“Steak tartare is one of my favourite French dishes. I used to love cooking it when I was an apprentice with my dad at Tolarno French bistro.” Guy Grossi, Grossi Florentino
- 30 thin baguette slices (about ¼ of a baguette)
- 2 tbsp olive oil, plus extra for brushing
- 360 gm beef fillet, finely chopped
- 1 egg yolk
- 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers
- 1 tsp Dijon mustard
- ½ cup flat-leaf parsley, coarsely torn (loosely packed)
- 15 ml extra-virgin olive oil
- 1 golden shallot, thinly sliced
- 1½ tsp lemon juice
- 1Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
- 2For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
- 3Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.
This recipe is from the January 2011 issue of .
Drink Suggestion: 2006 Yarrabank Cuvée Drink suggestion by Guy Grossi