This recipe for steak tartare comes courtesy of Little Truffle, on the Gold Coast.
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
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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
- 1For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.
- 2Spoon 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.
Notes
Note Little Truffle's chefs make their brioche in-house but we've used store-bought, and substituted cornichons for their pickled beetroot.