Name: Steak tartare
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram piece beef eye fillet, trimmed; 2 clove garlic, crushed; 1 tablespoon dijon mustard; 1/2 teaspoon tabasco sauce; 1 teaspoon worcestershire sauce; 4 quail eggs; 1 red onion (100g), chopped finely; 1 tablespoon drained capers, rinsed, chopped finely; 4 anchovy fillets, chopped finely; 1/4 cup finely chopped fresh flat-leaf parsley

Steak tartare is a dish of raw finely chopped beef seasoned with onions, capers, pepper, Worcestershire sauce, and other flavours with a raw quail egg.

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Ingredients

600 gram piece beef eye fillet, trimmed

2 clove garlic, crushed

1 tablespoon dijon mustard

1/2 teaspoon tabasco sauce

1 teaspoon worcestershire sauce

4 quail eggs

1 red onion (100g), chopped finely

1 tablespoon drained capers, rinsed, chopped finely

4 anchovy fillets, chopped finely

1/4 cup finely chopped fresh flat-leaf parsley

Method

1.Chop beef finely; combine beef in large chilled bowl with garlic, mustard and sauces. Divide tartare mixture among serving plates, making a small well in the centre of each mound.

2.Crack one egg carefully into each well. Divide onion, capers, anchovy and parsley among serving plates; serve immediately.

Buy the freshest beef available; it is always a good idea to check with your butcher to find out if the meat you purchased can be eaten raw. It is very important to keep the beef as cold as possible when preparing this recipe. Use a sharp knife to chop the beef so that it neither tears nor becomes overly minced.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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