Beef tartare recipes, December 13, 2022December 13, 2022 Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together. INGREDIENTS 1 kg beef eye fillet, cut into 5mm dice80 gm golden shallots, peeled and very finely chopped50 gm small salted capers, rinsed and drained35 gm cornichons, finely chopped2 tbsp Dijon mustard, plus extra to serve1 tbsp tomato sauce2 tsp brandy1 tsp Worcestershire sauce8 anchovy fillets, finely chopped2 egg yolksTabasco, to taste6 ciabatta slices (about ½cm thick)olive oil, for brushingcoarsely chopped parsley, to serve METHOD Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour). Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly. Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard. Uncategorized