped
2 cornichons, finely chopped
10 ml Worcestershire sauce
¾ tsp Dijon mustard, or to taste
Few dashes of Tabasco
2 anchovy fillets, finely chopped
1½ tbsp lemon juice, or to taste
To serve: chervil

Method

Main

1
Preheat oven to 180C. Place baguette slices on an oven tray, brush with a little olive oil, season to taste and bake, turning once, until golden (3-5 minutes each side). Set aside.
2
Finely dice sirloin, transfer to a bowl and refrigerate until chilled.
3
Combine remaining ingredients (except lemon juice and chervil), add to beef, toss to combine, then refrigerate until just before serving. Add lemon juice, season to taste, divide among croûtons, top with chervil and serve.