RECIPE: Steak tartare with toasted brioche and cornichons

Updated: Mar 11, 2020

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

  1. Preheat oven to 180C.

  2. 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.

  3. Remove skin and discard. Slice beetroot into rounds. Pack beetroot into dry, sterilised jars.

  4. Combine the vinegar, water, sugar, peppercorns, cloves and salt in a large saucepan over high heat. Bring to the boil. Set aside to cool.

  5. Cover the beetroot with the vinegar mixture and seal.


TO SERVE

  1. Slice brioche into 6 slices and lightly toast under grill/salamander.

  2. Spoon steak tartare mixture into 8cm rings on plates, rest for 3-5 minutes, then remove rings.

  3. Place yolk carefully into the centre of each tartare.

  4. Garnish with pickled beetroot, cornichons and some pink sea salt.

  5. 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.

#chefdanielridgeway #ridgewaygroup #chefinspired #steaktartare #recipeoftheweek


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