Steak tartare with toasted brioche and cornichons

Name: Steak tartare with toasted brioche and cornichons
Total time: 35 min
Yield: Serves 6
Ingredients: 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

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

Sep 18, 2014 5:13am

Serves 6
25 mins preparation
10 mins cooking

"Help me boost my carnivore credentials - I want the recipe for Little Truffle's steak tartare."
Angie Cameron, Mudgee, NSW

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Ingredients

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

Method

Main

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.