Once upon a time my only thoughts of Beef Tartare was of Mr Bean hiding mince in any container he could find while dining in a fine French restaurant. It all ended the usual Bean way. It was years before I actually tried the dish at a French restaurant on the recommendation of a friend (I wasn’t sure whether I was being set up or not!) . To my surprise it was amazingly good. Drew’s Tartare is up there with the best of them and the good news it’s easy to prepare. Our butchers will mince a striploin for you on request. Give it a try, I guarantee you wont need to hide it in the sugar container!
Ingredients
Beef Tartare
- 70g striploin
- 1 tablespoon cornichons
- 1 tablespoon eshallots
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- 1 tablespoon tartare dressing
Tartare dressing
- 100g Worcestershire sauce
- 50g lemon juice
- 100g Extra virgin olive oil
- 20 drops Tabasco
Preperation Directions
Beef Tartare
Combine all ingredients and season to taste
Tartare dressing
Combine all ingredients
Chef's notes
Serves 1 person , multiply all ingredients by the number of serves.
About Drew Bolton
Drew is the executive Chef and partner of Vine in Double Bay
Drew’s culinary career that has seen him work in acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a…