serves
1
prep
20 minutes
difficulty
Easy
serves
1
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 125 g grass-fed fillet steak, fat and sinew removed, finely chopped with a sharp knife
- 1 tbsp white onion, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp chives, chopped
- 2 pinches of smoked paprika
- 1 tsp Dijon mustard
- 1 tsp cornichon, finely chopped
- ½ tsp Worcestershire sauce
- 1 tsp capers
- 3 splashes Tabasco sauce
- 1 egg yolk
To garnish
- 1 tsp chopped white onion
- 1 tsp chopped parsley
- pinch of smoked paprika
- 1 tsp capers
- 3–5 caperberries
- 1 tsp baby parsley
- extra virgin olive oil
- crackers, to serve
Instructions
- Combine tartare ingredients, except egg, in a bowl. Season well with salt and pepper. Using back of a spoon, mix ingredients until combined.
- Using a large spoon, scoop tartare mixture and shape into a ball. Place on centre of a plate and use side of spoon create a well in centre.
- Place egg yolk in well. Arrange garnishes around tartare so they can be mixed together when eaten. Season with salt and pepper, drizzle a few drops of extra virgin olive oil around plate and ensure egg yolk doesn’t break before serving. Serve with crackers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
