AT A GLANCE
"Help me boost my carnivore credentials - I want the recipe for
Little Truffle's steak
Angie Cameron, Mudgee, NSW
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org 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.
|01||For steak tartare, combine all ingredients (except egg yolks) in a bowl and stir to combine. Refrigerate until needed.|
|02||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.