Seeing steak tartare on a menu, I believe, means that the restaurant takes pride in the
freshness and quality of the meat it serves. This dish demands only using the best and
freshest beef available. Classically, this dish is served with all ingredients presented
separately so that it can be combined specifically to each individual’s liking. I serve it
combined so that I can be sure it is perfectly seasoned and presented.
- Chef Daniel Ridgeway, RG
INGREDIENTS
STEAK TARTARE
300g Wagyu rump or eye fillet, finely diced
6 golden shallots, finely diced
½ cup (loosely packed) flat-leaf parsley, coarsely chopped
75g pickled capers, diced
60g (about 8) cornichons, finely diced, plus extra whole to serve
50g Dijon mustard
25ml Worcestershire sauce
Pinch sea salt
6 small organic egg yolks
PICKLED BEETROOT
1kg beetroot bulbs, stems removed
250ml apple cider vinegar
250ml water
150g brown sugar
½ teaspoon whole black peppercorns
½ teaspoon whole cloves
1 teaspoon salt
METHOD
STEAK TARTARE
For steak tartare, combine all ingredients, except egg yolks, in a bowl with a spoon and stir to combine thoroughly. Refrigerate until needed.
PICKLED BEETROOT
Preheat oven to 180C.
Wrap each beetroot bulb in foil. Place on a baking tray. Roast them for 1 hour or until beetroot is tender when pierced with a knife or skewer. Set aside to cool.
Remove skin and discard. Slice beetroot into rounds. Pack beetroot into dry, sterilised jars.
Combine the vinegar, water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Set aside to cool.
Cover the beetroot with the vinegar mixture and seal.
TO SERVE
Slice brioche into 6 slices and lightly toast under grill/salamander.
Spoon steak tartare mixture into 8cm rings on plates, rest for 3-5 minutes, then remove rings.
Place yolk carefully into the centre of each tartare.
Garnish with pickled beetroot, cornichons and some pink sea salt.
Serve immediately.
CHEF NOTES
We make brioche fresh in-house, though it can easily be substituted with a store-bought loaf.
Cornichons and/or pickled beetroot can be used as an accompaniment to this dish.
I prefer the texture of diced meat rather than using minced meat.
Serves 6 people.
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