Chef's Recipes

Steak tartare with toasted brioche and cornichons

Australian Gourmet Traveller recipe for steak tartare with toasted brioche and cornichons from Little Truffle on the Gold Coast.

  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Steak tartare with toasted brioche and cornichons
"Help me boost my carnivore credentials - I want the recipe for Little Truffle's steak tartare."
Angie Cameron, Mudgee, NSW
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 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.