Beef Tartare

Name: Beef Tartare
Prep time: 10 min
Total time: 10 min
Ingredients: 300 g Pure South Beef Fillet (straight from fridge); 2 Shallots (chopped); 2 tbsp Capers (drained and chopped); ½ cup Cornichons (sliced); 2 tbsp Superb Herb Parsley (chopped); 1 tbsp Olivado Extra Virgin Olive Oil; 3 dashes of Tabasco; ½ tsp Sea salt; Black pepper; 2 Woodland Free Range Egg Yolks; Superb Herb Parsley & Micro Radish Greens; French Baguette (sliced and toasted); Butter

Top view of round red meat with egg yorlk, and green herbs on a white plate on wooden table with a knife and fork

Beef tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve freshly made and while cold, with a raw egg yolk on top.

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Prep Time 10

Total Time 10

Course Appetiser

Servings

Ingredients

300 g Pure South Beef Fillet straight from fridge
2 Shallots chopped
2 tbsp Capers drained and chopped
½ cup Cornichons sliced
2 tbsp Superb Herb Parsley chopped
1 tbsp Olivado Extra Virgin Olive Oil
3 dashes of Tabasco
½ tsp Sea salt
Black pepper
2 Woodland Free Range Egg Yolks

Garnish

Superb Herb Parsley & Micro Radish Greens

Serve with

French Baguette sliced and toasted
Butter

Instructions

Remove all fat from the meat and cut into pieces then place in the food processor and pulse until the meat is chopped finely. You can do this by hand with a sharp knife.
Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco, salt & pepper. Mix lightly with 2 forks then spoon the meat mixture into two shallow bowls, then flip onto 2 chilled plates. Make a small indent on top and nestle egg yolk (in the eggshell) in. Garnish and serve with toasted and buttered bread.