Steak tartare

AT A GLANCE

  • Serves 10 people

  • 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
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • To taste: Tabasco sauce
  •  
  • Parsley salad
  • ½ cup (loosely packed) flat-leaf parsley, coarsely torn
  • 15 ml extra-virgin olive oil
  • 1 golden shallot, thinly sliced
  • 1½ tsp lemon juice
01   Preheat 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.
02   For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
03   Combine 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 Australian Gourmet Traveller.

Recipe:

GUY GROSSI, GROSSI FLORENTINO

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

2006 YARRABANK CUVÉE , suggested by GUY GROSSI

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