Jervois Steak House's Classic Grass-Fed Beef Tartare
, Serves 4
A steakhouse-style beef tartare plated as seasoned raw beef with garnishes and a raw yolk mixed together by the diner, served with olive-oil toasts.
| prepPreheat oven to grill setting | ||||||
| 1 medium baguette | Slice, oil, salt & toast bread until golden | Season yolk with flaky salt, serve with toast | ||||
| 150 ml extra virgin olive oil, for brushing toasts | ||||||
| Flaky salt, for seasoning toasts | ||||||
| 360g beef eye fillet | Season beef with salt & pepper | Mix in Worcestershire & hot sauce, divide into balls | Press beef balls into rings on plates | Arrange shallot, parsley, capers, cornichons & mustard | Separate egg, place yolk in centre | |
| 2 tsp Worcestershire sauce | ||||||
| 3-4 drops Tabasco sauce (or preferred hot sauce) | ||||||
| Flaky salt, for seasoning beef | ||||||
| Black pepper, for seasoning beef | ||||||
| 8 tsp finely chopped shallot | ||||||
| 4 tsp finely chopped parsley | ||||||
| 4 tsp finely chopped capers | ||||||
| 4 tsp finely chopped cornichons | ||||||
| 4 tsp Dijon mustard | ||||||
| 4 raw egg yolks | ||||||
| Flaky salt, for seasoning yolk | ||||||
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