Beef tartare

AT A GLANCE

  • Serves 6 people

Tartare condiments such as cornichons are often served on the side, but mixing them in gives the flavours a chance to get to know each other while the dish is coming to room temperature before serving.

  • 1 kg beef eye fillet, cut into 5mm dice
  • 80 gm golden shallots, peeled and very finely chopped
  • 50 gm small salted capers, rinsed and drained
  • 35 gm cornichons, finely chopped
  • 2 tbsp Dijon mustard, plus extra to serve
  • 1 tbsp tomato sauce
  • 2 tsp brandy
  • 1 tsp Worcestershire sauce
  • 8 anchovy fillets, finely chopped
  • 2 egg yolks
  • Tabasco, to taste
  • 6 ciabatta slices (about ½cm thick)
  • olive oil, for brushing
  • coarsely chopped parsley, to serve
01   Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour).
02   Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
03   Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.

Topics:

FRENCH, ANCHOVIES, BEEF, SPRING, SHALLOTS, BRANDY, BREAD, DRINK SUGGESTION, CAPERS, CORNICHONS, ENTREE, EGGS, FAST

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

PALE, DRY PROVENÇAL-STYLE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Oct 2015

Oct 2015

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