Chefs' Recipes

Steak tartare with toasted brioche and cornichons

Steak tartare, toasted brioche, cornichons. Really, what's not to love?

  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Steak tartare with toasted brioche and cornichons
This recipe for steak tartare comes courtesy of Little Truffle, on the Gold Coast.


  • 300 gm wagyu eye fillet, finely diced and chilled
  • 6 golden shallots, finely diced
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 75 gm pickled capers, diced
  • 60 gm (about 8) cornichons, finely diced, plus extra whole to serve
  • 50 gm Dijon mustard
  • 25 ml Worcestershire sauce
  • 6 egg yolks
  • 12 brioche slices, toasted to serve


  • 1
    For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.
  • 2
    Spoon steak tartare mixture into 8cm rings on plates, rest for 3-5 minutes, then remove rings. Carefully place an egg yolk on each tartare, season to taste and serve with toasted brioche and cornichons.


Note Little Truffle's chefs make their brioche in-house but we've used store-bought, and substituted cornichons for their pickled beetroot.